Asam Pedas Ayam/Ikan/Daging Mak Pah

Dear friends,

FYI, Mak Pah is my beloved nenek from Johor Bahru. Well, younger people call her Mak Pah while her grandchildren call her 'mak' (specifically, my siblings are the only one who call her 'mak') or 'wan' (generally). I am proud of her as she can cook many great recipes even though she did not graduate from Cambridge University. (this is sort of like nonsense la...)

It is such an honour for me to display this so called traditional recipe originated from southern peninsular Malaysia (Malacca and Johore). FYI again, asam pedas is a must-have dish when we organize family gathering, e.g. majlis berbuka puasa, majlis saja-saja n majlis ape-ape jela... It is so simple to prepare and very delicious, yummy!!! hingga menjilat pinggan ketitisan kuah yang terakhir... gittuhhh overnya...

I am sorry for the very long preamble... Honestly, i am so excited!!! So, try this recipe and enjoy, bon apetite!!! oh yea... this is served for 5 to 6 persons

Blended Ingredients:

1. 10 Small shallots
2. 5 Garlics
3. Shrimp paste a.k.a belacan (how can I measure? erm,,, ambil sikit sajjo sudah occay)
4. Dried Chili about 10 table spoon

Others:

1. Tamarind (jangan overdose sudeyh)
2. Salt, Sugar and Ajinomoto (u have the option whether to put in the flavouring)
3. Daun Kesom (ade sesiapa yang taktau daun kesum tu hape??? kak quiy cubit manja nanti baru korang tau)

Main:
Harros tanya lagik, semestinya ayam, ikan e.g. keli, sembilang, merah, terubuk, pari parang, bla bla bla...

Methodology:

1. Make sure the oil is heated in the pot.
2. Put in all the blended ingredients and stir it well.
3. After a while, about 5 minutes, put in the tamarind. (jangana kau masukkan sesajjo asam jawa tuhhh... pastikan sudeyh digaul dengan air)
4. Sugar, salt and ajinomoto disatukan... barulah u guys put in all the ayams and ikans...
5. Wahhh... sudeyh siap juga...
6. Haaarrrosss ada nasi panas, baru ada ummpphhh...