Asam pedas is originally a Minangkabau and Malay sour and spicy stew dish. It is popular in Johor. It is basically a stew cooked with tamarind (asam) juice, chili paste, spices and herbs like laksa leaf, galangal root, torch ginger flower.
The cooking process initially involves soaking the pulp of the tamarind fruit until it is soft and then the juice is squeezed out to cook the stew. However, as time goes, asam paste is used to substitute the whole process for convenience. Vegetables such as brinjals, okra and tomatoes are also added in the stew.
Normally, fish is used as the main ingredient. However, some Johorean also cooked the Asam Pedas with fish eggs, beef and chicken. This red looking stew is known for its bold flavor and usually paired to be eaten with a plate of steaming white rice. The sour and spicy notes gives the stew an interesting taste.
Image source: Asnie Nazzurriddin FB