lthough Assam Pedas is a common dish, its cooking style and traditions vary between families. Auntie Asiah, who is 84 years old, loves Assam Pedas Ikan Dori.
Her recipe has been passed down three generations and taught across her extended family. She wishes to pass this traditional family recipe down to her daughters before they get married, just like how her mother passed it to her.
“She shares that the secret ingredient behind this family recipe is the Belacan!“
Assam Pedas is extremely versatile; any fish can be used, from catfish to stingray. Chicken is another alternative – since there is a higher chance of overcooking fish, it is more beginner-friendly to cook.
Auntie Asiah grew up in a Kampung at Owen Road, before moving to Paya Lebar, Tiong Bahru, and now Tampines- which is by far her favourite neighbourhood due to its accessibility and availability of facilities. No matter where she stays, she never fails to cook a comforting bowl of Assam Pedas for her and her 3 children.
Auntie Asiah's Assam Pedas Ikan Dori
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Recipe by Makcik AsiahCourse: DinnerCuisine: Malay
Servings
2
servings
Prep time
10
minutes
Cooking time
30
minutes
Ingredients
To blend
1red onion, chopped
3shallots, chopped
3clovesgarlic
10dried chili, chopped and soaked in hot water to soften
¼belacan (prawn paste)
½ tspturmeric
1tspsalt
Other ingredients
1ikan dori (catfish)
lady's finger
1tomato
1cupassam (mixed with water to thin down) or option to use canned tomato sauce instead
Directions
Add ingredients 'to blend' into a blender and blend until smooth
In a pan, add oil and fry the blended mixture until it becomes golden brown in colour
Add and stir in the Assam water mixture until it starts to boil
Add the ikan dori, lady's finger, and tomato. Leave to boil and simmer for ~20 minutes or until fish is cooked
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