[Assam] 'Assam' is an Indonesian Dish

[Ram Sarangapani]

Some Arabs also seem to have first names  "Assam". I have come across the
name a number of times.



On 9/14/06, Barua25 <barua25 at hotmail.com> wrote:
>
>  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 <santanoo at netvigator.com>
> *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 <barua25 at hotmail.com>
> *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
>
>
>
>
> ------------------------------
>
>
>
>   [image: Bawarchi] [image: Contributions]
>
>
>   I am Raj <meeta at expresspc.net> 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.
>
>       [image: IndiaPlaza]<http://ads.samachar.com/bin/redirect/indiaplaza.gif?http://www.indiaplaza.com/linkpartner/linkpart.asp?acctid=8264&go=/grocery/groceries/>
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