 Asam pedas ikan pari, a sour and spicystingray stew | |
| Course | Main course |
|---|---|
| Place of origin | Maritime Southeast Asia[1][2][3][4][5] |
| Region or state | Sumatra,Malay Peninsula,Borneo |
| Associatedcuisine | Indonesia,Malaysia andSingapore |
| Serving temperature | Hot or room temperature |
| Main ingredients | Spicy, sour fish stew made with chillies and tamarind |
| Variations | Gulai,Asam rebus |
Asam pedas (Malay for "sour spicy";Malay pronunciation:[ˌasampəˈdas]) is a traditionalsour andspicygulai commonly found inSoutheast Asia, particularly inMalaysia,Indonesia andSingapore.[6] The dish is typically associated withMalay,Minangkabau,Acehnese andPeranakan cuisines, and is prepared using various types ofseafood orfreshwater fish.
The broth is made with a combination ofchillies andspices, with the sour element derived from ingredients such astamarind,asam keping (driedGarcinia slices) orlime juice, depending on regional variations. Regional names for the dish includeasam padeh (Minangkabau),[7]asam keueung (Acehnese)[8] andgerang asam (Baba Malay or Peranakan).[9]
The development ofasam pedas is commonly associated with several regions ofmaritime Southeast Asia, notably the historictrading port ofMalacca[1] in theMalay Peninsula and theMinangkabau heartlands ofWest Sumatra. These areas contributed to the evolution of the dish through long-standingcultural exchanges andregional trade networks.[6] Influences from various culinary traditions led to the adaptation of local ingredients and cooking methods, resulting in distinct regional expressions of the dish.
Today,asam pedas remains a widely prepared dish acrossPeninsular Malaysia,Sumatra,Borneo and theRiau Archipelago.[6][10][11] The variations in ingredients, preparation techniques and flavour profiles across these areas reflect the diverse cultural and geographical contexts that have shaped its development.[12]
Asam pedas is part of the shared culinary heritage of bothMalay andMinangkabau traditions, making its exact origin unclear.[13]
One theory suggests that ''Asam pedas'' originated in theport city ofMalacca, where maritime trade facilitated contact between local, Chinese and Portuguese communities. These interactions are believed to have influenced the development of the dish, particularly through the introduction oftamarind, which imparts a sour flavour, and the use of chilli, lemongrass and turmeric as key seasonings. Asam pedas also shows influences fromPeranakan (Baba-Nyonya) cuisine, which incorporates elements ofMalay andChinese culinary traditions.[1][better source needed]
The dish is also associated with theMinangkabau people ofWest Sumatra in Indonesia, where a similar preparation known asasam padeh is part of traditional Minangkabau cuisine. This version, known for its sour and spicy flavour profile, is widely prepared inPadang restaurants.[14] These establishments, which specialise in Minangkabau dishes, are common throughout Indonesia and also present in parts of Malaysia and Singapore, helping to popularise the dish beyond its original context.[15]
The spread ofasam pedas has also been linked to the extensive maritimetrade routes and cultural exchanges among Malay-speaking populations throughout theMalay Archipelago.[6][10][11] Today, it is commonly prepared in regions such asJambi,Riau, theRiau Islands,Aceh,Johore,Malacca,[16]Singapore, and parts ofBorneo, particularlyPontianak inWest Kalimantan.[17] While the core elements often include fishsimmered in a sour and spicybroth, the choice of souring agents such as tamarind, asam kandis or lime juice and other ingredients varies across regions
Asam pedas is traditionally prepared usingseafood orfreshwater fish simmered in a sour tamarind-based broth flavoured with chillies and a blend of spices. While tamarind pulp, usually soaked in water and strained to extract its juice, is the most common souring agent, commercialtamarind paste is also used as a convenient alternative. Some regional variations instead useasam kandis (Garcinia xanthochymus) orasam sunti, asun-dried andsalted form ofbilimbi (Averrhoa bilimbi), to achieve a similartangy profile. Key ingredients often includeonion,ginger,chilli paste,turmeric, fermentedshrimp paste, salt,daun kesum (Persicaria odorata) and water. Vegetables such asbrinjals,okra andtomatoes are frequently added to enhance the flavour and texture of the stew.[12]
