Asam Padeh
In this recipe
About this recipe
Asam Padeh is a Minangkabau sour-spicy braise without coconut milk—bright, hot, and clean, usually with fish or sometimes meat.
Because there is no coconut richness, the balance of chili, turmeric, and souring agent must be tasted carefully as you go.
It is lighter than gulai and excellent when you want big flavor without a heavy gravy.
Prep & cook time
- Prep15 minutes
- Cook25 minutes
- Total40 minutes
- Servings4 servings
- LevelMedium
Tools you need
- Pot
- Blender
- Ladle
Ingredients
- 700–800 g fish steaks or beef chunks
- 10–15 red chilies
- 6 shallots
- 4 cloves garlic
- 3 cm turmeric
- 2 turmeric leaves
- 2 stalks lemongrass, bruised
- 2 tablespoons tamarind water or asam kandis to taste
- 1 1/2 teaspoons salt
- 500–700 ml water
- 2 tablespoons oil (if sautéing the paste)
Directions
- Blend chilies, shallots, garlic, and turmeric into a paste.
- Sauté the paste with lemongrass and turmeric leaves until fragrant, or simmer it directly in water for a lighter style.
- Add water, souring agent, and salt. Bring to a simmer and taste for heat–sour–salt balance.
- Add fish or meat. Cook until done and the broth tastes bold, 10–20 minutes depending on the protein.
- Adjust seasoning once more if needed.
- Serve hot with plenty of warm rice.
Kitchen tips
- Add sourness gradually—you can always add more.
- For fish, shorter cooking keeps the flesh moist.
- Asam padeh tastes sharper the next day as flavors settle.
- Pair with cucumber to cool the spice.
Serve with
- Warm rice
- Cucumber
- Boiled cassava leaves
- Sambal lado
How to store
Keeps 2–3 days refrigerated. Reheat to a full simmer before serving.
Common mistakes
- Making it only spicy without enough sour and salt.
- Overcooking fish in the acidic broth.
- Using too little liquid so it fries rather than braises.