Preparation | 10 minutes
Cooking | 20 minutes
Ready in | 30 minutes
Servings | 4-6 persons



  • 5 Red chillies
  • 1 inch Fresh turmeric
  • 10 Shallots
  • 2 stalks Lemongrass (Bottom third sliced into rings)
  • ¾ inch cube Belacan (Shrimp paste)


  • 2 tbsp Double Lion Flavoured Concentrate Asam Masin
  • 2 stalks Lemongrass (Crushed)
  • 4 stalks Daun Kesum (Stems removed)
  • To taste Salt
  • 200g Pineapples
  • To taste Sugar
  • 225g Ladies’ fingers
  • 450g Cod or fish of choice


  1. Put all of Ingredients A into a blender. Add in 2 tbsp of water and blend into a smooth paste.
  2. Pour 1 cup (240ml) of hot water into a bowl and stir in Double Lion Flavoured Concentrate Asam Masin.
  3. Sauté the blended ingredients in a pot over medium heat for 2 minutes. Then, add in the crushed lemongrass, daun kesum and salt. Stir well for a while and add in the Double Lion Asam Masin mixture from Step 2. Place the lid on the pot and allow the mixture to come to a boil. Lower the heat and let it simmer for 10 minutes after it comes to a boil.
  4. Open the lid and taste the mixture. Add sugar to taste.
  5. Put in the ladies’ fingers and fish. Place the lid back on. Let it cook for another 3 to 5 minutes or until the ladies’ fingers are tender.
  6. Serve warm with steamed rice.