Recipe of Asam Pedas

20130902-123003 AM.jpgAssam Pedas, or literally “sour spicy,” is a classic Malaysian dish. Ask any home cooks in Malaysia–Malay, Chinese, or Indian–and you are bound to get various recipes for Assam Pedas. Everyone has their own interpretation for this favorite dish and there are endless adaptations; suffice it to say, it’s sour, fiery hot, and tastes extraordinarily satisfying…

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I made a point to prepare some extra spice paste for this Assam Pedas dish. While traditional Assam Pedas calls for ikan tenggiri (Spanish mackerel) or ikan pari (stingray), I used pomfret instead. (In the United States, even in California, it’s almost impossible to find fish commonly found in Malaysia.) I love pomfret and it’s a good substitute for Assam Pedas.

*if you haven’t tried Assam Pedas, it’s very hard to describe just how wonderful this is. I hope my pictures and recipe do it justice.

Assam Pedas Pomfret Recipe


1 pomfret (1/2 pound to 1 pound)
10 small okras
1 tomato (cut into wedges)
1 teaspoon of fish curry powder
2 sprigs of daun kesum (Vietnamese mint/Vietnames coriander)
5 tablespoons of cooking oil
1 tablespoon of palm sugar/sugar
Salt to taste

Spice Paste:

1 clove garlic
1 stalk of lemon grass (white part only)
4 shallots
8-10 dried chillies (depends how spicy you like)
1/2 tablespoon of belacan (prawn paste)

Tamarind Juice:

1 1/4 cup of water
Tamarind pulp (size of a small ping pong ball)


•Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside.

•Soak the tamarind pulp in warm water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.

•Heat oil and fry the spice paste for 2 minutes or until fragrant.

•Add the tamarind juice, fish curry powder and bring to boil.

•Add the tomato wedges and okras and bring to boil.

•Add the fish, salt, and palm sugar/sugar.

•Simmer on low heat for 5 minutes or until the fish is cooked.

•Serve hot.


P/S: this recipe is for you sir Nazrin Nordin!! Selamat mencuba Sir! 👨

#Suggestion Place

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*Restoran Asam Pedas Jalan Kristal 7/AS (Seksyen 7), Shah Alam, Selangor 40000 (bersebelahan Mydin)

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Recipe of Sambal Belacan

I would show you how to make sambal belacan from scratch–a must-have Malaysian condiment and the basic building block for many delicious Malaysian recipes.

Sambal belacan consists of chilies, belacan (Malaysian shrimp paste), kalamansi lime (limau kasturi), and salt and sugar (to taste or optional). In the US, kalamansi lime is scarce so lime can be used as a substitute. However, in reality, kalamansi lime is made for sambal and lime is inferior when it comes to sambal belacan. So, if you have access to kalamansi lime, please use it, or if you have some, please give them to me.

20130902-122310 AM.jpgSambal belacan as a condiment is something that I can’t do without. I eat my rice and noodles with it, and some Malaysian dishes such as my favorite sweet and sour eggs (masak belanda), Penang char hor fun, grilled fish with banana leaves are total awesomeness with sambal belacan.

Anyway, learn how to make sambal belacan with my recipe below. 🙇


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Sambal Belacan

4 oz seeded chilies (sliced thinly)
1 tablespoon belacan (shrimp paste)
1 – 1 1/2 teaspoons sugar
2 tablespoons kalamansi lime juice/lime juice
Salt (optional or to taste)


•Clean chilies with running water, seeded and sliced. Transfer the chilies to a mortar.

•Heat up a wok or pan on low heat and “toast” the belacan until aromatic. The texture of the belacan would turn dry and powdery after toasting. Transfer out and add to the chilies and start pounding with the pestle until fine. (Some people like their sambal belacan somewhat coarse so it’s personal preference.)

•Transfer out to a bowl, add salt and sugar to taste and add lime juice (or kalamansi lime juice). Blend well. You can keep the sambal in the refrigerator for up to a few days.

Cook’s Notes:

•If you don’t have a mortar and pestle, you can use a mini food processor to grind everything.
If you like extra fiery kick in your sambal, you can add a few bird’s eye chilies.

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Recipe of Mini Sponge Cakes 🎂

Paper Wrapped Mini Sponge Cakes

Makes 10 | Prep Time: 20 mins | Bake Time: 20 mins


5 Egg Whites
90g (3 oz) Castor sugar
5 Egg Yolks, lightly beaten
60g (2 oz) Cake flour (starch)
15g (0.5 oz) Corn flour (starch)
60g (2 oz) Melted butter

10 pcs 7×7 inch parchment paper
10 muffin cup cases


– Line the muffin cup cases with parchment papers, set aside.

