A very famous southern recipe usually found in the Malaysian states of Malacca or Johor . With the strong fragrant of Vietnamese Mint and Torch Ginger this dish works well with most of your choice of fish or meat. My mother would make this dish and refrigerate the left over gravy as that’s where the goodness and rich flavours is. The longer it is kept the more pungent and flavourful this gets. It can be eaten with hot rice, dip with bread and eaten with Bubur Lambok for some. Theres 2 versions of this dish one with a thicker gravy and the other is a lighter gravy with black peppercorn. Either way it’s a must in my family for Ramadan. Today’s recipe “Asam Pedas Ayam” •
Ingredients •
Chicken / any type of animal •
Dried Cili •
Shallots •
Ginger •
Garlic •
Fresh Tumeric •
Lemongrass •
Belacan •
Asam Jawa •
Torch Ginger/ Bunga Kantan •
Vietnamese Mint/ Daun Kesum •
Black PepperCorns •
Shot with GoProHERO8
Edited with GoProApp •
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