Masak Asam Pedas Recipe

Soak chilies

Soak dried red chilies in hot water for 15 minutes until softened. Drain and reserve soaking liquid.

In a blender or mortar and pestle, combine softened dried chilies, fresh turmeric (or ground if using), galangal/ginger, shallots, garlic, and toasted shrimp paste (if using). Add 1–2 tablespoons of the chili soaking liquid or a splash of water to help blend into a smooth paste.

Heat 2 tablespoons oil in a small pan over medium heat. Fry the spice paste until fragrant and the oil separates, about 4–6 minutes. Remove from heat and set aside.

Slice shallots, crush garlic, bruise the lemongrass and ginger flower, and halve the laksa leaves. Have tomatoes, eggplant and okra prepped and ready.

In a clay pot or heavy-bottomed pot, bring 1.2 liters (1200 ml) water to a gentle boil over medium-high heat.

Add the bruised lemongrass, sliced turmeric root, galangal/ginger slices, ginger flower halves, laksa leaves, sliced shallots, crushed garlic and sliced fresh chilies. Reduce to a simmer and cook 8–10 minutes to infuse aromatics.

Stir in the fried spice paste into the simmering broth, mixing well. Taste the broth and add the tamarind paste (3 tablespoons) gradually, stirring to dissolve and adjusting for sourness — add up to 1 tbs more if you prefer a tangier soup.

Add the eggplant pieces and simmer 6 minutes until they begin to soften.

Add the okra and tomato quarters and simmer another 3–4 minutes. The broth should be aromatic and slightly reduced; if too concentrated, add 2–4 tablespoons of reserved chili soaking liquid or water to adjust consistency.

If using shrimp: add the peeled shrimp to the simmering broth and cook 2–3 minutes until they turn pink and are just cooked through. Avoid overcooking.

If using fish: gently add fish chunks and simmer uncovered 4–6 minutes depending on thickness, until the fish flakes easily with a fork. Handle carefully to keep pieces intact.

Stir in palm sugar (1 tbs), fish sauce (2 tsp) and salt (1 tsp). Adjust balance of sour, spicy and sweet: more tamarind for sour, sugar for sweet, or fish sauce for umami/salt.

Turn off heat. Squeeze in lime or calamansi wedge for a fresh lift. Scatter laksa leaves or extra coriander and cilantro sprigs on top.

Serve hot in the clay pot or ladled into bowls with your choice of rice on the side: jasmine, brown, aromatic chicken rice (+$3.50), or coconut rice (+$3.50). For rice, cook 3/4 cup uncooked rice per serving according to package instructions (for coconut rice, replace 1/4–1/3 of cooking water with coconut milk).