Sarden Kuah Asam (Sour Sardine Soup)
Ingredients
| Ingredient | Quantity |
|---|---|
| Large sardines (or skipjack tuna) | 3 fish |
| Starfruit (belimbing wuluh) | 6 pieces |
| Shallots (bawang merah) | 10 cloves |
| Garlic (bawang putih) | 5 cloves |
| Bird’s eye chilies (cabe rawit) | 15 pieces |
| Petai (stink beans) | 8 pieces |
| Galangal (laos), crushed | 1/2 finger length |
| Salt | To taste |
| Sugar | To taste |
| Cooking oil | As needed |
| Water | 3 cups |
| Spice Paste | |
| Shallots (bawang merah) | 5 cloves |
| Garlic (bawang putih) | 4 cloves |
| Red chilies | 7 pieces |
| Candlenuts (kemiri) | 3 pieces |
Instructions
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Preparation: Thoroughly wash all ingredients until clean. Fry the sardines until half-cooked, then separate the flesh from the bones and set aside.
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Blend Spices: Combine the spice paste ingredients—5 shallots, 4 garlic cloves, 7 red chilies, and 3 candlenuts—in a blender until smooth. Set aside.
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Slice Vegetables: Cut the chilies into diagonal slices, thinly slice the shallots and garlic, and chop the petai and starfruit into thick pieces. Set aside.
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Sauté Vegetables: In a pan, heat some cooking oil and sauté the shallots and garlic until slightly wilted. Add the sliced chilies, petai, starfruit, and crushed galangal, stirring well.
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Combine and Simmer: Pour in the blended spice paste, add the water, and season with salt and sugar. Stir until it reaches a boil.
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Final Touch: Gently add the fried sardines to the pot and let it simmer briefly. Turn off the heat when done.
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Serve: Your Sarden Kuah Asam is now ready to be enjoyed! Serve hot with steamed rice for a delightful meal.
Enjoy the ultimate flavors of this tangy and aromatic dish!
