As its name suggests, this steamboat soup is sour and spicy and is fast gaining popularity at steamboat restaurants.
With this sup asam pedas recipe, you can now make a steamboat soup that is perfect for seafood and leafy vegetables. Making this steamboat soup at home is quite straightforward with kesom leaves taking centre stage as the key ingredient.
Four succulent seafood favourites from MUSHROOM can be enjoyed in today’s sup asam pedas recipe: crab flavored stick, oborotsuki, white fish ball and salmon flavored ball. With so many succulent treats to enjoy it’s a good idea to make enough for seconds!
|10 g||fresh turmeric|
|5 g||shrimp paste|
|13 pieces||dried chillies|
|1||onion (sliced thinly)|
|2 sprigs||Kesom leaves|
|10 g||tamarind (mix with 3 tbsp water)|
|1||ginger flower (cut into half)|
|1/2 packet||MUSHROOM Crab Flavored Stick 1kg|
|1 packet||MUSHROOM Oborotsuki 500g|
|1 packet||MUSHROOM Frozen White Fish Ball (S) 500g|
|1 packet||MUSHROOM Salmon Flavored Ball 500g|
- Boil anchovies with water for 20 minutes or more and set aside.
- Sauté blended ingredients till fragrant then add in anchovy stock and simmer for 20 minutes.
- Put in slice onions, daun kesom, tamarind juice, ginger flower and season with salt and pepper. Simmer for another 5 minutes and its ready to be served.
- To serve, pour stock into a steamboat pot and bring to a boil. Add in the steamboat ingredients and bring to a boil again.
- Dish out cooked ingredients and serve with your favourite dipping sauce, fried chopped garlic or shallots, chopped spring onion or other condiments.
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