[Assam] 'Assam' is an Indonesian Dish

[Rajiv Baruah]

Dear Mr Barua,
 There is unfortunatly no link to Oxom - though I dare say the romantics amongst us can easlily manufacture one.....:). 
 ASAM in Malay means sour. So ASAM ( or ASSAM as is now spelled) curry is a sour dish - very similar to our "tenga" though with a generous dollop of fish paste or dried fish in the real thing. Bahasa Indonesia is linguistically the same as Bahasa Melayu or Malay - so asam in Indonesia also means sour.
 So the dish in question is Fried (Goreng) Prawn (Udang) Sour (Asam).
 best regards
 Rajiv
 


------ Original Message ------
Received: Wed, 06 Sep 2006 09:42:27 AM SGT
From: "Barua25" <barua25 at hotmail.com>
To: <assam at assamnet.org>
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 : meeta at expresspc.net 
 
 
 
 
 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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