NXHLillian at 02:06, 18 May 2026

2026-05-18T02:06:10Z

New page

{{Short description|Southeast Asian dish}}
{{Infobox food
| name = Asam pedas <br/> {{Script/Arabic|اسم ڤدس}}
| image = ASAM PEDAS IKAN PARI.jpg
| image_size = 250px
| caption = ''Asam pedas ikan pari'', a sour and spicy [[stingray]] stew
| country = [[Maritime Southeast Asia]]<ref name="Arts and Culture Information Gateway"/><ref name="When the World Came to Southeast Asia: Malacca and the Global Economy">{{Cite web|title=When the World Came to Southeast Asia: Malacca and the Global Economy|date=2014|url=https://www.asianstudies.org/publications/eaa/archives/when-the-world-came-to-southeast-asia-malacca-and-the-global-economy/|access-date=3 June 2025}}</ref><ref>{{Cite book|last=Boi|first=Lee Geok|url=https://books.google.com/books?id=OuBBDwAAQBAJ&q=asam+pedas+Indonesian+sour+and+spicy+dish&pg=PT49|title=Asian Seafood|date=15 September 2017|publisher=Marshall Cavendish International Asia Pte Ltd|isbn=978-981-4794-08-4|language=en}}</ref><ref>{{Cite news|url= https://kebudayaan.kemdikbud.go.id/ditwdb/ikan-asam-pedas-pontianak-jenis-menu-masakan-masyarakat-melayu/|title=Ikan Asam Pedas Pontianak, Jenis menu masakan masyarakat Melayu|date=2 November 2020|website=idntimes.com|language=id|access-date=22 September 2020}}</ref><ref>{{Cite news|url= https://kebudayaan.kemdikbud.go.id/bpnbkepri/pedasnya-ikan-asam-pedas-melayu/|title=Pedasnya Ikan Asam Pedas Melayu
|last=Arman|first=Dedi|date=26 May 2019|website=kebudayaan.kemdikbud.go.id|language=id|access-date=22 September 2020}}</ref>
| region = [[Sumatra]], [[Malay Peninsula]], [[Borneo]]
| national_cuisine = [[Indonesian cuisine|Indonesia]], [[Malaysian cuisine|Malaysia]] and [[Singaporean cuisine|Singapore]]
| creator =
| course = Main course
| served = Hot or room temperature
| main_ingredient = Spicy, sour fish stew made with chillies and tamarind
| variations = ''[[Gulai]]'', ''[[Kaeng som|Asam rebus]]''
| calories =
| other =
}}
'''Asam pedas''' ([[Malay language|Malay]] for "sour spicy"; {{IPA|ms|ˌasam pəˈdas}}) is a traditional [[Taste|sour]] and [[Pungency|spicy]] ''[[gulai]]'' commonly found in [[Southeast Asia]], particularly in [[Malaysia]], [[Indonesia]] and [[Singapore]].<ref name="The Food of the Singapore Malays: Gastronomic Travels Through the Archipelago by Khir Johari. Singapore: Marshall Cavendish International"/> The dish is typically associated with [[Malay cuisine|Malay]], [[Padang cuisine|Minangkabau]], [[Acehnese cuisine|Acehnese]] and [[Peranakan cuisine]]s, and is prepared using various types of [[seafood]] or [[freshwater fish]].

The broth is made with a combination of [[Chili pepper|chillies]] and [[spice]]s, with the sour element derived from ingredients such as [[tamarind]], ''asam keping'' (dried ''[[Garcinia]]'' slices) or [[Lime (fruit)|lime]] juice, depending on regional variations. Regional names for the dish include ''asam padeh'' ([[Minangkabau language|Minangkabau]]),<ref name="Asem Padeh Daging, Sajian Daging Asam Pedas Khas Minang"/> ''asam keueung'' ([[Acehnese language|Acehnese]])<ref name="5 Kuliner Khas Aceh"/> and ''gerang asam'' ([[Malay trade and creole languages|Baba Malay]] or Peranakan).<ref name="Gerang Asam Ikan"/>

