Asam Pedas Muar

Since now is the fasting month. There are tonnes of Pasar Ramadan going on around and about town and basically, the whole country.
Lemang, Nasi Himpit, Rendang, Kari, Kuih, Cendol, Apam…you name it, you’ll get it!
But today, i want to tell you all about Asam Pedas Muar


My cousin told me that her mum would be selling this delicious looking dish today at Pasar Ramadan at Taman Tun Dr. Ismail starting at 3pm.

This is in her own words:

my mum is a pure budak muar…and this asam pedas has always been a family specialty…from great granny to might be able to pick up the scent when you walk around… Hello my mum also budak muar laa. since before we pindah to JB.

There will be a sign that says ASAM PEDAS MUAR (TANJUNG) and it the stall would be infront of the parking lot where Secret Recipe TTDI is.

According to her, the fish (Tenggiri or Mackerel) is so fresh that if you want any fresher, you had to catch it yourself.

OK, maybe that’s pushing it, but she did tell me she and her mum was in Selayang Wholesale Market at 2.30am yesterday to get the best fish for this dish.

I’ll go get myself some today if i could.

Actually I really like Asam pedas ikan tenggiri compare to otheh fish. Maybe because tenggiri is synonym to my family. HAHAHAHAH

If I travel down to Muar town, I will never miss to have my asam pedas lunch. My favourite restaurant is located at Jalan Junid. I’ll talk about this restaurant in my next post (actually not a big restaurant, a kampung “village” restaurant) but you will be suprise if you see this restaurant with full of people during lunch time . This makan place specialises in asam pedas and, if you are a fan of this famous Johorean dish, then you are in for a treat.

This is my mom’s recipe. Super easy and tasty. When I had Asam Pedas, all I need is steaming plain rice. That’s all!
Fish of your choice. I used red snapper. But really like mackerel.

5 lady fingers, some people call it okra.

1 tomato (cut into wedges)
2-3 sprigs of polygonum leaves (Daun Kesum). I used 5.
Cooking oil
Shrimp paste
Tamarind pulp
Sugar and salt to taste
Spice Paste:
1 clove garlic

1 stalk of lemon grass

4 shallots
10-15 cleaned dried chillies
Grind the spice paste ingredient.
Heat oil in medium heat and fry the spice paste for 2 minutes or until fragrant. Stirring continuously to prevent burning.
Soak the tamarind pulp in warm water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
Add the tamarind juice, shrimp paste and polygonum leaves. Cover and let the ingredients to boil.
Add the fish, and taste. If necessary, add salt or sugar. Again, cover and wait till the fish is cooked
Add tomato and lady fingers, and cover.
Turn off heat, serve with plain rice.
Its makan timeeeee !!! Finger lickin goog babehhh..

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