Asam pedas

Asam pedas (Malay for "sour spicy"; Malay pronunciation: [ˌasam pəˈdas]) is a traditional sour and spicy gulai commonly found in Southeast Asia, particularly in Malaysia, Indonesia and Singapore. The dish is typically associated with Malay, Minangkabau, Acehnese and Peranakan cuisines, and is prepared using various types of seafood or freshwater fish.

The broth is made with a combination of chillies and spices, with the sour element derived from ingredients such as tamarind, asam keping (dried Garcinia slices) or lime juice, depending on regional variations. Regional names for the dish include asam podeh (Minangkabau), asam keueung (Acehnese) and gerang asam (Baba Malay or Peranakan).

The development of asam pedas is commonly associated with several regions of maritime Southeast Asia, notably the historic trading port of Malacca in the Malay Peninsula and the Minangkabau heartlands of West Sumatra. These areas contributed to the evolution of the dish through long-standing cultural exchanges and regional trade networks. 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. The variations in ingredients, preparation techniques and flavour profiles across these areas reflect the diverse cultural and geographical contexts that have shaped its development.