Hi walaupun aku tak faham BI, tp aku tengok juga vidionya, sebab aku minat dlm bidang masakan terutama masakan tempatan Malaysia dan aku selalu liat rancangan 5 Rencah 5 Rasa, masak asam pedas kari pling ku minat walaupun aku orang Indonesia, tp aku dpt ide masak selalu di you tube atau rancangan tv, dan kawan2 dr orang Malaysia dan pernah tolong orang ketering jdi bolehlah liat2 cara orang masak. Tpi satu saja aku tak tahan masakan terlalu pedas
Thank you, Chef for your clear explanation to know about Assam Pedas Peranakan style & recipe, Will try it definitely, Have watch your TV show 5 renchah 5 rasa, too, Myself 1st time watching your RU-vid channel! Good for you & all the best! Best Regrds
Alaaa.... Kenapa baru jumpa resepi ni... Baru jer buat tp x menjadi sgt.. tak umpp. Mungkin tak letak serai,lengkuas, daun limau purut dan buah keras kot... Tqsm Chef Sherson sharing this great recipe. Will definitely try your version of asam pedas. ❤😂👍
Another new knowledge for me shared by chef. For peranakan asam pedas, add in the candle nuts and also put in the belacan first. Wow, i always thought that the belacan that's blended with the spices are good enough. Will try this version soon. Tq chef.
Chef, we cooked this today. Its beautiful. Different flavour palate. The malay asam pedas is equally delicious. The Nyonya version has a different aroma altogether. Thank you for sharing. My family enjoyed the dish. From Tampines, Singapore.
Hi Chef ! Ada beza tak rasa dia kalau kita tumis sekali bawang dan cili paste tu? Tak rasa hangit ke bawang tu sebab bila dah masak baru masuk cili dan tunggu lagi sampai cili masak. Almost similar my cooking except that we prefer fresh chillies.
Toasted belacan or just regular belacan for asam pedas?i always toast my belacan 1st..and sometimes,i do use both daun kesum & bunga kantan for my asam pedas..pair it with steamy white rice and telur asin..what a perfect meal 🤤
Hey there!! I only toast my belacan if I’m not going to tumis or sauté. Like if I make nasi Ulam or other types of similar dishes. But if I’m going to tumis then I don’t toast it. :)
Look so delicious and appetizing with steaming hot rice, a perfect and very filling meal for lunch, dinner, tomorrow too. ......it tastes better after a day. Thank you.
Sama mcm aku buat. Cuma tak ubuh kunyit dgn buah keras tu je. Dan tak pernah tahu nk guna buat keras dkt mana😆. Then aku tumbuk jintan sikit buat naik bau dan rasa.👍
Hello!!! Dia ada banyak size yang berbeza. Saya pun dah lupa dah saiz apa ni 😁, tp boleh check kat belijeh.com tgk mana yang sesuai utk keperluan memasak awak. Tp cookwake dia memang quality tip top. Banyak hotel and restaurant pun guna, bkn sebab cantik, tp lasak Dan tebal base dia, so tak mudah melekat dan hangit.
Hi Sherson oi, tx for clear tutorial. It í a mystery why Perakan foods normally end up yellow color. is it influenced by religion, culture? Straits cooking from Singapore found more yellow color than Melaka or Penang. If Bunga Katan not available. What can replace it? tx again.
The yellow comes from the turmeric that’s used in the dish, as for Bunga kantan replacement, you can use daun kesum. It’s not the same but it functions as an aromatic as well. And daun kesum is also a common aromatic used in Assam pedas.. hope this helps
And if u let ur asam pedas "rest" for atleast one hour or more before u consume,i find it taste much tastier..perhaps all those aroma blend in well with the gravy..
Would taste better , Side Vegetables: 1. Big Onions (cut bite size) not for sauce, Egg plant (peel off all the skin), Lady Fingers. I also like the fresh Shitake Mushroom although it's not in the basic. Short Cut: Just buy the instant sauce and directly cook.
