Nyonya Asam Pedas

Nyonya Asam Pedas Ingredients | SSL BELACAN

Asam Pedas Instruction

1. Heat the pan with oil and toast the belacan until it drys up becoming powdery and emits
a strong shrimp fragrance. Remove from heat and let it cool down. Alternatively, wrap the
belacan in aluminum foil and air fry for 10 minutes at 180 degrees celsius until fragrant.
Let it cool down

2. Blend the ingredients listed in Fresh Ingredients A until they form a smooth paste. If
necessary, add 1 tablespoon of water to aid the blending process.

3. Heat oil over medium heat in a pot, then sauté the blended ingredients from step 1. Once
the oil starts to separate from the mixture, add the ginger torch flower from Fresh
Ingredients B. Continue sautéing for another 30 seconds or until fragrant.

4. Soak the tamarind pulp from Fresh Ingredients C in warm water for 10 minutes. Strain the
tamarind pulp water through a sieve and add it to the pot along with the tamarind peels.

5. Chop the vegetables listed in Fresh Ingredients D (aubergines, okras, and tomato) into
bite-sized pieces. Increase the heat to high, and once the gravy begins to boil, add the
vegetables. Season with sugar and salt to taste.

6. Steam the fish with ginger for about 15-20 minutes until cooked. Discard any excess
water from the plate. Add the prepared asam gravy and vegetables to the plate. Bruise
some ka r lime leaves and add them to the curry.

Authentic Nyonya Asam Pedas Recipe — Spicy, Tangy, and Truly Malaysian

Experience the vibrant and tangy flavors of “Nyonya Asam Pedas”, one of Malaysia’s most iconic dishes. This bold and aromatic curry blends dried chilies, lemongrass, tamarind, and “premium SSL Belacan” to create a perfect balance of sourness, spice, and umami depth.

Whether served with steamed fish, aubergines, or okra, this authentic Asam Pedas recipe captures the essence of Peranakan cuisine — spicy, flavorful, and deeply satisfying.

Asam Pedas Ingredients

Preparation time: 30 minutes
Cooking time: 30 minutes
Serving Size: 4 pax

Experience the bold and tangy flavors of Nyonya Asam Pedas, a beloved Malaysian dish that combines aromatic herbs and spices in a rich, tamarind-based gravy. In this recipe, we break down all the essential Asam Pedas ingredients you need to create an authentic home-cooked version.

Fresh Ingredients A (Blending)

  • 10 dried chili peppers (seeds removed; use 15 for a spicier flavor)
  • 2 lemongrass stalks
  • 4 shallots
  • 2 garlic cloves
  • 3 cm galangal
  • 10 g SSL belacan
  • 3 cm fresh turmeric

    Fresh Ingredients B (Sauteing)
  • 1 ginger torch flower
  • 4 tbsp oil

    Fresh Ingredients C (Cooking)
  • 2 tbsp tamarind pulp
  • 500 ml water
  • 3 tamarind peels


    Fresh Ingredients D (Others)

  • 3 aubergines (cubed)
  • 4 okras
  • 1 tomato
  • 4 ka r lime leaves
  • Sugar
  • Salt


    Fresh Ingredients E (Steaming)

  • 200 g fish (pomfret, red snapper or stingray)
  • 1 thumb-sized piece of ginger
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