Asam Pedas is a sour and spicy fish stew dish. It is part of the culinary heritage of both Minangkabau and also Malay traditions. The spice mixture and the fish used might be slightly different according to the area.
The main ingredients in asam pedas are usually seafood or freshwater fish. They are cooked in asam (tamarind) fruit juice with chilli and 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. Vegetables such as terong or brinjals (Indian eggplants), okra and tomatoes are added.
Fish and seafood—such as mackerel, mackerel tuna, tuna, skipjack tuna, red snapper or cuttlefish — either the 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. (Source:Wikipedia)
Pak Man’s Spicy Acid Paste is made from genuine ingredients. It makes the job of cooking easier and faster.
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