Recipe: Kepala Ikan Merah Asam Pedas Melaka (Malaccan Spicy Fish Head)

Kepala Ikan Merah Asam Pedas Melaka 

(Malaccan Spicy Fish Head) 

Kepala Ikan Merah Asam Pedas Melaka
Malaccan Spicy Fish Head (AI-generated image) 

Ingredients 

As a child, chef Amar Abdul Rahim was the only one among his siblings to shadow his grandmother in the kitch- en to learn how to cook and later, develop that interest into a career 

"I have been interested in cooking since young," the 28-year-old chef, who has been in the food and beverage industry for almost a decade, shared. 

He started his career in 2005 at the Palace of Golden Horses Hotel as commis 2 for the Malay banquet section. 

In 2007, he was appointed as demi chef de partie with One World Hotel, Petaling Jaya. 

Being a fast learner and with his dedication towards the culinary arts, he proved his worth and earned himself a promotion as chef de partie in a short period of time. 

He specialises in Malay cuisine but is also 

able to whip up Indonesian and Thai dishes as well. 

When he is not busy running the kitchen, the young chef enjoys playing a game of foot ball with his friends. 

During Ramadan and Hari Raya family gath- erings, he makes a mean Kepala Ikan Merah Asam Pedas Melaka (Malaccan Spicy Fish Head). 

"It's my granny's recipe as asam pedas is a Malaccan speciality,"he said. 

300g dried chill 300g shallot 50g garlic 50g ginger 20g galangal 20g shrimp paste 30g tamarind juice water 

1kg red snapper head 50g eggplant 50g ladies fingers 3 sticks lemongrass 

20g torch ginger flower (bunga kantan) 10g polygonum leaves (daun kesum) 1 tsp salt 

1 tsp sugar 

Method 

1. Boil dried chilli, then blend with a little bit of 

water, and keep the chilli paste aside. 2. Blend shallot, garlic, ginger and galangal into fine paste. 

3. Saute the fine paste until fragrant then, add in chilli paste followed by shrimp paste 

4. Add in water, tamarind juice and fish head 

5. Add eggplant, ladies fingers, lemongrass, torch ginger flower and polygonum leaves and bring to boil over low heat. 

6.Season with salt and sugar. 

7. Ready to be served.