Asam Fish(Ikan Masak Asam)


6 Red Chilies (Add 6 to 8 birds eye chili for extra spicy)
1 tbsp Baba’s chili powder
(alternative: 5 chili kering soaked and remove seeds.
Leave seeds if you want the extra spice)
1 tsp tumeric powder (alternative: 1 inch of tumeric)
2 cm belacan (1 1/2pcs)
2 cm Galangal (Lengkuas)
2 Lemongrass (serai)
2 cm Ginger
6 red onions
2 pips garlic

150gms Tamarind (Soak in 1L of water) – Add more if you like it real “asam”
3 Pieces Medium sized Mackeral (Tenggeri)
8 Okra
3 Tomatoes
3 Kafir Lime leaves (Limau Purut) / laksa leaves
1 tsp sugar
1/2 tsp salt


  1. Blend all the ingredients until it forms a thick paste.
  2. Add oil in a pot and fry all the blended ingredients for about a minute or so.
  3. Sieve the tamarind water and pour it into the pot. Leave it to boil.
  4. Once boiled, add fish, okra, tomatoes and throw in the kaffir/laksa leaves.
  5. Leave it to boil until fish is cooked then add salt and sugar to taste.
  6. Serve hot!

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