The types of fish used inasam pedas vary widely and includemackerel,mackerel tuna (Euthynnus affinis),tuna,skipjack tuna, red snapper,gourami,pangasius,hemibagrus andcuttlefish. These may be cooked whole or with only thefish heads included to create a spicy and sour fish stew. To maintain the fish's integrity and presentation, it is generally added towards the end of the cooking process. This method ensures the fish remains intact when served, preserving both its appearance and texture.[18]
The preparation ofasam pedas varies significantly across regions, reflecting local tastes, available ingredients and culinary traditions. InMalacca, the dish tends to have a moresoupy consistency while retaining its signature sour and spicy flavour profile. This version is typically prepared withfenugreek seeds (halba),cumin seeds (jintan),candlenuts (buah keras) andgalangal, withkaffir lime leaves often used as an aromatic in place of daun kesum.[12]
ThePeranakan version, commonly known as gerang asam ikan, is distinguished by its deeper use of root spices compared to theMalay preparations. It typically features fresh whole fish simmered with tamarind, chillies and herbs like daun kesum. Some recipes may include bunga kantan (torch ginger), though this is sometimes avoided by traditional cooks who prefer to retain the dish's original herbal balance.[9]
InJohor, regional variations also emerge. In the southern part of the state,asam pedas is prepared with a thicker, more robust gravy, often enhanced withblack pepper and occasionally pickledmustard leaves (sawi masin) to intensify its sourness. Conversely, northern Johor localities such asTangkak,Muar,Batu Pahat andKluang favour a thinner consistency and typically exclude black pepper.[12] A common adaptation known asasam pedas ayam replaces fish withchicken, offering a variation on the traditional base.
Within theMelayu-Bugis community of Johor,asam pedas is also callednasu metti. It is traditionally served alongsiderice cakes such asburasak andlepat lui, especially during festive occasions likeEid, reflecting the cultural continuity of Bugis-Malay traditions in the region.[19][20]
InKedah, the dish exhibits strongThai culinary influences and is often prepared with freshwater fish. Sourness is derived from a variety of agents including tamarind juice,asam keping (dried slices ofGarcinia atroviridis), or lime juice. The spice blend commonly features cumin seeds, contributing to the dish's distinctive aromatic profile.[12]
A regional variation inRiau, known asasam pedas ikan baung, uses baung fish (Hemibagrus nemurus), which is marinated withasam kandis or tamarind to reduce its odour and impart a distinctive sourness to the broth.[21] In theRiau Archipelago, particularly inLingga,asam pedas is traditionally served withlempeng sagu, a flatsago cake made by roasting sago flour withgrated coconut and seasoning. This accompaniment, which dates back to theRiau-Lingga Sultanate period, is commonly eaten for breakfast or during communal gatherings.[22]
Among theMinangkabau people ofWest Sumatra, a related dish calledasam padeh daging substitutes fish withbeef as the primary protein. The dish is known for its sour and spicy broth, commonly flavoured withasam kandis (Garcinia xanthochymus). While beef remains the conventional ingredient, contemporary variations may incorporate fish or chicken. Asam padeh daging is a staple inPadang restaurants and frequently served at ceremonial events.[7]
InAceh, a similar sour and spicy dish known asasam keueng, also referred to asasam pedas Aceh, represents a regional adaptation of the broaderasam pedas tradition. Its distinctive sourness is derived fromasam sunti, a preserved form of sun-dried and saltedbelimbing wuluh (bilimbi). The broth, typically enriched with turmeric, chillies and local spices, is commonly served with seafood such as mackerel tuna, prawns or other locally available fish varieties.[8]
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