|Alternative names||Asam padeh (Minangkabau)|
|Place of origin||Indonesia and Malaysia|
|Region or state||Sumatra and Malay Peninsula|
|Creator||Minangkabau and Malay|
|Serving temperature||Hot or room temperature|
|Main ingredients||Fish cooked in sour and hot sauce|
|Cookbook: Asam pedas Media: Asam pedas|
Asam Pedas (Indonesian: Asam Pedas, Malay: Asam Pedas, Minangkabau: Asam Padeh, English: Sour and Spicy) is a Minangkabau and Malay sour and spicy fish stew dish. It is popular in Indonesia and Malaysia.
The spicy and sour fish dish is known widely in Sumatra and Malay Peninsula. It is part of the culinary heritage of both Minangkabau and Malay traditions, thus its exact origin is unclear. The Minang asam padeh can be easily found throughout Padang restaurants in Indonesia and Malaysia.
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. Vegetables such as terong or brinjals (Indian eggplants), okra and tomatoes are added. Fish and seafood — such as mackerel, mackerel tuna, tuna, skipjack tuna, red snapper, gourami, pangasius or cuttlefish — either the 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.
In Indonesia, the most common fish used in asam pedas is tongkol (mackerel tuna).
- Donny Syofyan (24 November 2013). "By the way ... I just can't live without Padang food". The Jakarta Post.
- "Asam Pedas". Tastefood.
- "Kaeng-som, a Thai culinary classic".
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