The development of ''asam pedas'' is commonly associated with several regions of [[maritime Southeast Asia]], notably the historic [[Entrepôt|trading port]] of [[Malacca City|Malacca]]<ref name="Arts and Culture Information Gateway"/> in the [[Malay Peninsula]] and the [[Minangkabau people|Minangkabau heartlands]] of [[West Sumatra]]. These areas contributed to the evolution of the dish through long-standing [[Cultural diplomacy|cultural exchange]]s and [[Regional integration|regional trade network]]s.<ref name="The Food of the Singapore Malays: Gastronomic Travels Through the Archipelago by Khir Johari. Singapore: Marshall Cavendish International"/> 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 across [[Peninsular Malaysia]], [[Sumatra]], [[Borneo]] and the [[Riau Archipelago]].<ref name="The Food of the Singapore Malays: Gastronomic Travels Through the Archipelago by Khir Johari. Singapore: Marshall Cavendish International"/><ref name="Pedasnya Ikan Asam Pedas Melayu"/><ref name="Asam Pedas: A Fiery Malaysian Delicacy Bursting With Flavors"/> The variations in ingredients, preparation techniques and flavour profiles across these areas reflect the diverse cultural and geographical contexts that have shaped its development.<ref name="Deconstructing Malay Delicacies"/>

==Historical and cultural origins==
''Asam pedas'' is part of the shared culinary heritage of both [[Malay cuisine|Malay]] and [[Padang cuisine|Minangkabau]] traditions, making its exact origin unclear.<ref>{{cite journal|journal=Symposium on Innovation and Creativity (iMIT-SIC)|year=2017|volume=1|pp=64–68|isbn=978-967-14017-5-0|url=https://www.researchgate.net/publication/320490125_CANNED_STEWED_ASAM_PEDAS_DAGING_TETEL|title=Canned Stewed Asam Pedas Daging Tetel|author1=Hairul Nizwan Abd Majid|author2=Muhammad Arif Aizat Bashir}}</ref>

One theory suggests that <nowiki>''Asam pedas''</nowiki> originated in the [[Port|port city]] of [[Malacca City|Malacca]], 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 of [[tamarind]], which imparts a sour flavour, and the use of chilli, lemongrass and turmeric as key seasonings. Asam pedas also shows influences from [[Peranakan Chinese|Peranakan]] (Baba-Nyonya) cuisine, which incorporates elements of [[Malay cuisine|Malay]] and [[Chinese cuisine|Chinese culinary traditions]].<ref name="Arts and Culture Information Gateway">{{Cite web|title=Arts and Culture Information Gateway|url=https://pemetaanbudaya.jkkn.gov.my/en/senibudaya/detail/957|access-date=3 June 2025|work=National Department for Culture and Arts - [[Ministry of Tourism, Arts and Culture]]}}</ref>{{Better source needed|reason=Currently uses a source from the Malysian government when one from some sort of historian would be better|date=October 2025}}

[[File:Asam padeh ikan 3.jpg|thumb|175px|A plate of ''asam padeh'', the [[Minangkabau people|Minangkabau]] variant of ''asam pedas'']]
The dish is also associated with the [[Minangkabau people]] of [[West Sumatra]] in Indonesia, where a similar preparation known as ''asam padeh'' is part of traditional Minangkabau cuisine. This version, known for its sour and spicy flavour profile, is widely prepared in [[Nasi padang|Padang restaurant]]s.<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> 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.<ref>{{Cite news|url= https://jeo.kompas.com/serba-serbi-rm-padangdari-rendang-sampai-rahasia-saji|title=Serba-serbi RM Padang: Dari Rendang sampai Rahasia Saji|date=2020-12-28|website=Kompas.com|language=id|access-date=2021-01-07}}</ref>

