1/2 kg of beef/lamb
4 or 5 tbsp chilli paste
1 clove garlic
1 medium onion
1/2 inch ginger
4 or 5 pcs daun limau purut or lime leaves
1 stalk lemon grass (serai) bruised
1 inch galangal (lengkuas) bruised
4 tbsp oil
1 tbsp assam mixed with 1 cup water
1/2 tsp tumeric (kunyit) optional
when loosely translated is actually Assam Pedas with Meat. It's widely known in Malacca, a state in Malaysia where my mom came from.
1 tomato, sliced into 8 sections
What to do:
*Firstly, pound or grind together garlic, onion and ginger.
*Heat oil, add chilli paste, fry for a while till the chilli darkens a little.
*Add in the ground items and fry till fragrant. Take about 3 minutes. Also throw in the galangal and lemon grass.
*Squeeze the assam and pour in the juice into the frying mixture. Add another cup of water or to it's desired consistency.
*Season with salt and taste now.
*Add the meat and let the gravy simmer till the meat is tender and cooked.
*Add in also the daun limau purut at this point. Please note that this dish should not be too diluted, so don't put in too much water.
My Malaccan aunt will also use some spices like curry powder a little and kerisik (grated coconut that's been toasted and then pounded) but I liked the way my own mom made her Malaccan Assam Pedas, so I learned from her. The above is the recipe from my mom. Happy trying!
[email protected]
