Thursday, July 26, 2012

Asam Pedas - a Malaysian Delight...


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.

6 comments:

Temuk said...

Everything inside that bowl is A1, Pak Idrus! Have you tried using "imported mackerel" for your asam pedas? Of course, tenggiri and kembung are equally good. The way I take my asam pedas is, yes, nasi panas must be there to accompany it. It's not the other way round! You know what I mean? Have a nice day.

Aziela said...

Truely agreed Pak Idrus. It takes years for me to learn how to cook Asam Pedas. Though my mother in las is a Chinese Peranakan and cook perfect asam pedas, the skills has yet achieved by me. Still a longgg way to go before I could master the art or balancing the multiple tastes of assam pedas.

Phillip Ooi said...

aisehman, sure makes me hungry, and I just had dinner not long ago. Long time since I last tasted bes punya assam pedas. bila nak ajak makan bersama? heheheheI

Pak Idrus said...

Temuk, thanks for the visit and sharing your thoughts on the subject of this posting. Terima Kasih for giving A1 on the presentation.

Yes agreed that the Nasi must be steamy hot. The cold Asam Pedas still go well with that steamy hot rice.

I have tried with other fish like the Blue Fish which one could only get in the temperate zone but to me Tenggiri is still the best.

Have a nice day.

Pak Idrus said...

Aziela, thanks for the visit and sharing your thoughts on the subject of this posting.

Well one must try to improve one cooking and it is only with experiences that one could get it done perfect. Another ingredient why mom cooking always taste better is that she always cook with love. So the next time you cook sprinkle it with love and believe me the food would taste as good.

As for that Asam Pedas in the image above, it was done by our eldest granddaughter under Nenek supervision and she got it done perfect.

Have a nice day.

Pak Idrus said...

Phillip Ooi, thanks for the visit and the good words on the subject of this posting, the Asam Pedas.

I am glad that you like Asam Pedas and if circumstance permit we would surly invite you to join in for an Asam Pedas lunch or dinner.

Have a nice day.