🇬🇧🔥 ASAM PEDAS – SOUR & SPICY FLAVOR FROM SOUTHEAST ASIA 🔥 This dish has character – acidity, heat and depth in one bowl. First, I made the paste: I blended soaked dried chilies, a large shallot, garlic, galangal root, lemongrass, coriander root, shrimp paste and turmeric. I fried it slowly until the oil turned deep red and a rich, intense base developed. Then I poured in tamarind water and added tomatoes and mini eggplants. To balance the tamarind acidity and bring out the flavor, I added a

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This is an all-time Malaysian favorite stew—savory, spicy, and sour, hence its name Asam Pedas, which directly translates to Sour & Spicy. While it’s usually made with fish or beef tendons, today I’m feeling fancy and going for oxtail!⁠ We Malaysians love this flavor combination, and everyone has their own version of it.⁠⁠ Let me know in the comments how you make yours, or if you’ve tried this recipe out! What’s your favorite twist on this classic? Ingredients - Tenderizing Oxtails: ✏️2kg - Oxta