My face just pucker up and when I think of the delights of Asam Pedas. Tangy savoury broth perfumed with laksa leaves which gives it the signature flavour. Fish is the most common protein used for this dish but we gave it a go with chicken and it was a true delight!
” You can’t get enough of it! ”
Asam Pedas Ayam
Print ThisIngredients
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- 500g Chicken, skinless
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- 2 lemongrass, crushed
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- 5 pieces dried chilli, soaked
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- 5 shallots
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- 2 cloves garlic
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- ½ inch ginger
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- 2 candlenut
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- ½ tsp. belacan
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- ½ cup assam jawa juice
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- 1 cup water
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- 6 sprig daun kesom (laksa leaves)
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- 2 kaffir lime leaves
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- 1 tomato, cut into wedges
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- 4 tbsp. cooking oil
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- Salt & Sugar
Instructions
1. Blend the dried chilli, shallots, garlic, ginger, candlenut & belacan together into a paste.
2. Heat the cooking oil and fry the lemongrass stalks for a few seconds to perfume the oil.
3. Sauté spice paste until fragrant and the oil splits.
4. Pour in all the chicken and stir to coat.
5. Add in assam jawa juice, water, daun kesom, kaffir lime leaves and tomato wedges.
6. Simmer for 15 minutes until chicken is cooked through.
7. Season with salt and sugar to taste.
Notes
If you want it extra fragrant, add in some chopped bunga kantan together with the herbs. Use bone-in chicken and cut it into smaller pieces so it will cook in a shorter time.