[Assam] 'Assam' is an Indonesian Dish

[Barua25]

Bawarchi: Contributions: Prawns Udang Goreng Assam (Indonesian)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 ----- 
  From: Santanoo Medhi 
  To: assam at assamnet.org 
  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 ----- 



    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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