Assam Pedas Paste

$8 – 180g
$26 – 1kg

Assam Pedas translates from Malay to English as “sour spicy”. This much-loved Peranakan dish balances classic Nyonya flavours.

Traditionally, Assam Pedas is made with Ikan Tenggiri (Spanish Mackerel) or Ikan Pari (stingray), but it’s wonderful with any fish, so don’t be afraid to experiment. It also works well with tofu, for a vegetarian crowd-pleaser.

You’ll need:

450g seafood (mackerel, squid, shrimp) or beancurd
100g lady’s fingers
200g brinjal (eggplant)
2 tomatoes
2 onions
2 slices pineapple
1 kaffir lime leaf (optional)
300ml water

This paste is a blend of soybean oil, sugar, salt, fresh chilli, dried chilli, shallots, turmeric, preserved bean paste.