Spicy Sour Paste or in Malay better known as Asam pedas is a Maritime Southeast Asian sour and spicy fish stew dish.
Asam pedas is believed to come from Minangkabau cuisine of West Sumatra, Indonesia and has spread throughout to the islands of Sumatra, Borneo and Malay Peninsula.
The base flavour of asam pedas is sourness and spiciness. Made with homemade blended spices, the curry uses a variety of vegetables to sweeten the flavour.
Preparing asam pedas is easy but specific ingredients are required.
Important ingredients
The special ingredients are tamarind peel, ginger torch flower and Vietnamese coriander aka laksa leaves. These ingredients are the cores that create the special ‘asam pedas’ taste and aroma.
As the sourness of the dish is really important, you need to have tamarind pulp or tamarind paste, at least. A good balance of sourness, saltiness, sweetness and spiciness is all you need to make a good ‘asam pedas’ dish.
Tips to improve the flavour of Asam Pedas
Remember to simmer the curry until it thickens slightly for the optimum flavour. Asam pedas ikan pari is one dish that tastes better with every mouthful.
How to Use?
1. Pour water into this paste and cook for 8 minutes
2. Put fish, okra, tomato and Vietnamese Coriander
3. Cook for another 10 to 15 minutes
4. Ready to be serve
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