Ikan Masak Asam (Fish & Green Bean Curry) Recipe

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Ikan Masak Asam (Fish & Green Bean Curry) Ingredients

2 cup chopped onion
1 each minced garlic clove
2 tsp grated fresh ginger root
1/2 tsp dried ground chili peppers
1 tsp tumeric
2 tsp salt
1/2 cup cooked shrimp diced
4 tbsp peanut oil
1/2 lb green beans, fresh, cut into 1 inch, pieces
2 cup water
4 tbsp or 3 tbsp. lemon juice + 2 tbsp. pl, um jam
4 each filets of mackerel or shad

A Recipe for
Ikan Masak Asam (Fish & Green Bean Curry)

Food is an important part of a balanced diet.
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To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God.
Rev. 2:7

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This Recipe for Ikan Masak Asam (Fish & Green Bean Curry) is one of thousands in the Recipes-to-go Bean Cookbook.

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Ikan Masak Asam (Fish & Green Bean Curry) Recipe
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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again.
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This is a recipe for Ikan Masak Asam (Fish & Green Bean Curry) from the recipe cookbook of Recipes-to-go (Bean)

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Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

Ikan Masak Asam (Fish & Green Bean Curry)

An empty belly is the best cook.
Estonian Proverb

Ikan Masak Asam (Fish & Green Bean Curry) Directions

Pound into a paste the onions, garlic, ginger, chili peppers,
tumeric, salt and shrimp. Heat the oil in the wok. Saute the mixture
for 5 minutes and then stir in the beans. Saute 2 minutes. Blend in
the water and tamarind (or lemon juice+plum jam). Cook over low heat
for 5 minutes. Carefully place the fish filets in the sauce. Cover
and cook on Low until fish flakes with a fork. Remove immediately and
serve on a bed of rice. A good compliment to any of these curry
dishes and pretty to boot..is fresh pineapple and blueberries mixed
with some melon balls and served on a bed of ice.. Thai Ikan Masak
Asam

Serves: 1

Ikan Masak Asam (Fish & Green Bean Curry) Recipe brought to you by Recipes To-Go

Ikan Masak Asam (Fish & Green Bean Curry) Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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