Make your contribution to the project, add an article. Find out how

Assam Pedas

Jump to: navigation, search

Assam Pedas 02.jpg

Assam Pedas (Indonesian: Asam Pedas, Malay: Asam Pedas, Minangkabau: Asam Padeh, English: Sour and Spicy) is a sour and spicy stew dish popular in Singapore, Indonesia and Malaysia. The main ingredients (usually seafoods or freshwater fishes) were cooked in assam (tamarind) fruit juice with chilli and many other spices. The cooking process involves soaking the pulp of the fruit until it is soft and then squeezing out the juice for cooking the fish. Assam paste may be substituted for convenience. Various vegetables such as terong or brinjals (Indian eggplants), okra and tomatoes are added. Fishes and seafoods (such as mackerel, red snapper, tuna, gourami, pangasius or cuttlefish) either whole body or only 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.

Photo Gallery

To add a photo, please follow this submit form.


Asam Pedas,

How to cook Asam Pedas,

Asam Pedas,

Assam Pedas Fish Recipe,