The spread of ''asam pedas'' has also been linked to the extensive maritime [[trade route]]s and cultural exchanges among Malay-speaking populations throughout the [[Malay Archipelago]].<ref name="The Food of the Singapore Malays: Gastronomic Travels Through the Archipelago by Khir Johari. Singapore: Marshall Cavendish International">{{Cite web|title=The Food of the Singapore Malays: Gastronomic Travels Through the Archipelago by Khir Johari. Singapore: Marshall Cavendish International|url=https://jml.um.edu.my/index.php/jati/article/view/48825|access-date=5 June 2025}}</ref><ref name="Pedasnya Ikan Asam Pedas Melayu">{{Cite web|title=Pedasnya Ikan Asam Pedas Melayu|date=26 May 2019|language=Indonesian|url=https://kebudayaan.kemdikbud.go.id/bpnbkepri/pedasnya-ikan-asam-pedas-melayu/|access-date=3 June 2025}}</ref><ref name="Asam Pedas: A Fiery Malaysian Delicacy Bursting With Flavors">{{Cite web|title=Asam Pedas: A Fiery Malaysian Delicacy Bursting With Flavors|url=https://munchmalaysia.com/malaysian-food/asam-pedas-a-fiery-malaysian-delicacy-bursting-with-flavors/|access-date=3 June 2025}}</ref> Today, it is commonly prepared in regions such as [[Jambi]], [[Riau]], the [[Riau Islands]], [[Aceh]], [[Johor]]e, [[Malacca]],<ref>{{Cite web|title=Asam pedas goes global {{!}} The Star|url=https://www.thestar.com.my/news/community/2006/11/07/asam-pedas-goes-global|access-date=2020-09-22|website=www.thestar.com.my}}</ref> [[Singapore]], and parts of [[Borneo]], particularly [[Pontianak]] in [[West Kalimantan]].<ref>{{Cite web|last=ditwdb|date=2019-11-02|title=Ikan Asam Pedas Pontianak, Jenis menu masakan masyarakat Melayu|url=https://kebudayaan.kemdikbud.go.id/ditwdb/ikan-asam-pedas-pontianak-jenis-menu-masakan-masyarakat-melayu/|access-date=2020-09-24|website=Direktorat Warisan dan Diplomasi Budaya|language=id-ID}}</ref> While the core elements often include fish [[Simmering|simmered]] in a sour and spicy [[broth]], the choice of souring agents such as tamarind, asam kandis or lime juice and other ingredients varies across regions

==Culinary characteristics==
[[File:Gurame asam pedas.jpg|thumb|150px|''Gurame asam pedas'', featuring [[Deep frying|deep-fried]] [[gourami]]]]
''Asam pedas'' is traditionally prepared using [[seafood]] or [[freshwater 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, commercial [[Paste (food)|tamarind paste]] is also used as a convenient alternative. Some regional variations instead use ''asam kandis'' (''[[Garcinia xanthochymus]]'') or ''asam sunti'', a [[Food drying|sun-dried]] and [[Salting (food)|salted form]] of ''bilimbi'' (''[[Averrhoa bilimbi]]''), to achieve a similar [[Taste#Sourness|tangy profile]]. Key ingredients often include [[onion]], [[ginger]], [[Chili sauce and paste|chilli paste]], [[turmeric]], fermented [[shrimp paste]], salt, ''daun kesum'' (''[[Persicaria odorata]]'') and water. Vegetables such as [[Eggplant|brinjal]]s, [[okra]] and [[tomato]]es are frequently added to enhance the flavour and texture of the stew.<ref name="Deconstructing Malay Delicacies">{{Cite web |last=Jais|first=Ahmad Sahir|date=September 2016|title=Deconstructing Malay Delicacies " Asam Pedas " : Critical Ingredients and Flavor Profile|url=https://www.researchgate.net/publication/304148441|via=ResearchGate}}</ref>

The types of fish used in ''asam pedas'' vary widely and include [[mackerel]], [[Euthynnus affinis|mackerel tuna]] (''Euthynnus affinis''), [[tuna]], [[skipjack tuna]], red snapper, [[gourami]], [[pangasius]], [[hemibagrus]] and [[cuttlefish]]. These may be cooked whole or with only the [[fish head]]s 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.<ref>{{cite web|title=Asam Pedas |url=http://tastefood.info/ikan-asam-pedas-hot-sour-fish/ |work=Tastefood |url-status=dead |archive-url=https://web.archive.org/web/20120103150454/http://tastefood.info/ikan-asam-pedas-hot-sour-fish/ |archive-date=2012-01-03 }}</ref>

