Ayaq Asam Picit Style Kedah

Serves 1
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Directions

  1. 1Take the tamarind (asam jawa) and squeeze it directly into a container.
  2. 2Take the tamarind (asam jawa) and squeeze it directly into a container.
  3. 3Take the tamarind (asam jawa) and squeeze it directly into a container.
  4. 4Add water to the squeezed tamarind, mix, and squeeze again if it's too thick, ensuring the tamarind paste is well extracted.
  5. 5Add water to the squeezed tamarind, mix, and squeeze again if it's too thick, ensuring the tamarind paste is well extracted.
  6. 6Add water to the squeezed tamarind, mix, and squeeze again if it's too thick, ensuring the tamarind paste is well extracted.
  7. 7Take a piece of belacan (Murni Kuala Berang Terengganu brand recommended) and cut a small amount for the asam picit.
  8. 8Take a piece of belacan (Murni Kuala Berang Terengganu brand recommended) and cut a small amount for the asam picit.
  9. 9Take a piece of belacan (Murni Kuala Berang Terengganu brand recommended) and cut a small amount for the asam picit.
  10. 10Add coarse salt to the mixture.
  11. 11Add coarse salt to the mixture.
  12. 12Add coarse salt to the mixture.
  13. 13Add a little MSG (Aji) if desired.
  14. 14Add a little MSG (Aji) if desired.
  15. 15Add a little MSG (Aji) if desired.
  16. 16Squeeze all the ingredients together with your hands, ensuring the belacan is also squeezed and not just cut, to enhance the flavor.
  17. 17Squeeze all the ingredients together with your hands, ensuring the belacan is also squeezed and not just cut, to enhance the flavor.
  18. 18Squeeze all the ingredients together with your hands, ensuring the belacan is also squeezed and not just cut, to enhance the flavor.
  19. 19Add the secret ingredient: vinegar, which differentiates this Kedah-style asam picit.
  20. 20Add the secret ingredient: vinegar, which differentiates this Kedah-style asam picit.
  21. 21Add the secret ingredient: vinegar, which differentiates this Kedah-style asam picit.
  22. 22Add a bit more filtered or boiled water to the mixture to adjust consistency, as the tamarind and belacan are concentrated.
  23. 23Add a bit more filtered or boiled water to the mixture to adjust consistency, as the tamarind and belacan are concentrated.
  24. 24Add a bit more filtered or boiled water to the mixture to adjust consistency, as the tamarind and belacan are concentrated.
  25. 25Stir well until all ingredients are evenly mixed.
  26. 26Stir well until all ingredients are evenly mixed.
  27. 27Stir well until all ingredients are evenly mixed.
  28. 28Taste the asam picit to check for a balance of salty, spicy, and sour flavors.
  29. 29Taste the asam picit to check for a balance of salty, spicy, and sour flavors.
  30. 30Taste the asam picit to check for a balance of salty, spicy, and sour flavors.
  31. 31Add boiled vegetables such as boiled eggplant, round eggplant, and okra to the asam picit.
  32. 32Add boiled vegetables such as boiled eggplant, round eggplant, and okra to the asam picit.
  33. 33Add boiled vegetables such as boiled eggplant, round eggplant, and okra to the asam picit.
  34. 34Add fish, such as 'ikan temenung lemak'.
  35. 35Add fish, such as 'ikan temenung lemak'.
  36. 36Add fish, such as 'ikan temenung lemak'.

Ingredients

  • Belacan kampung
  • Belacan kampung
  • Belacan kampung
  • Asam jawa kampung
  • Asam jawa kampung
  • Asam jawa kampung
  • Cuka makan
  • Cuka makan
  • Cuka makan
  • Cili api Vietnam
  • Cili api Vietnam
  • Cili api Vietnam
  • Cili api hijau
  • Cili api hijau
  • Cili api hijau
  • Cabai kampung (fragrant type)
  • Cabai kampung (fragrant type)
  • Cabai kampung (fragrant type)
  • Cili padi (very spicy type)
  • Cili padi (very spicy type)
  • Cili padi (very spicy type)
  • Garam kasar
  • Garam kasar
  • Garam kasar
  • MSG (Aji)
  • MSG (Aji)
  • MSG (Aji)
  • Water (filtered or boiled)
  • Water (filtered or boiled)
  • Water (filtered or boiled)
  • Jantung pisang (banana blossom)
  • Jantung pisang (banana blossom)
  • Jantung pisang (banana blossom)
  • Kangkung rebus (boiled water spinach)
  • Kangkung rebus (boiled water spinach)
  • Kangkung rebus (boiled water spinach)
  • Terung rebus (boiled eggplant)
  • Terung rebus (boiled eggplant)
  • Terung rebus (boiled eggplant)
  • Terung bulat (round eggplant)
  • Terung bulat (round eggplant)
  • Terung bulat (round eggplant)
  • Bendi (okra)
  • Bendi (okra)
  • Bendi (okra)
  • Ikan temenung lemak
  • Ikan temenung lemak
  • Ikan temenung lemak

Tips

  • Use more than three types of chili for a more delicious taste.
  • Wring the tamarind directly into the container.
  • Add more water if the tamarind paste is too thick.
  • Use kampung tamarind for a better taste.
  • Use Murni Kuala Berang Terengganu belacan for authentic taste.
  • Use coarse salt as traditionally done.
  • Pinch the belacan and other ingredients together, do not cut them, as it affects the taste.
  • The secret ingredient is vinegar, which gives a unique taste; do not use lime.
  • Adjust the amount of water to balance the taste of tamarind and belacan.
  • Do not add sugar to this recipe, use MSG instead if preferred.
  • Serve with boiled banana blossom, kangkung, eggplant, okra, and fish.