How to Make Asam Padeh

 How to Make Asam Padeh

Asam Padeh

Asam Padeh is a spicy and tangy Indonesian and Malaysian dish, particularly popular in Minangkabau cuisine from West Sumatra. It typically features fish as the main ingredient but can also use other proteins. Here's a recipe for Asam Padeh:

Ingredients

For the Fish:

• 500 grams of fresh fish (mackerel, snapper, or tuna work well)
• 1 tablespoon lime juice (for cleaning the fish)
• 1 teaspoon salt

For the Spice Paste:

• 5-6 red chilies (adjust to your spice preference)
• 5 shallots
• 3 cloves of garlic
• 2 cm ginger
• 2 cm turmeric or 1 teaspoon ground turmeric
• 3 candlenuts (or substitute with macadamia nuts)

For the Broth:

• 1 stalk lemongrass, bruised
• 3 kaffir lime leaves
• 2 turmeric leaves (optional, enhances aroma)
• 2 cm galangal, bruised
• 5 tamarind pods (or 1-2 tablespoons tamarind paste)
• 1 tomato, quartered
• 750 ml water
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon sugar (optional, to balance flavors)

Also read:

https://nabila-recipes.blogspot.com/2024/12/how-to-make-ice-milk-tea.html 

Instructions

1. Prepare the Fish

• Clean the fish thoroughly, then marinate it with lime juice and salt. Let it sit for 10 minutes, then rinse and set aside.

2. Make the Spice Paste

• Blend or grind the chilies, shallots, garlic, ginger, turmeric, and candlenuts into a smooth paste.

3. Cook the Broth

• Heat a pot or wok, then sauté the spice paste over medium heat until fragrant.
• Add the lemongrass, kaffir lime leaves, turmeric leaves (if using), and galangal. Stir well.
• Pour in water and bring it to a boil.

4. Add the Fish and Seasoning

• Once the broth is boiling, add the fish and tamarind pods or paste. Reduce the heat to medium-low.
• Add the tomato, salt, and sugar. Let the fish cook for 10-15 minutes, or until tender and fully cooked. Do not over-stir to avoid breaking the fish.

5. Taste and Adjust

• Taste the broth and adjust the seasoning (salt, tamarind, or sugar) as needed.

6. Serve

• Serve hot with steamed white rice and a side of sambal or vegetables.

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