=== Regional variations and culinary significance ===
====Malay Peninsula and Singapore====
[[File:Pulut Tetal with Asam Pedas.jpg|150px|thumb|''Pulut tetal'' with ''gerang asam daging'', a [[Malacca]]n [[Peranakan Chinese|Baba Nyonya]] dish of [[Clitoria ternatea|butterfly pea flower]]–coloured [[glutinous rice]] served with a Peranakan [[beef]] ''asam pedas''.]]
The preparation of ''asam pedas'' varies significantly across regions, reflecting local tastes, available ingredients and culinary traditions. In [[Malacca]], the dish tends to have a more [[soup|soupy consistency]] while retaining its signature sour and spicy flavour profile. This version is typically prepared with [[fenugreek]] seeds (halba), [[cumin]] seeds (jintan), [[candlenut]]s (buah keras) and [[galangal]], with [[kaffir lime]] leaves often used as an aromatic in place of daun kesum.<ref name="Deconstructing Malay Delicacies"/>

The [[Peranakan Chinese|Peranakan]] version, commonly known as gerang asam ikan, is distinguished by its deeper use of root spices compared to the [[Malay cuisine|Malay preparations]]. It typically features fresh whole fish simmered with tamarind, chillies and herbs like daun kesum. Some recipes may include bunga kantan ([[Etlingera elatior|torch ginger]]), though this is sometimes avoided by traditional cooks who prefer to retain the dish's original herbal balance.<ref name="Gerang Asam Ikan">{{Cite web|title=Gerang Asam Ikan|url=https://babanyonyaperanakans.org/2019/03/02/gerang-asam-ikan/|access-date=5 June 2025}}</ref>

In [[Johor]], regional variations also emerge. In the southern part of the state, ''asam pedas'' is prepared with a thicker, more robust gravy, often enhanced with [[black pepper]] and occasionally pickled [[Mustard seed|mustard leaves]] (sawi masin) to intensify its sourness. Conversely, northern Johor localities such as [[Tangkak]], [[Muar (town)|Muar]], [[Batu Pahat District|Batu Pahat]] and [[Kluang]] favour a thinner consistency and typically exclude black pepper.<ref name="Deconstructing Malay Delicacies"/> A common adaptation known as ''asam pedas ayam'' replaces fish with [[chicken]], offering a variation on the traditional base.

Within the [[Bugis-Malay|Melayu-Bugis]] community of Johor, ''asam pedas'' is also called ''nasu metti''. It is traditionally served alongside [[rice cake]]s such as ''[[burasa]]k'' and ''lepat lui'', especially during festive occasions like [[Eid al-Fitr|Eid]], reflecting the cultural continuity of Bugis-Malay traditions in the region.<ref name="Makanan Tradisi Orang Johor">{{Cite web|title=Makanan Tradisi Orang Johor|language=Malay|url=https://downtownjb.my/en/article_details/41/makanan-tradisi-orang-johor|access-date=3 June 2025}}</ref><ref name="Budaya Masyarakat Bugis dalam Aspek Perkahwinan, Komunikasi dan Makanan Warisan">{{Cite web|title=Budaya Masyarakat Bugis dalam Aspek Perkahwinan, Komunikasi dan Makanan Warisan|language=Malay|url=http://web.usm.my/km/earlyView_May2021/22_KM-OA-08-19-0094.R2.pdf|access-date=3 June 2025}}</ref>

In [[Kedah]], the dish exhibits strong [[Thai cuisine|Thai culinary influences]] and is often prepared with freshwater fish. Sourness is derived from a variety of agents including tamarind juice, ''asam keping'' (dried slices of [[Garcinia atroviridis]]), or lime juice. The spice blend commonly features cumin seeds, contributing to the dish's distinctive aromatic profile.<ref name="Deconstructing Malay Delicacies"/>