– Combine flours and sieve twice, set aside.

– Preheat oven to 200C (392F).

– In a large mixing bowl, beat egg whites till frothy, add sugar in 3 batches and continue beat till peak form, but not dry.

– Gently fold in beaten egg yolks till well combined.

– Followed by sieved flours, and gently fold till no trace of flours.

– Mixed a few tablespoon of the batter with melted butter, then pour back to the batter and gently fold till well combined.

– Divide batter into the paper lined muffin cup cases, 2/3 full.

-Once the cakes are in the oven, turn down temperature to 175C (350F) immediately and bake for 20 minutes or golden brown.

Cook’s Notes:

1. You may use 12 holes muffin pan and lined with cupcake liners, yield more and shorter cakes. I have made 15 cupcakes with this way.

2. Add a tsp of vanilla extract, lemon or orange zest to enhance the flavour as desired.

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Recipe of Black Forest Cupcakes

Now think of the same deliciousness, in the form of cupcakes. That’s exactly what I have for you today: Black Forest cupcakes! I saw this recipe and photos on my contributor’s Facebook page and I just had to ask her to share the Black Forest Cupcakes recipe here with us.

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The texture of this cupcake is lighter compared to the regular Black Forest Cake. It’s perfect as an afternoon tea, with a cup of coffee or tea. I especially love the hidden treasure inside the cupcake, which is the cherry pie filling and the fresh cherry. The top is fluffy whipped cream and shredded chocolate. Anyway, each bite is just delightful, and you will just love how it looks. Happy Baking Guys🍰

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Black Foest Cupcakes

Makes 12 | Prep Time: 20 mins | Bake Time: 25 mins
Adapted from Pooi Sam
Contributor: CP Choong


40g (1.5 oz) Corn oil
10g (0.4 oz) Cocoa powder
70g (2.5 oz) Chocolate
45ml Water
40g (1.5 oz) cake flour (preferred) or all-purpose flour
3 Egg yolks
3 Egg whites
30g (1 oz) sugar
1/2 tsp cream of tartar
1 can Cherry Pie Filling
Fresh cherries
Whipping cream


•Preheat oven to 180C (356F) and lined muffin pan with cupcake liners.

•Heat up corn oil, remove from heat and add in cocoa powder and chocolate, stir until chocolate melted.

•Add in water, flour and egg yolks, well mixed and set aside.

•Beat egg whites with cream of tartar and sugar in a large mixing bowl till peak form, fold the meringue into the egg yolk mixture in 3 batches till fully incorporated.

•Pour the batter into the lined muffin pan and bake in preheated oven for 25 mins. Remove the cupcakes from oven once it is cooked and cool completely on a wire rack.

•From the top of the cupcake, make a small hole in the center of each cupcake, and brush the canned cherry syrup in the hole, then stuff a canned cherry inside it.

•Squeeze whipped cream on top of the cupcake and garnish with fresh cherry and shredded chocolate.

Cook’s Notes:

•Use baking chocolate for this recipe, or chocolate with 32%, 55%, 64% and 72% cocoa in the chocolate. The taste will be richer with higher percentage of cocoa.

•This cupcake recipe is not very sweet. If you like it sweeter, please add more sugar.

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Recipe of Satay

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Top Sirloinis a very versatile cut of beef that can be enjoyed as a nice juicy piece of steak, sliced up for a beef stir-fry, or diced up, skewered and grilled ala shish kebabs or satay.

I would say Satay is undisputably Malaysia’s “King of Street Foods”. It is enjoyed by people from all walks of life, regardless if you is looking for a light appetizer or a complete meal. It is the perfect item to order, especially when you’re out with a group of friends. And it will definitely impress anyone that you are introducing Malaysian street food to for the first time.

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Malaysian Style Beef Satay with Spicy Peanut Sauce

(Makes 16 satay; 3 pieces of cut beef on each skewer)


16-20 bamboo skewers (soaked in warm water for 1-2 hours)
2 lbs beef, cut into 1/4-inch thick, 3/4-1-inch cubes
(Here, I use top sirloin which requires minimal cooking time)
Satay spice paste (to marinate beef)
Spicy peanut dipping sauce
cucumbers, red onions, and rice cakes (optional), cut into bite size

Satay Spice Paste:

1 teaspoon chili powder
2 tablespoons coriander powder
2 teaspoons turmeric powder
10 shallots, peeled, cut and halved
3 cloves garlic, peeled
4 stalks lemongrass, cut into 1-inch length (use white part only)
4 tablespoons sugar
1 teaspoon salt
4 tablespoons oil
1-2 tablespoon water


Blend all the Spice ingredients into a smooth paste. Heat up some oil in a wok, stir-fry the spice paste until fragrant and oil slightly separates. Dish up and set aside.

