Asam pedas
| Asam Pedas | |
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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 | |
Asam Pedas (Indonesian: Asam Pedas, Minangkabau: Asam Padeh, Malay: Asam Pedas, English: Sour and Spicy) is a Minangkabau sour and spicy stew dish. Besides being popular in Indonesia, it is also popular in Malaysia.
Preparation
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
- List of fish dishes
- Food portal
References
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Wikimedia Commons has media related to Asam pedas. |
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