Air Kunyit Asam

Ingredients
1.5 cups fresh tumeric (kunyit)
2 tbsp or more tamarind juice (I use Adabi Xtra)
a pinch of salt
1 litre or so? water
honey

Directions

• peel tumeric and slice thinly
• put everything (except honey) in a pot and bring to a boil
• once cooled, use a sieve to remove the tumeric and keep the drink in bottles
• store in fridge
• to drink, pour half in a glass of water and top up with hot water
• add honey or syrup to taste

Foodnote

I first had my first "jamu kunyir asem" while on holiday in Semarang Indonesia. It was quite refreshing to drink in the morning and I read lots of good health benefits for women. I made a bottle when I was back from my trip and that's it. Recently a friend gave me lots of fresh tumeric that he planted himself. So as not to let it go to waste, I made the jamu again. Now I have enough stock for 2 weeks. Now... what shall I do with the remaining tumeric?

Asam Pedas Ikan Pari (instant)

Ingredients
stringray or other fish, fish head etc.
sambal tumis (follow recipe minus the ikan bilis)
ginger
fresh tumeric
lemongrass
tamarind juice
black pepper
daun kesum
ladies finger
tomatoes
salt and sugar to taste
salted vege or sawi asin (optional)
oil

Directions

• grind fresh tumeric and ginger to find paste and place into a pot together with sambal tumis and some oil
• add pounded lemongrass and cook until fragrant
• pour in tamarind juice together with the fish
• leave it to boil and simmer for approximately 10mins or so
• (add in salted vege at this point if you want)
• add salt and a bit of sugar to taste... stir in daun kesum
• adjust water to your desired consistency and add in tomatoes and ladies finger till cooked

Foodnote
I love asam pedas (because SPICY) and I like my gravy thick and not watery just like mum used to make. Nice to eat with warm rice or with bread oh yesss. Taste better the next day. I love to put more ladies finger yumm. I called this instant because I always make my sambal stock 3 ways. After I make my cili boh, I will pack some in containers to freeze. The rest I will continue cooking to make sambal tumis. Then I pack my sambal tumis, which I can cook sambal fish, sambal egg, etc. The balance I will add ikan bilis and tadaaaa... easy peasy for whatever dishes I need to cook jeng jeng jeng. 

Jemput-Jemput Bawang

Ingredients
1 large onion
1 red chili
1 cili padi (optional)
1 cup of flour
1/2 cup ikan bilis
a pinch of salt
1 cup of warm water or more

Directions

• heat oil in a wok or pan
• slice onion, red chilli and cili padi in a bowl
• add the rest of the ingredients
• consistency would be thick watery paste
• scoop spoonful of batter and deep fry till golden and crispy

Foodnote

Comfort food! I love anything hot, crispy and spicy. Cannot eat too often but I can finish everyhing at one sitting. Nice to eat with chilli sauce or sambal tumis yum yum.

Another alternative to have soft on the inside and crispy on the outside jemput2 is to use hot boiling water when mixing the batter.