 Ambu-ambu asam padeh, a Padang-style asam pedas ikan tongkol
(mackerel tuna) | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia, Malaysia[1][2][3] |
| Region or state | Sumatra, Malay Peninsula |
| Associated cuisine | Indonesia, Malaysia[4] and Singapore |
| Serving temperature | Hot or room temperature |
| Main ingredients | Fish cooked in sour and hot sauce |
Asam pedas (Jawi: اسم ڤدس; Minangkabau: asam padeh; "sour and spicy") is a Maritime Southeast Asian sour and spicy fish stew dish.[5] Asam pedas is believed to come from Minangkabau cuisine of West Sumatra, Indonesia and has spread throughout to the islands of Sumatra, Borneo and the Malay Peninsula.[6]
- ^ Boi, Lee Geok (15 September 2017). Asian Seafood. Marshall Cavendish International Asia Pte Ltd. ISBN 978-981-4794-08-4.
- ^ "Ikan Asam Pedas Pontianak, Jenis menu masakan masyarakat Melayu". idntimes.com (in Indonesian). 2 November 2020. Retrieved 22 September 2020.
- ^ Arman, Dedi (26 May 2019). "Pedasnya Ikan Asam Pedas Melayu". kebudayaan.kemdikbud.go.id (in Indonesian). Retrieved 22 September 2020.
- ^ "3 Most Popular Western Malaysian Seafood Dishes".
- ^ Donny Syofyan (24 November 2013). "By the way ... I just can't live without Padang food". The Jakarta Post.
- ^ "Serba-serbi RM Padang: Dari Rendang sampai Rahasia Saji". Kompas.com (in Indonesian). 2020-12-28. Retrieved 2021-01-07.