A classic Peranakan or Nyonya dish, Fish in Spicy Tamarind Curry, although not common but is always a big favourite among many\r
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It had been quite some time since I last ate Asam Pedas Ikan Pari. I absolutely love it to bits. However, I held back recreating this dish as I was not able to get the tamarind peel and ginger torch flower which are both core ingredients in creating the special Asam Pedas taste and aroma. There was once where I found out that the local botanical garden was growing the plant. I was so close to conting them to ask for the flower. Just imagine their reion had I ually conted them! Thankfully, my mom brought some to Germany when she came over for a visit. Now, I proudly have some at home. The most important ingredient to me (personally) is stingray, as I had mentioned earlier. Each time, as I make my way to the fishmonger which is a 20 minutes bike ride away, I keep my fingers crossed hoping that stingray would be available. There were many unlucky times but finally, I got hold of them. Pheww! To you guys living in countries where all these ingredients are easily available, there is really no reason not to recreate this dish!!\r
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Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.\r
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Like a true Nyonya, Grace cooks real Asian food with fresh ingredients.