[Assam] 'Assam' is an Indonesian Dish

[Santanoo Medhi]

Bawarchi: Contributions: Prawns Udang Goreng Assam (Indonesian)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 ----- 



  From: Barua25 
  To: assam at assamnet.org 
  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 : 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: 


                  1.. Remove spike but keep the tails on the prawns. 
                  2.. 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. . 
                  3.. 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. 
                  4.. Serve prawns on hot turmeric rice or steamed jasmine rice & top with sauce on prawns & rice. Garnish with coriander sprig. 


             
       


          


       

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