A Danga Bay destination for Asam Pedas

 

This is a mall destination at Danga Bay for Asam Pedas – a traditional sour and spicy stew simmered with a choice of fresh seafood and vegetables – served bubbling hot in a claypot.

 

Facade of Port Asam Pedas by Sang on the 
ground level of Beletime Mall, Danga Bay

I joined my media friends at Port Asam Pedas, opened adjacent to Sang Gerai on the ground floor of Beletime Mall at Danga Bay, for a taste of their much-touted Asam Pedas in claypot, among other kampung dishes that traditionally complimented it.

 

While every state, every district and even, every family may have their own recipe for Asam Pedas, this version is prepared in a recipe that tastes bold yet balanced, with a gentle heat that deeply satisfies.

 

The distinct flavour of this rich Asam Pedas is enhanced with bunga kantan or torch ginger flower, pineapple puree, cracked black pepper, daun kesum (laksa leaves) or Vietnamese coriander and dried prawns with a dash of toasted belacan or shrimp paste.

 

Executive Chef Abdul Kadir Razak
presents Asam Pedas in claypots
and its complimentary dishes 

I listened with interest as Chef Abdul Kadir Razak, the Sang Group’s Executive Head Chef, shared with us the “secret recipe” to preparing his version of Asam Pedas served in a claypot.

 

I did not hesitate to voice out my thoughts that if he was sharing his “secret” with us, it will no longer be a secret!

 

The affable chef responded with a wide smile, saying that anyone may have his recipe but the real secret was in fact, the hands that prepared the dish.

 

He was pleased to share that the Sang Group sourced for the freshest seafood locally from suppliers in Penawar, Pengerang and Batu Pahat, and that their restaurants prepared dishes from fresh-caught and not frozen seafood.

 

Diners may pick additional fresh
items to add to their Asam Pedas

He was proud that the fish soup stock used in their Asam Pedas recipe was made from the bones of fresh fish, slow-boiled for four hours to extract the fish essence.

 

Chef Kadir went on to say that every order for Asam Pedas was cooked ala-minute and closely timed so that the claypot was served bubbling hot to the table.

 

By the time the steaming claypot was served and the lid opened, the seafood and ingredients within should be cooked to perfection.

 

On hearing this, the seafood connoisseurs among us nodded in agreement when Chef Kadir described the pleasure of tasting the texture of the flakey fish.

 

Asam Pedas prepared with whole prawns

Port Asam Pedas, as its name describes, is a destination for Asam Pedas prepared with chunks of ikan merah or Red Snapper along with tomato wedges and lady’s fingers.

 

Diners are welcome to personalize their claypot at an additional cost – served in two sizes – with fresh items like squid, prawns or choices of fish, like mackerel or sting ray, picked from a Fresh Seafood counter.

 

Chef Kadir said fans are familiar with the dishes that best compliment the taste of Asam Pedas, eaten with steamed white rice.

 

Ayam Goreng Berempah, Ayam Masak Kicap
and Ayam Masak Merah [Clockwise]

Traditional pairings include Telur Dadar (egg omelet), Ulam Kampung (platter of fresh village greens with a spicy dip), Kobis Goreng Udang Kering (cabbage sauteed with dried shrimps), Peria Goreng Telur (bitter gourd stir-fried with egg) and Kangkung or water spinach stir-fried in chili belacan or garlic and onion.

 

Other recommended fish dishes are kampung-style Gulai Ikan or fish curry and Singgang Serani, a home-style fish soup infused with the flavours of fresh turmeric and galangal.

 

Popular choices of chicken dishes include Ayam Goreng Berempah (spiced fried chicken), Ayam Masak Merah (fried chicken coated in spicy tomato sauce) and Ayam Masak Kicap (fried chicken in dark soy sauce).

 

Sang sauces [Left to Right] Sang Chili Pedas,
Sambal Kicap and Chili Nasi Ayam

Speaking of sauces, I spied jars of Sang sauces lined up in a row. Looking closer, I discovered that each jar was labelled, Sang Chili Pedas, Sambal Kicap and Chili Nasi Ayam.

 

While I am familiar with the typically Johor penchant of enjoying Pisang Goreng or deep-fried bananas dipped in Sambal Kicap (spicy dark sauce), I was pleased to discover that the Johor Malay community was also particularly fond of adding a dollop of Sambal Kicap to savour with their Asam Pedas dish.

 

It was also a pleasure to savour steamed rice “flooded” by Asam Pedas gravy, rich with seafood flavours, and the best way was to eat it the traditional way – by hand.

 

The best way to eat Asam Pedas is the
traditional way - by hand!

With its location linked to Sang Gerai, a sister restaurant in the Sang Group – they share the same entrance – diners at Port Asam Pedas are also welcome to order Sang Gerai bestseller items like the Chicken Rice set topped with Chili Nasi Ayam, and stir-fried rice noodles, Char Kway Teow.

 

Two choices of Halal menus to enjoy in one destination gives diners more reason to visit Port Asam Pedas at Beletime Danga Bay. Diners who drive should take advantage of convenient indoor parking within Beletime mall.

 

Port Asam Pedas @ Beletime Danga Bay [Halal certified] is at G-68, Ground Floor of Beletime Mall (Next to Gate 2 and Sang Gerai), Persiaran Danga Perdana, Country Garden, Danga Bay 80200 Johor Bahru. For reservations, Tel: +6019 735 7556.