====Sumatra====
[[File:Stamp of Indonesia - 2010 - Colnect 248253 - Asam Padeh Baung.jpeg|thumb|left|2010 Indonesian postage stamp featuring ''Asam Padeh [[Hemibagrus nemurus|Baung]]'', [[Riau]]]]
A regional variation in [[Riau]], known as ''asam pedas ikan baung'', uses baung fish ([[Hemibagrus nemurus]]), which is marinated with ''asam kandis'' or tamarind to reduce its odour and impart a distinctive sourness to the broth.<ref name="Asam Pedas Ikan Baung">{{Cite web|title=Asam Pedas Ikan Baung|language=Indonesian|url=https://smansabangko.sch.id/artikel-3/asam-pedas-ikan-baung|access-date=3 June 2025}}</ref> In the [[Riau Archipelago]], particularly in [[Lingga Regency|Lingga]], ''asam pedas'' is traditionally served with ''lempeng sagu'', a flat [[sago|sago cake]] made by roasting sago flour with [[Coconut|grated coconut]] and seasoning. This accompaniment, which dates back to the [[Riau-Lingga Sultanate]] period, is commonly eaten for breakfast or during communal gatherings.<ref>{{Cite magazine|url=https://biblioasia.nlb.gov.sg/vol-17/issue-4/jan-mar-2022/|title=Mother Island: Finding Singapore's Past in Pulau Lingga|author=Faris Joraimi|date=Apr–Jun 2021|magazine=BiblioAsia|volume=17|issue=4|pages=30–35|publisher=National Library Board, Singapore}}</ref>

Among the [[Minangkabau people]] of [[West Sumatra]], a related dish called ''asam padeh daging'' substitutes fish with [[beef]] as the primary protein. The dish is known for its sour and spicy broth, commonly flavoured with ''asam kandis'' (''[[Garcinia xanthochymus]]''). While beef remains the conventional ingredient, contemporary variations may incorporate fish or chicken. Asam padeh daging is a staple in [[nasi padang|Padang restaurants]] and frequently served at ceremonial events.<ref name="Asem Padeh Daging, Sajian Daging Asam Pedas Khas Minang">{{Cite web |title=Asem Padeh Daging, Sajian Daging Asam Pedas Khas Minang|url=https://indonesiakaya.com/pustaka-indonesia/asem-pandeh-daging-sajian-daging-asam-pedas-khas-minang/|language=Indonesian|via=Indonesia Kaya}}</ref>

In [[Aceh]], a similar sour and spicy dish known as ''asam keueng'', also referred to as ''asam pedas Aceh'', represents a regional adaptation of the broader ''asam pedas'' tradition. Its distinctive sourness is derived from ''asam sunti'', a preserved form of sun-dried and salted ''belimbing wuluh'' ([[Averrhoa bilimbi|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.<ref name="5 Kuliner Khas Aceh">{{Cite web|title=5 Kuliner Khas Aceh|url=https://www.acehinfo.id/5-kuliner-khas-aceh/|language=Indonesian|access-date=5 June 2025}}</ref>

==Local variations==
<gallery mode="packed">
File:Ikan Asam Pedas Mempawah.jpg|''Asam pedas ikan'' in [[Mempawah Regency|Mempawah]], [[West Kalimantan]], Indonesia
File:Ayam Asam Pedas.jpg|''Asam pedas ayam'', a regional variation from [[Johor]], Malaysia, substituting [[chicken]] for fish
File:Sop Ikan Asam Pedas Batam.jpg|''Asam pedas ikan'' featuring [[Lutjanidae|snapper fish]], prepared and served in [[Batam]], part of the [[Riau Islands]], Indonesia
File:ASAM PEDAS TETEL.jpg|''Asam pedas tetel'' ([[Cut of beef|beef cut]]), a version of the dish from [[Malacca]], Malaysia
</gallery>

==See also==
{{Portal|Food|Indonesia|Malaysia|Singapore}}
* [[Gulai]]
* [[Kaeng som]]
* [[Pindang]]
* [[Fish stew]]
* [[List of fish dishes]]
* [[List of stews]]

== References ==
{{reflist|2}}
{{Commons category|Asam pedas}}

{{Bruneian cuisine}}
{{Indonesian cuisine}}
{{Malaysian cuisine}}
{{Singaporean cuisine}}

[[Category:Padang cuisine]]
[[Category:Malay cuisine]]
[[Category:Indonesian cuisine]]
[[Category:Indonesian stews]]
[[Category:Singaporean seafood dishes]]
[[Category:Fish stews]]
[[Category:Fish and seafood head dishes]]
[[Category:Singaporean fish dishes]]

Asam pedas - Revision history

NXHLillian at 02:06, 18 May 2026