Air asam

Penang Local, p. 178

Ingredients

  • 2.5 cm (1 in) piece toasted belacan (shrimp paste; see page 192)
  • 375 ml (1½ cups) tamarind juice (see note)
  • 1 large red onion, finely diced
  • 1 tomato, finely diced
  • 1 teaspoon fish sauce
  • 10 bird’s eye chillies, finely sliced
  • 1 tablespoon kerisik (toasted coconut paste)
  • 2 tablespoons sugar, or to taste
  • 1 teaspoon salt, or to taste
Drink

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