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Listen to prescription Acid Spicy Asam Padeh Material Sour Spicy How to make a Sour Spicy.

Sour spicy (Indonesian language) or asam padeh (bahasa Minangkabau) is one of the traditional cuisine of the Minangkabau and then spread out in the area of Malay (Riau, Riau Islands, Jambi, and the Peninsula of Malaya) who have a taste for sour and spicy. This cuisine uses various types of fish and seafood such as fish tuna, snapper, tuna, mackerel, gurami, and squid as the main ingredient which is then flavored with tamarind, chili, and spices the other.

fish Dishes sour spicy known widely in Sumatra and on the Malay Peninsula. This dish is better known in the treasures of the art of cooking Minangkabau or Malay, so not clear where the origins of this dish. Dishes sour spicy Minang can be found with ease all over the House Eating the available in Indonesia and Malaysia, has even became a special culinary community the Malay and Aceh. Yet batch condiments used are different according to respective districts.

Sour spicy is the gravy in it there is the spice of spicy and sour that comes with vegetables. In Aceh, sour spicy very rarely use a vegetable, unless mixed with the longtail called Acid Keueng. Whereas in Riau, asam spicy has become part of the art of cooking the Malay community which is usually combined with catfish, ikan baung, fish selais, and fish cork. In the Riau Islands, sour spicy more often mixed with fish snapper.

Recipes How to Make Sour Fish Spicy
Sour Fish Spicy this is one of the variations of the fish juxtaposed with the taste of spicy and sour. The unity of the second element of flavor with the special taste of the fish asin created the sense of delicacy out of the can. Assorted processed fish was always yummy to disantap, especially the fish already proven rich in nutrients, vitamins, and minerals that are beneficial for the health and development of our body.

Lot of the benefits that can derive from the food with the base material of this fish, because it is a lot of vitamins contained in it. the

Material

750 gr fish meat tengiri (can be replaced with other fish)
1 hr water lime
1 sdt salt
1 lbr turmeric leaf
2 cm galangal, memarkan
2 btg serai, memarkan
2 cm ginger, memarkan
4 lbr lime leaves
2 pieces of acid kandis
8 fruit tomato vegetable
500 ml water
2 hr oil fry



Narrow

100 gr chilli red ground
12 siung red onion
5 siung garlic


How to Make Sour Fish Spicy

Wash clean the fish, sprinkle with water lime and salt, let stand for 15 minutes.
Heat the oil fry, saute spices until fragrant, add in turmeric leaf, galangal, lemongrass, ginger, leaves ejruk, asam kandis and water, bring to the boil.
Enter the fish, cook until the gravy thickens and the fish mature, add the tomato vegetables, cook briefly , lift.



So Recipes How to Make Sour Fish Spicy tasty and easy to made at home. In order that the result cuisine is optimal, required to be meticulous in choosing fish that is fresh that is like choosing a sisiknya still intact,insangnya still colored red fresh, her eyes round crystal clear as well as moist,the meat was still dense and not software,back like back when pressed. Dedicated To salted fish or pindang, select the meat is still sturdy, not crumbly, and not moldy.