The Baba Nyonya Gulai Tumis or Asam Pedas

Authentic Gulai Tumis

This is truly one of the most marvelous cuisines that was created in Penang by the Baba Nyonya clan. Growing up, I used to have this spicy and sourish cuisine every week because it was my dad's favorite dish. Naturally, I grew up learning to appreciate this spicy fish cuisine so much so that it became a must have cuisine, at least once in a week like my dad. My mum and grandma cooked the best gulai tumis and they have handed down the recipe to me and my siblings. There are a few types of fish that are normally used to cook with this particular cuisine. And they are the black pomfret, white pomfret, stingray, asian mackerel (kembong), basa, catfish and sea bass just to name a few.

Salmon Fish Head Gulai Tumis

But in Vancouver, I have tried cooking with the Salmon fish head and it turn out to be really good. In fact, I cooked the gulai tumis, using the same recipe with different types of fish and found that the Salmon fish head to be ideal. The spicy and sourish taste of the cuisine blends well with the tender fish meat. Besides that, the Salmon fish head is usually sold at a much cheaper price that the whole fish itself. And, when boiled in the gulai tumis gravy, the fish meat on the Salmon fish head peels off from the bones easily into the mouth. I could get  a lot more meat from the fish head cooking this way than frying.

Baba Nyonya Gulai Tumis

My recipe for gulai tumis is really simple. The important ingredient in a good bowl of gulai tumis is in the tamarind juice. Only fresh tamarind paste or pulp will do. I start with blending shallots (five bulbs), lemon grass (two spoons of the grated type), garlic (one clove), dried chillies (five pieces), ginger (one inch), and turmeric (one spoon of the powdered). Once the blended paste is ready, set a side. In a cooking pot, pour five spoons of cooking oil and add the blended paste. Allow to simmer and throw in some laksa leaves to simmer together.

Salmon Gulai Tumis

Once the aroma fills the room, add two cups of thick tamarind juice. Add salt for taste and half a spoon of sugar. Make sure to stir the gravy well and bring to boil. Add two more cups of lighter tamarind juice and stir again. Immediately, add fish or fish head. Once it is boiled, turn the fish over and add okra, then turn off the heat after two minutes. Allow the lid of the pot to remain closed for several minutes before serving. This similar cuisine is also called Asam Pedas in places outside Penang in Malaysia. So, it is a popular spicy and sourish fish cuisine in Malaysia.