Posted on :Tuesday, Sept. 21, 2004

Garang Asem

mysanc's cousins were comtemplating Nasi Ambeng for their kenduri arwah. mysanc's youngest aunt was pestering Mak to experiment with Garang Asem - one of the important dish in Nasi Ambeng.

Garang Asem is basically tamarind sauce cooked with coconut milk.It is sorta javanese version of sweet sour sauce. The sauce can then be poured over blanched long been and cabbage. Another alternative is to pour the sauce over prawn. Or over chicken.

Garang Asem taste a bit like Sambal Goreng.

Yesterday mysanc returned from work to a Garang Asem dish for dinner.

After dinner:

Mak: mysanc, apa komen mysanc tentang Garang Asem?

mysanc: Oooh. Merapi! Koyo Krakatoa.

Mak: Krakatoa tu apa?

mysanc: Gunung Berapi di Indonesia. Tapi Garang Asem ni sedap betul. Berpeluh-peluh nak menghabiskan.

Early morning:

mysanc: Mak, Garang Asem ada lagi ke? Boleh bawak bekal.

Mak: Lah, kuahnya tak dimasukkan dalam peti ais. Taklah tahan lama sampai dua hari...Hah. Wong Kendal kalong kendil.

Basically Kendal is a minor subgroup in Javanese ethnic group. Kalong means necklace. Kendil means pot. Basically 'Wong Kendal kalong kendil' means 'the Kendals are only thinking of food.

Here's the recipe for Garang Asem:

Ingredients:

1 tbl tamarind

2 1/8 cup water

10 tbl vegetable oil

1 x lemongrass stalk bruised

1 1/8 lb prawns

2 tbl sugar

Salt to taste

SPICE PASTE INGREDIENTS

5 x red chilies

1/2 tsp fermented shrimp

5 x candlenuts

3/4 x inch fresh galangal

3/4 x inch fresh turmeric

Method

* Dissolve the tamarind in the water. Strain and set aside.

* Heat the oil in a wok. Add the ground spice paste and the lemongrass. Stir-fry on high heat until it smells fragrant. Lower the heat and add the prawns and a little of the tamarind water. Stir-fry for a minute.

* Raise the heat and add the rest of the tamarind water, the sugar and the salt. Bring to a boil and cook for about 10 minutes. Remove and serve.

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