The Asam Pedas above look simple but it is not that simple to get a perfect one done. It is one of the Malay dishes that everyone knows and likes to enjoy with steamy white rice, anytime. This traditional cuisine of the Malay had its humble beginning in the kitchen of Kampong folks. It is one of the dishes that are often prepared for dinner or lunch. It is not spicy since it does not contain any spices. It main ingredients are of local herbs other than onion, chilly and ginger. The [Kuah] gravy is of plain water with juice of Tamarind which gives it that sour taste. It is the right pinch of this and that which includes salt and sugar in traditional Malay way of cooking that creates its distinct flavor. It is call Asam as in Sour and Pedas as in Chilly hot. With its traditional ingredients it has a special taste of its own and no other dish could be as equal even with that famous Thai Tom yam. Fish is often use in Asam Pedas but at time especially in Malacca, beef or chicken is use too but fish is still the preferred meat to use in a good Asam Pedas. I love it when Ikan Tenggiri or Mackerel is use especially the Head and the Tail parts of the fish as well the Roe. Vegetable especially the Lady Figure or Bendi or Okra is thrown in to add flavor and taste. My spouse Asmah has perfected it for the family taste and it is finger liking good folks.
Have a nice day.