Marinating Beef Satay:

Spoon generous amount of the ready spice paste over the cut beef until they are well coated. Keep the extra spice paste for future use, if there is any left. Marinate for at least 10 hours, or overnight.

Spicy Peanut Dipping Sauce:

5 tablespoons oil
3/4 tablespoon tamarind pulp, soaked in 3 1/2 tablespoons water
3/4 cup roasted red skin peanuts, skins removed, and coarsely chopped (or regular peanuts)
3/4 cup water

Satay Sauce Spice Paste:

1 tablespoon oil
5-6 tablespoons chili powder
1 1/2 tablespoons coriander powder
3/4 teaspoon cumin powder
3 stalks lemongrass, cut into 1-inch length (use the bottom white part only)
3/4-inch galangal root, sliced
4 cloves garlic, peeled
3 shallots, peeled
1/2 teaspoon salt
1 1/2 tablespoons sugar
salt and sugar to taste


1. Blend the Spice Paste ingredients into a smooth paste. Add some water if necessary to keep the blades turning.

2. Heat up 5 tablespoons of oil in a pan, stir-fry the spice paste until fragrant, turn the heat to medium-high and continue cooking until the oil slightly separates.

3. Mix in tamarind pulp, peanuts, water, stir well and bring it to a quick boil. Cover the pan, turn the heat to low and simmer for another 5-10 minutes. Add some water, salt and sugar to taste, if necessary. Dish up, cool down for 10 minutes and ready to use.

Making and Cooking Beef Satay:

1. Make satay skewers with 3-4 pieces of marinated beef threaded onto each pre-soaked bamboo skewer.

2. Cook the satay over a hot charcoal grill as I did with my chicken satay here, or broil them in the oven. This time, I use the oven broiler.

To Broil Satay:

Line the smooth surface broiler tray with aluminum foil. Place the broiler pan over it and put the whole rack in the oven, with 4-5 inches away from the heat source. Preheat oven broiler for at least 10 minutes. Remove the broiler rack from the oven and brush some oil over the broiler pan. Arrange the beef skewers in the broiler rack, with meat in the center and skewers away from the heat source. At this point, the meat should be about 3-inches away from the heat source. Broil the satay for 1 1/2-2 minutes, or until the beef is slightly charred with a few brown spots and cooked through. Turn the skewers over, brush some oil over the beef (optional), and continue broiling for another 1 1/2-2 minutes, browned and completely cooked. Use your finger tip and test to see if the meat is firm and not squishy with blood. Do not overcook the meat as the juice from the meat will redistribute itself after 5 minutes of resting time when the satay is done. Alternatively, I also tried broiling the satay for 2 minutes on each side (with 1 minute on High and a little over 1 minute on Low setting), and it came out as great.

3. Remove the broiler rack from the oven, rest for 5 minutes and ready to serve with peanut dipping sauce, fresh cut cucumbers and onions.

Good Luck Peeps 😎

Pasar in Shah Alam

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Each pasar always has a certain specialty and in this particular part of the town, roti bom seems to rule the stalls. I counted at least three stalls selling roti bom. Prepped on the spot, you get to catch lots of lovely action shots as the men twist and spin the roti canai dough to stretch it out. At the end it gets stretched into a thin piece that is folded into a circle and cooked on the hot grill. This yields a fluffy inside and a crispy exterior helped with lashings of Planta margarine.

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Another must eat for me in this pasar is the wobbly creme caramel. You can generally pick out which stall is good. The top must be brown enough with the sweet caramel with a smooth like a baby’s bottom texture.

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Cooling jellies, topped with fruits, sweets and even chocolate. These make great pictures but also taste good.

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you can get a lobster sized meal. Just dig deep and deep into your pockets for that pricey meal.

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These pasar are the best place to acquaint yourself with all kinds of Malay kuihs. A traditional favourite is kuih lopes that is engulfed with freshly grated coconut and drizzled with gula Melaka syrup.

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There’s all kind of traditional favourites like ayam percik and eggy akok from Kelantan. And don’t forget the popiah basah here. Be patient as the queues are often long since they’re prepared on the spot.

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Even daily favourites like nasi lemak all packed in banana leaf can be found here. All kinds are sold to whet your appetite.

Make a trip to the pasar and catch all the local favourites. You can also get dates, kebabs (the in thing this year), sotong bakar, putu bambu and the list goes on. 😂

Pasar Seksyen 6
Shah Alam

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