Ingredient and Portion
Assam Seafood 亚参海鲜
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Chang Cheng Assam Paste
Seafood (Shrimp, Fish, Squid) – 600g
Lemongrass – ½ stalk
Tomato (cut into sections) – ½ piece
Pineapple, Straw Mushroom – 100g
Big Onion (angle-cut) – 1 piece
Lime (squeezed into juice) – 2 pieces
Water – 400ml
Thick Coconut Milk – 100ml
Seafood (Shrimp, Fish, Squid) – 600g
Lemongrass – ½ stalk
Tomato (cut into sections) – ½ piece
Pineapple, Straw Mushroom – 100g
Big Onion (angle-cut) – 1 piece
Lime (squeezed into juice) – 2 pieces
Water – 400ml
Thick Coconut Milk – 100ml
Method
1.Stir fry lemongrass and big onion till fragrant. Add in Chang Cheng Assam Paste and stir evenly.
2. Pour in water and bring to boil. Add in fish and boil over low heat for 3 minutes.
3. Add in tomato, pineapple, straw mushroom and prawn and bring to boil.
4. Add in squid and boil for another 2 minutes.
5. Lastly, add in thick coconut milk and lime juice. Bring to boil and ready to serve.
2. Pour in water and bring to boil. Add in fish and boil over low heat for 3 minutes.
3. Add in tomato, pineapple, straw mushroom and prawn and bring to boil.
4. Add in squid and boil for another 2 minutes.
5. Lastly, add in thick coconut milk and lime juice. Bring to boil and ready to serve.
Tips
Chang Cheng Assam Paste
Chang Cheng’s collection of Culinary Pastes features traditional flavours that combine local flair with Chinese cuisines, and provide a choice for every appetite and occasion.
Chang Cheng’s collection of Culinary Pastes features traditional flavours that combine local flair with Chinese cuisines, and provide a choice for every appetite and occasion.
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