Lesson 10: Asam Pedas/ Gulai Johor

Dear anak-anak,

I have a confession. I never cook asam pedas until I married your father. Orang Kedah mana ada masak asam pedas! Our staple is Gulai (or Kari as your dad put it). So, one day (during our early married life) when abah asked me to cook gulai, ibu cooked the famous gulai ikan kedah which is the kari ikan! It took me a couple of years to actually understand when he asked me to cook gulai or when to have curry.

There's also a big difference between asam pedas Melaka and Johor. Ibu found out that the Melaka version is quite hot and spicy to my taste. The one that I learnt from your Atok Komah is a little lighter and less spicy, which arwah always requested ibu to make for him.

Anyway, let's get down to business.

Asam Pedas Ikan Merah

Bahan-bahan:

1 kilo Ikan Merah
25 tangkai cili kering (gunting, rendam dan toskan) atau 1 pack kecil chili boh
7 ulas bawang merah
5 ulas bawang putih
1 inci kunyit
1 inci halia
Sebesar saiz ibu jari belacan
1 batang serai (dititik)
50gm daun kesum
Sekuntum bunga kantan (dibelah 5)
Air asam jawa (50gm asam jawa + secawan air)
3 cawan air

Kacang bendi

Tomato
Garam secukup rasa
Minyak untuk menumis

Cara-cara:

1. Kisar cili kering + bawang merah + bawang putih + kunyit + halia + belacan
2. Panaskan minyak. Tumis bahan-bahan yang dikisar bersama serai sehingga garing
3. Masukkan ikan + bunga kantan + daun kesum. Gaul sebati dan tutup kuali sehingga ikan agak mengecut
4. Masukkan air asam jawa dan gaul sebati
5. Masukkan kacang bendi
6. Masukkan pula garam. Gaul sebati
7. Tambahkan air.

8. Masukkan tomato.
9. Akhir sekali, tutup kuali dan tunggu sehingga ikan empuk serta mendapat kepekatan kuah asam pedas yang ideal.

p/s: Boleh ganti dengan ayam or daging. Abah suka letak kobis asin, which I don't like very much.