Title: Bawarchi: Contributions: Prawns Udang Goreng Assam (Indonesian)
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That is interesting. Rajib told
that the word Assam means 'tenga' in Indonesia. Do you know any thing about the
word meaning in Malaysia?
Rajen Barua
----- Original Message -----
Sent: Wednesday, September 13, 2006 6:15
AM
Subject: Re: [Assam] 'Assam' is an
Indonesian Dish
well. this dish is also popular in Singapore and
Malaysia. This one tastes like a cross between :tom yam of Thailand"and our
""tenga" I have not eaten the version with prawns as I have seen mostly that
they dish with made with fish head. In the menu it is listed as "Assam Fish
head curry". it is delicious.
santanoo
----- Original Message -----
Sent: Wednesday, September 06, 2006
9:47 AM
Subject: [Assam] 'Assam' is an
Indonesian Dish
Do
you know that 'Assam' is also a popular Indonesian Dish.
Heard it before but did not know what it is. Here is the
recipe.
Next
time you go an Indonesian Restaurant, ask for it.
RB
RB
----m
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| I am Raj from Sydney Australia
& here is a recipe of a Dish which I enjoy when I travel to
Bali Indonesia. Hope you like it too.
E-mail : [EMAIL PROTECTED]
|
Prawns Udang Goreng Assam
(Indonesian)
Ingredients
350 gm Prawns with tail, peeled & deveined
60 ml
Vegetable Oil
80 gm Onions cleaned & chopped.
10
gm Garlic fresh & chopped
100 ml Tamarind pulp
30
gm Lemon Grass crushed
10 gm Galangal Root or substitute
with fresh Tumeric Root
5 nos Lime Leaves or substitute
with Curry Leaves
2 nos Star Aniseed
10 gm Chillies
Red (long) chopped
1 no Cinnamon quills whole
3 gm
Cummin (jeera) seeds
100 gm diced tinned Tomatoes or
peeled ripe diced tomatoes
Salt & Pepper to taste
Method:
- Remove spike but keep the tails on the prawns.
- Maninate in red chilli powder, salt, half the tamarind
pulp, cummin seeds and corn flour & quickly deep fry in
hot oil. Do not over cook as prawns turn dark. Must have
good colour. Keep prawns aside. .
- Method for sauce: Fry chopped onions in oil with chopped
garlic & sweat onions well. Add lime leaf, bashed lemon
grass stalk, galanga, star anise, cinnamon quill, chopped
fresh long red chilli & chunky tinned peeled tomato.
Cook well & till sauce has a coarse cosistency. Season
with salt & pepper.
- Serve prawns on hot turmeric rice or steamed jasmine
rice & top with sauce on prawns & rice. Garnish with
coriander sprig.
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