Serves 1
Directions
- 1Take the tamarind (asam jawa) and squeeze it directly into a container.
- 2Add water to the squeezed tamarind, mix, and squeeze again if it's too thick, ensuring the tamarind paste is well extracted.
- 3Take a piece of belacan (Murni Kuala Berang Terengganu brand recommended) and cut a small amount for the asam picit.
- 4Add coarse salt to the mixture.
- 5Add a little MSG (Aji) if desired.
- 6Squeeze all the ingredients together with your hands, ensuring the belacan is also squeezed and not just cut, to enhance the flavor.
- 7Add the secret ingredient: vinegar, which differentiates this Kedah-style asam picit.
- 8Add a bit more filtered or boiled water to the mixture to adjust consistency, as the tamarind and belacan are concentrated.
- 9Stir well until all ingredients are evenly mixed.
- 10Taste the asam picit to check for a balance of salty, spicy, and sour flavors.
- 11Add boiled vegetables such as boiled eggplant, round eggplant, and okra to the asam picit.
- 12Add fish, such as 'ikan temenung lemak'.
Ingredients
- Belacan kampung
- Asam jawa kampung
- Cuka makan
- Cili api Vietnam
- Cili api hijau
- Cabai kampung (fragrant type)
- Cili padi (very spicy type)
- Garam kasar
- MSG (Aji)
- Water (filtered or boiled)
- Jantung pisang (banana blossom)
- Kangkung rebus (boiled water spinach)
- Terung rebus (boiled eggplant)
- Terung bulat (round eggplant)
- Bendi (okra)
- 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.
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