can anyone give me the recipe for asam gumpal?

Answer 1

asam gumpal, which is sago dumplings filled with bean paste. The dumplings float in a white coconuty sauce that's between sweet and savoury.

Tajuk: Asam Gumpal

Bahan-Bahan:
Bahan-Bahan:
250 gm biji sago
2 liter air
5 gm garam halus Kuah:
1 liter santan
60 gm gula merah
15 gm biji halba
20 gm bawang merah (dihiris)
15 gm halia (dihiris)

Cara Membuatnya:

Cara:
Rebuskan biji sago bersama-sama dengan air garam sehingga masak.

Tapis dan sejukkan. Gumpalkan sago tadi sehingga menjadi padat. Tumiskan bawang dan halia sehingga naik baunya.

Masukkan santan, gula merah dan biji halba. Didihkan sehingga menjadi pekat

Answer 2

Assam Spicy Shrimp

Marinating
1 1/2 cups water
2 lbs shrimp, headless
1 tablespoon oyster sauce
1/2 teaspoon hot chili sauce
6 ounces tamarind pulp
Cooking
3 ounces young ginger root
4 cloves garlic
1 teaspoon blachan
2 small red onions
3 tablespoons oyster sauce
1 tablespoon dark soya sauce
1 tablespoon hot chili sauce
3 tablespoons oil
1/4 cup brown sugar, Packed



1. MARINATING: Break tamarind apart, place in a small saucepan with water.
2. Simmer, covered, for about 10 minutes or until pasty coating separates from seeds.
3. Press through a sieve or food mill to extract all pulp and soupy liquid.
4. Discard seeds.
5. Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot chili sauce.
6. COOKING: Meanwhile, cut young ginger into toothpick-sized slivers.
7. If using mature ginger, peel and sliver.
8. Peel and sliver garlic.
9. Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop the flavors.
10. Pell and cut red onions into wedges.
11. Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid.
12. Heat a large wok over high heat.
13. When a drop of water sizzles immediately into steam pour in 2 tablespoons of the oil.
14. Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic.
15. Stir fry until golden, about 3 to 4 minutes.
16. Adding more oil as needed, stir frey shrimp in batches until orange red, about 3 minutes.
17. Pour sauces over all the shrimp in the wok and cook at a brisk bubble over high heat until shrimps are aromatic and sauces have reduced and thickened to enrobe the shells, about 8 minutes.
18. Mix in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness.

Answer 3

Sorry but i know a chef and i'll try to ask him. So hopefully this question is still on here.

Answer 4

http://resepi.mesra.net/Detailed/2570.shtml

Its in malaysian so you will need to try and use a translation thing to translate it...

Can't find any english versions..

Answer 5

Eh, no sorry - looking forward to finding out what it is !

Answer 6

no
not at all