Cara Masak Asam Padeh: Memasak Ikan Khas Sumatera Barat

>Hello Sohib EditorOnline, have you ever tried one of the signature dishes from West Sumatra? Asam padeh is a savory and spicy sour fish soup that is widely popular in the province. In this article, we will guide you on how to prepare and cook asam padeh from scratch, so let’s get started!

What is Asam Padeh?

Asam padeh is a traditional dish from West Sumatra that is made from fresh fish cooked in a sour and spicy broth. The word “asam” means sour and “padeh” means spicy in Minangkabau, the local dialect. The dish is known for its rich flavor and aroma, which comes from the use of a unique blend of herbs and spices.

History of Asam Padeh

Asam padeh has been a staple food in West Sumatra for generations. The dish is believed to have originated from the Minangkabau people, who are known for their love of spicy food. It is said that asam padeh was originally created as a way to preserve fish for longer periods, by cooking it in a sour and spicy broth.

Over the years, asam padeh has become a popular dish among Indonesians and people around the world, with many variations and adaptations to suit different tastes.

Ingredients for Asam Padeh

The key ingredients for asam padeh are fresh fish, tamarind, and a blend of spices. Here are the ingredients you will need:

Ingredients	Amount
Fresh fish (Mackerel, Tuna, or Snapper)	500 grams
Tamarind paste	2 tablespoons
Galangal	2 cm
Lemongrass	2 stalks
Kaffir lime leaves	3 leaves
Red chili peppers	5 pieces
Shallots	3 pieces
Garlic	2 cloves
Tomatoes	2 pieces
Salt and sugar	To taste
Water	1 liter
Oil	2 tablespoons

Choosing the Fish

The best type of fish for asam padeh is a firm, white-fleshed fish such as mackerel, tuna, or snapper. It is important to use fresh fish to ensure the best flavor and texture. If you are buying whole fish, make sure to clean and gut them before cooking.

How to Cook Asam Padeh

Step 1: Prepare the Spices

First, prepare the ingredients for the spice paste. Peel and chop the shallots and garlic. Remove the seeds from the red chili peppers and chop them finely. Slice the galangal and lemongrass thinly. Cut the tomatoes into small pieces. Put all the ingredients into a blender or food processor and blend until smooth.

Step 2: Cook the Spice Paste

Heat the oil in a pot over medium heat. Add the spice paste and stir-fry until fragrant, for about 3 minutes. Add the tamarind paste, kaffir lime leaves, and water. Bring to a boil.

Step 3: Add the Fish

Once the broth has come to a boil, add the fish to the pot. Reduce the heat to low and let it simmer for 10-15 minutes, or until the fish is cooked through. Skim off any foam or impurities that rise to the surface of the broth.

Step 4: Season the Soup

Season the soup with salt and sugar to taste. Adjust the seasoning as needed. Let the soup simmer for another 5 minutes to allow the flavors to meld together.

How to Serve Asam Padeh

Asam padeh is best served hot with steamed rice. Garnish with fresh cilantro leaves and sliced red chili peppers for an extra kick of flavor and color. Enjoy!

FAQs

What are some variations of asam padeh?

There are many variations of asam padeh, depending on the region and personal preference. Some people like to add vegetables such as eggplant or okra to the soup, while others prefer to use different types of fish or seafood. Some recipes call for coconut milk to be added to the broth for a richer flavor.

Can I use pre-made tamarind paste?

Yes, you can use pre-made tamarind paste instead of making it from scratch. Just make sure to check the label for any added preservatives or sugar.

Can I make asam padeh in advance?

Yes, you can make asam padeh in advance and store it in the refrigerator for up to 3 days. Reheat the soup on the stove or in the microwave before serving.

Is asam padeh spicy?

Yes, asam padeh is a spicy dish. However, you can adjust the spiciness level by reducing the amount of red chili peppers used in the recipe.

Can I freeze leftover asam padeh?

Yes, you can freeze leftover asam padeh in an airtight container for up to 3 months. To reheat, thaw in the refrigerator and then heat on the stove or in the microwave.

Conclusion

Cooking asam padeh may seem daunting at first, but with the right ingredients and techniques, anyone can make this classic dish from West Sumatra. We hope this article has been helpful in guiding you through the process of preparing and cooking asam padeh. Try it out for yourself and share with your friends and family!

Cara Masak Asam Padeh: Memasak Ikan Khas Sumatera Barat