Asam Pedas Ikan Merah | Ramai Masak Silap Sebab Tak Buat Step Ni
Asam Pedas Ikan Merah memang menu evergreen — pedas, masam, beraroma bunga kantan dan kesum yang buat kita tak berhenti menambah nasi. Tapi ramai orang masak asam pedas jadi “kurang umph” sebab terlepas satu teknik rahsia yang sebenarnya sangat penting untuk dapatkan kuah pekat, merah berkilat dan rasa padu.Dalam video kali ni, Che Nom tunjuk cara lengkap masak Asam Pedas Ikan Merah gaya mudah di rumah, step by step. Dari penyediaan bahan kisar, teknik tumisan, sampai ke cara masukkan ikan supaya tak hancur dan kuah kekal sedap.
👉 Ikut semua tips yang Che Nom share, confirm asam pedas anda jadi lebih kaw, pekat, dan tak hanyir ikan.
📝 Bahan-Bahan / Ingredients
Bahan utama / Main Ingredients:
- 1 ekor ikan merah (1 whole red snapper)
- 1 batang serai (1 stalk lemongrass, bruised)
- 1 sudu besar serbuk cili (1 tbsp chili powder)
- 1 mangkuk air asam jawa (1 bowl tamarind juice)
- 1–2 kuntum bunga kantan (1–2 torch ginger flower, halved)
- 1 cekak daun kesum (1 bunch Vietnamese coriander)
- 2–3 biji tomato, belah dua (2–3 tomatoes, halved)
- Beberapa biji bendi (some okra/ladyfingers, trimmed)
- Garam secukup rasa (salt, to taste)
- Serbuk perasa sedikit (seasoning powder, optional)
Bahan kisar / Ground Ingredients:
- 5 ulas bawang putih (5 cloves garlic)
- 4–5 biji bawang merah kecil (4–5 shallots)
- 1 biji bawang besar (1 large onion)
- 1 inci halia (1 inch ginger)
- 2 inci kunyit hidup (2 inches fresh turmeric)
- 4 biji buah keras (4 candlenuts)
- 1 inci belacan bakar (1 inch toasted shrimp paste)
- 1 sudu besar lada hitam (1 tbsp black peppercorns)
- 15–20 tangkai cili kering (15–20 dried chilies, soaked & softened)
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