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thanks
----- Original Message -----
Sent: Saturday, September 16, 2006 8:31
PM
Subject: Re: [Assam] 'Assam' is an
Indonesian Dish
Hello,
Both Malay and Indonesia speak Malay - so asam means sour in both
countries.
best
Rajiv
------ Original Message ------
Received: Fri, 15 Sep
2006 12:41:28 PM SGT
From: "Barua25" <[EMAIL PROTECTED]>
To:
"Santanoo Medhi" <[EMAIL PROTECTED]>, <[email protected]>
Subject:
Re: [Assam] 'Assam' is an Indonesian Dish
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
|
| 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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