Asam pedas

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Asam Pedas
Ikan Asam Padeh Padang.jpg
Asam padeh, a Padang style asam pedas
Alternative names Asam padeh (Minangkabau)
Course Main course
Place of origin Indonesia
Region or state West Sumatra
Creator Minangkabau
Serving temperature Hot or room temperature
Main ingredients Fish cooked in sour and hot sauce
Cookbook:Asam Pedas  Asam Pedas
Gourami asam pedas

Asam Pedas (Indonesian: Asam Pedas, Minangkabau: Asam Padeh, Malay: Asam Pedas, English: Sour and Spicy) is a Minangkabau sour and spicy stew dish. Besides popular in Indonesia, it's also popular in Malaysia.

Preparation[edit]

The main ingredients in asam pedas are usually seafood or freshwater fish. They are cooked in asam (tamarind) fruit juice with chilli and different spices. The cooking process involves soaking the pulp of the tamarind fruit until it is soft and then squeezing out the juice for cooking the fish. Asam paste may be substituted for convenience. Various vegetables such as terong or brinjals (Indian eggplants), okra and tomatoes are added. Fish and seafood (such as mackerel, red snapper, tuna, gourami, pangasius or cuttlefish), either whole body or sometimes only the fish heads are added to make a spicy and tart fish stew. It is important that the fish remain intact for serving so generally the fish is added last.[1]

Kaeng som is the Thai version of asam pedas.[2] In Bengal, India there is a similar dish is called Macher tak (sour fish).

See also[edit]

References[edit]