Asam pedas

Asam Pedas or Asam Padeh is a popular Malay and Minangkabau dish. It is a sour and spicy fish stew dish that is commonly found in Malaysia, Indonesia, and Singapore. The main ingredients of Asam Pedas are usually mackerel, tamarind, chili, turmeric, lemongrass, and galangal.

Etymology

The term "Asam Pedas" is derived from the Malay language, where "asam" means sour and "pedas" means spicy. Thus, the dish is named after its two main flavor profiles.

Ingredients and Preparation

The main ingredient of Asam Pedas is fish, commonly mackerel, although other types of seafood such as prawns or squid can also be used. The fish is stewed in a sour and spicy broth made from tamarind, chili, turmeric, lemongrass, and galangal. Other ingredients such as tomato, okra, and Vietnamese coriander may also be added for additional flavor and texture.

The preparation of Asam Pedas begins with the making of a spice paste, or rempah, which is made by grinding together chili, turmeric, lemongrass, and galangal. This paste is then sautéed until fragrant, after which water, tamarind juice, and the fish are added. The stew is then simmered until the fish is cooked and the flavors have melded together.

Variations

There are many regional variations of Asam Pedas, each with its own unique twist. For example, in Malacca, Asam Pedas is often made with belacan, a type of fermented shrimp paste, and is served with rice and salted fish. In Minangkabau, the dish is known as Asam Padeh and is typically made with beef instead of fish.

Cultural Significance

Asam Pedas is a staple dish in Malay and Minangkabau cuisine and is often served at home and at traditional Malay and Minangkabau gatherings. It is also a popular dish in hawker centers and food courts in Malaysia, Indonesia, and Singapore. Template:Malay cuisine

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