Asam Pedas - Nogori style

 update:

made this twice and both times it was just meh.

I tried adjustimg. i think too many bawang. so maybe just 1 bawang besar and no need  bawang kecil.

also need to add serbuk  kunyit

and bawang putih seulas dua, some recipe adda belacan but I would skip dulu.

Then maybe a bit more cili kering cos it was a bit too bland.

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cooking the asam pedas

As you would like have seen in HERE and HERE. One of the dish tha t I actually really like is Asam Pedas Daging.

Last few years, I thought it was also very difficult to find. Still is. If you go to standard kedai nasi campur, chances are you would not find it on the array of offering.

Thankfully though these days there are more and more of those ' specialised' menu restaurants that has made its foray. 

After the failed tries, I try again with a receipe given by my friend, its actually her late dad's asam pedas paste. It was good, it was successful. The only bummer side to that is I dont cook often enough and paste needs to be made in large batch.

So the other day we made a cooking date - me and my cousin. It was successful and using the same recipe, i was able to cook a decent asam pedas on my own too.

So here goes

1 kg meat

bawang kecil (20)

Bawang besar (2)

halia

galanghal

Serai x 3 (ketuk2)

daun limau purut

cili kering

asam jawa

potato

salt

minyak

Black pepper

Blend A:

20 bawang kecil

2 bawang besar

2 inch halia

1 inch galanghal

Blend B:

cili kering x 20 (pedas) - not so hancur

Alternatively can use cili boh?

Method:

Panaskan minyak dalam 3 sudu besar (minyak nak banyak)

tumis Blend A (bwang2) with slow fire

Dah caramelised bawang then add cili blend, cook with slow fire

put in asam jawa satu sudu besar (add half first)

black pepper sikit

Serai

after dah naik minyak, put in the daging, and then air

then potato

and then daun limau purut

Asam Pedas Daging

Finally. I found the opportunity to get uwan to teach me how to make the Asam Pedas daging that I love so much.

Without further a do, here is the list of ingredients (rough estimation yah, cos u know la uwan, she doesnt go by sukatan but agak2)

1. Meat half kilo

2. Dried Chillies 7 pcs (blended)

3. Red Onion 1 pc (half in cubes, chopped)

4. Garlic 4 pcs (chopped)

5. Ginger around thumb sized <- typical of uwan.. thee hee hee (sliced thin)

6. Asam Jawa 1 teaspoon (mama uses Asam Jawa Xtra)

7. Daun limau (Kaffir leaves)

8. Tumeric powder 1 tablespoon

9. Oil (banyak )

10. salt to taste

11. Potato

The method:

- Sautee the chopped onions, garlic and ginger until slight brownish and fragrant

- add in the blended dried chillies

- Once the oil has surfaced, add in the meat

- The juice from the meat will make the paste watery, so we'd want it to become tender and just add a bit of hot water if the juice from the meat is not enough

- add salt

- Leave it to simmer (put the lid on to help the meat becomes tender quicker)

- Once the meat is tender add more water for gravy

- put in the potato and cubed onions

- Once potato is cooked and meat is tender, add in the sour paste (asam jawa) and Kaffir leaves

- Let it boil and walla.. its done!