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Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
Asam Pedas Gravy with Bone Marrow: Woof!!!
Best Asam Pedas Recipe: Remember my trip to Tioman Island, Malaysia, and subsequent blog? We just ate and ate on that little island. Remember the dish below – the delicious Asam Pedas Oxtail dish? This was Malaysian cuisine that I absolutely had to try my hand at.
Asam Pedas Recipe: A Flavorful Journey into Malaysian Cuisine
Welcome to the tantalizing flavors of Asam Pedas, a spicy tamarind dish rooted in Malaysian culinary tradition. This iconic recipe showcases the perfect balance of sourness from tamarind, heat from chili, and a medley of aromatic herbs. Asam Pedas is a celebration of Southeast Asian cuisine, known for its bold and vibrant taste that awakens the palate. She is a cracker.
Islifearecipe's Best Asam Pedas Recipe: with secret ingredient...
Here comes a trip to a flavor-packed town that combines the bold and spicy allure of Asam Pedas with the rich, succulent goodness of bone marrow. Yes, you heard right, Islifearecipe is upping the ante on this classic and iconic Malaysian cuisine. Get ready to elevate those taste buds, folks, as we unveil “The Best Asam Pedas: with Bone Marrow Recipe” – a culinary masterpiece that fuses the tangy zest of tamarind with the luscious depth of bone marrow.
We’ll guide you through the art of balancing fiery spices, aromatic herbs, and the velvety richness of bone marrow to create a dish that’s both satisfying and unforgettable.
The tender unctuous bone marrow, infused with the bold flavors of the Asam Pedas base, promises a melt-in-your-mouth experience that’s both decadent and comforting. Our recipe is a celebration of contrasting textures and harmonious flavors, offering a delightful union of Southeast Asian spices and the hearty essence of bone marrow: this culinary creation promises to be a showstopper through this magical pairing.
Mine looks a lot different from the stunning hotel version above – a bit more turmeric, and no bones in mine. The version in Tioman had huge lumps of steak hanging from beef bones. So I improvised whilst still trying to keep a flavor of something similar to the hotel experience: hence adding steak and bone marrow. That’s also uplifted this dish and some…
Here is my version of the said dish. Yep looks very different, but with the same flavor profile and then kicked into touch with the bone marrow. I tell you the sour of tamarind, with the spice heat and then the unctuous bone marrow. Now that’s a marriage made in foodie heaven right there…
You will need to feed 4-6;
- 4 big pieces of bone marrow – you might need ask the butcher to get this.
- 3 flank steaks.
Season with sea salt and cracked Kampot black pepper. A drizzle of oil and get them in an oven set to 90 degrees for about 4 hours. You are low and slowing to make these super tasty and super soft. Now to the stages…
Stage I
- 1 inch of galangal roughly chopped
- 1 inch of ginger roughly chopped
- 3 small red onions roughly chopped
- 1 tablespoon of turmeric
- 1 lemongrass stalk peeled and chopped roughly
Throw all of these into a blender and blitz to a paste. Set aside, but before you do just have a wee smell of that – hmmmmmm.
Stage II
- 8 dried chilis – get those soaking in some cold water
Once they have soaked for 30 or so minutes, stick them in a blender with a little coconut cream and blitz to a paste – set aside.
Stage III
- A carton of coconut cream
- A packet of desiccated coconut that you need to brown in a dry hot pan – literally toasting it
Mix these and set aside.
Stage IV
- Knock up about 2 cups of tamarind juice – yep taking the paste and ‘rinsing’ with your hands to remove the seeds (discard) and leave the sour paste. Delicious.
Stage V: it all comes together...
OK, you are now ready to go after the 4-5 hours of bone and steak baking. Push out the bone marrow from all the bones, and break up the ever-so-soft flank steak into thin strips.
Out with your wok – and add in some Ghee or butter with some oil (please try to get Ghee though). Heat this up.
- Add in Stage I and fry off until you smell this amazing fragrance filling your kitchen.
- Add in Stage II and again fry off until you see the chili is cooked.
- Add in Stage III and stir through until warmed.
- Add in Stage IV and again stir through until warmed.
- To this add all the flank steak and bone marrow – stir.
- Add in 4 finely chopped Kaffir Lime leaves at the end and again stir: you are done.
I served this up with some plain white rice – it was a knockout.
Conclusions of our Best Asam Pedas Recipe...
Yep, agree it is a little on the ‘hard’ side as not a packet sauce in sight, but it is worth it in the end! I tried to make it easy for you with the four-stage process for the pastes. Just follow that one at a time, and add in order one at a time – hey presto! This is a belter. Unctuous and so very flavorful. ENJOY!!!
People also asked about Asam Pedas Recipe
| No. | Question | Answer |
|---|---|---|
| 1 | What is the key ingredient that gives Asam Pedas its tangy flavor? | Tamarind is the key ingredient that imparts the signature tangy taste to Asam Pedas. |
| 2 | Can I use other types of fish in place of mackerel for Asam Pedas? | Yes, you can experiment with different fish varieties like pomfret, seabass, or snapper. |
| 3 | Is there a vegetarian version of Asam Pedas? | Absolutely! Create a vegetarian version by substituting fish with tofu or mixed vegetables. |
| 4 | What are the essential spices in Asam Pedas? | Common spices include lemongrass, kaffir lime leaves, and fish curry powder, contributing to the robust flavor profile. |
| 5 | Can I make Asam Pedas in advance, and does it freeze well? | Yes, Asam Pedas can be prepared in advance and freezes well. Ensure proper storage to maintain its flavors. |
| 6 | Are there regional variations of Asam Pedas in Southeast Asia? | Yes, Asam Pedas has variations across regions, with differences in ingredients and spice levels. |
| 7 | What side dishes pair well with Asam Pedas? | Asam Pedas pairs well with steamed rice, and side dishes like pickled vegetables or a fresh salad add balance. |
| 8 | Can I use pre-made Asam Pedas paste, and where can I find it? | Yes, pre-made Asam Pedas paste is available in stores. Check the Asian or international section of your local grocery. |
| 9 | Is Asam Pedas traditionally a spicy dish? | Yes, Asam Pedas is known for its spiciness. Adjust the level of heat based on personal preference by controlling chili. |
| 10 | Are there any recommended cooking techniques for Asam Pedas? | Slow simmering is crucial for melding flavors. Allow the dish to simmer over low heat for a rich and well-balanced consistency. |
