Curries and Sambal
Authentic Singaporean Assam Pedas Recipe: A Spicy and Sour Classic
Assam Pedas is a beloved Malay-Singaporean classic that strikes the perfect balance between tamarind tanginess and fiery chilli heat. This recipe features a robust handmade rempah and aromatic herbs like daun kesum, creating a deeply flavorful broth that is best enjoyed with a warm bowl of white rice.
- Prep
- 20 min
- Cook
- 30 min
- Serves
- 4
- Level
- Medium
- Per serving
- 420 kcal
Method
Prepare the rempah (spice paste) by blending the soaked dried chillies, shallots, garlic, galangal, turmeric, and belacan with a little oil until a smooth paste forms.
Mix the tamarind pulp with 3 cups of water, squeezing the pulp to extract the juice. Strain and set the tamarind liquid aside, discarding the seeds.
Heat oil in a wok or deep pot over medium heat. Sauté the rempah paste for about 10-15 minutes until the oil separates (pecah minyak) and the paste turns a dark, rich red.
Pour in the tamarind liquid and bring the mixture to a boil. Add the halved bunga kantan (torch ginger bud) and daun kesum (Vietnamese coriander) to infuse the broth with their distinct aromas.
Gently add the fish slices and the ladies' fingers. Lower the heat and simmer for about 5-8 minutes until the fish is cooked through.
Add the tomato wedges and season with salt and a pinch of sugar to balance the acidity. Simmer for another 2 minutes.
Serve hot with steamed jasmine rice.
Notes
Do not rush the 'pecah minyak' stage; frying the rempah until the oil separates ensures the raw chilli taste is gone and the flavors are fully developed.
If you cannot find Bunga Kantan, you can skip it, but the dish will lose its signature floral aroma.
Stingray is a traditional choice for this dish because its cartilage and gelatinous skin pair beautifully with the sour broth.
Always adjust the sugar at the end; tamarind acidity varies, and a little sugar rounds out the sharp edges of the spice.
