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Asam Pedas

Name: Asam Pedas
Cuisine: Malaysian
Ingredients: 500g fish (mackerel or stingray); 3 tbsp tamarind paste; 5-7 pieces red chili peppers; 4 pieces shallots; 3 pieces garlic cloves; 2 stalks lemongrass; 1 tsp turmeric powder; 1 inch piece fresh ginger; 2 cups water; 2 tbsp vegetable oil; to taste salt; 1 tsp sugar

Asam Pedas is a tangy and spicy fish stew characterized by its sour tamarind broth and fiery chili paste. It is a beloved dish in Malaysian cuisine, especially in the Malay community, reflecting the region's love for bold, sour, and spicy flavors. The dish is often enjoyed with steamed rice and showcases the use of local herbs and spices.

12 ingredients

spicysoursavoryaromatic

Culinary DNA Preview

Malay70%

Indian30%

Ingredients

fish (mackerel or stingray)
500g
tamarind paste
3 tbsp
red chili peppers
5-7 pieces
shallots
4 pieces
garlic cloves
3 pieces
lemongrass
2 stalks
turmeric powder
1 tsp
fresh ginger
1 inch piece
water
2 cups
vegetable oil
2 tbsp
salt
to taste
sugar
1 tsp

Method

Steps not available

Origin Story

Asam Pedas originated from the Malay Peninsula, influenced by the region's abundant freshwater and coastal fish, combined with indigenous souring agents like tamarind. It represents a culinary tradition of balancing spicy and sour tastes.

Culinary DNA

Ingredient ancestry breakdown

Malay70%

ingredients+techniques

Indian30%

ingredient_origin

Techniques

blending sautéing simmering

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