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m Reverted edits by 111.95.155.248 (talk) to last version by Mild Bill Hiccup
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| caption = ''Asam padeh'', a Padang style asam pedas |
| caption = ''Asam padeh'', a Padang style asam pedas |
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| alternate_name = Asam padeh ([[Minangkabau language|Minangkabau]]) |
| alternate_name = Asam padeh ([[Minangkabau language|Minangkabau]]) |
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| country = [[Indonesia]] |
| country = [[Indonesia]] and [[Malaysia]] |
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| region = Sumatra |
| region = Sumatra and Malay Peninsula |
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| creator = [[Minangkabau cuisine|Minangkabau]] and [[Malay cuisine|Malay]] |
| creator = [[Minangkabau cuisine|Minangkabau]] and [[Malay cuisine|Malay]] |
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| course = Main course |
| course = Main course |
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[[File:Gurame asam pedas.jpg|thumb|right|[[Giant gourami|Gourami]] ''asam pedas'']] |
[[File:Gurame asam pedas.jpg|thumb|right|[[Giant gourami|Gourami]] ''asam pedas'']] |
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'''Asam Pedas''' ({{lang-id|Asam Pedas}}, {{lang-ms|Asam Pedas}}, [[Minangkabau language|Minangkabau]]:'' Asam Padeh'', {{lang-en|Sour and Spicy}}) is a [[Padang food|Minangkabau]] |
'''Asam Pedas''' ({{lang-id|Asam Pedas}}, {{lang-ms|Asam Pedas}}, [[Minangkabau language|Minangkabau]]:'' Asam Padeh'', {{lang-en|Sour and Spicy}}) is a [[Padang food|Minangkabau]] and [[Malay cuisine|Malay]] sour and spicy stew dish.<ref name="JP-Padang">{{cite news|title=By the way ... I just can’t live without Padang food |author=Donny Syofyan |newspaper=The Jakarta Post | date= 24 November 2013 |url=http://www.thejakartapost.com/news/2013/11/24/by-way-i-just-can-t-live-without-padang-food.html}}</ref> Besides being popular in [[Indonesian cuisine|Indonesia]], it is also popular in [[Malaysian cuisine|Malaysia]]. |
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==Region== |
==Region== |
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Asam padeh, a Padang style asam pedas
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| Alternative names | Asam padeh (Minangkabau) |
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| Course | Main course |
| Place of origin | Indonesia and Malaysia |
| Region or state | Sumatra and Malay Peninsula |
| Created by | Minangkabau and Malay |
| Serving temperature | Hot or room temperature |
| Main ingredients | Fish cooked in sour and hot sauce |
Asam Pedas (Indonesian: Asam Pedas, Malay: Asam Pedas, Minangkabau: Asam Padeh, English: Sour and Spicy) is a Minangkabau and Malay sour and spicy stew dish.[1] Besides being popular in Indonesia, it is also popular in Malaysia.
The spicy and sour fish dish is known widely in Sumatra and Malay Peninsula. This dish is part of the culinary heritage of both Minangkabau and Malay traditions, thus it is not clear its exact origin. The Minang asam padeh can be easily found throughout Padang restaurantsinIndonesia and Malaysia,[1] and it also has become a typical cuisine of Malays from Jambi, Riau, Malay Peninsula, and also as far north in Aceh. However, the spices mixture, and the type of fish being used, might be slightly different according to their respective areas.
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 terongorbrinjals (Indian eggplants), okra and tomatoes are added. Fish and seafood; such as mackerel, mackerel tuna, tuna, skipjack tuna, red snapper, gourami, pangasiusorcuttlefish; 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.[2] In Indonesia, the most common fish being cooked as asam pedas is tongkol (mackerel tuna).
Kaeng som is the Thai version of asam pedas.[3]InBengal, India there is a similar dish is called Macher tak (sour fish).
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