Dish

Asam pedas

Asam pedas is a flavorful and aromatic dish that is perfect for those who love spicy and sour flavors. The dish is typically made with fish, but can also be made with chicken or beef. The key ingredient in asam pedas is tamarind, which gives the dish its sour flavor. Other ingredients include chili peppers, shallots, garlic, lemongrass, and belacan (shrimp paste). The dish is typically served with steamed rice and is a popular comfort food in Malaysia and Indonesia.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine› Malay cuisine

Seafood› Fish Dish

Origins and history

Asam pedas is believed to have originated in the Malacca Sultanate in the 15th century. The dish was originally made with freshwater fish and was a popular dish among the Malay community. Over time, the dish spread to other parts of Malaysia and Indonesia and became a staple in the local cuisine.

Dietary considerations

Asam pedas is a gluten-free and dairy-free dish, but may not be suitable for those with seafood allergies. It is also a high-protein dish that is low in carbohydrates.

Variations

There are many variations of asam pedas, with different regions and communities having their own unique take on the dish. Some variations include using different types of fish, adding vegetables such as okra or eggplant, or using different types of spices.

Presentation and garnishing

Asam pedas is typically served in a clay pot or a bowl, with the fish and vegetables arranged on top of the rice. The dish is often garnished with fresh herbs such as cilantro or basil.

Tips & Tricks

To make the dish less spicy, remove the seeds from the chili peppers before adding them to the dish. To make the dish more sour, add more tamarind paste or lime juice.

Side-dishes

Asam pedas is typically served with steamed rice, but can also be served with noodles or bread. Some popular side dishes include sambal (a spicy chili paste), acar (pickled vegetables), or keropok (crackers).