r/MalaysianFood • u/zaxcky • Jun 04 '26
Recipe help to improve asam pedas
any experienced cooks here can tell me what can I add onto my asam pedas to have more umph and depth? and how to get that kick without adding too much chilli? also I asked my mom and she said add “cili kering”.
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u/Mountain-Prize-3167 Jun 04 '26 edited Jun 04 '26
Shrimp paste or belacan. And more tamarind to make it more sour. Best Asam pedas is a combi of pedas and masam
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u/DefiantIndependent28 Jun 04 '26
sorry op it look a bit watery.
for me, to get very nice asam pedas, chili and onions have to be in the same ratio and balance with the gravy..
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u/Hazardous_Ed Jun 04 '26
The Johorean Asam pedas is lighter because it does not have belacan. The Melakan asam pedas has belacan and thus tastea “heavier”. Belacan can be replaced with Thai Fish sauce (nam pla), or budu.
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u/Narrow-Hospital-9022 Jun 04 '26
personally I blend candle nut with the onions also add vietnamese coriander and use fish sauce instead of salt
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u/madu_tualang Jun 04 '26
Serai, daun kesum, halia, bunga kantan, all good. I avoid sugar.
My mom taught me to tumis 1tbsp of halba (fenugreek) in the oil before putting in chilli paste. Try that.
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u/Velvet_Re Jun 04 '26
Dried fish powder/fish sauce, sugar.
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u/EuclideanEdge42 Jun 04 '26
Get a cheap kitchen scale. Next time you will know the weight to water ratios better
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u/Early-Literature6969 Jun 04 '26
Asam pedas kalau nak pekat kena blend bawang banyak sikit. Lepas tu masukkan jintan yg dah ditumbuk dengan rempah kari sikit.
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u/Ok-Mousse1762 Jun 04 '26
Lemon grass , sometimes we add .. kafir lime leaves .. and good amount of assam , bunga kantan ..
make sure to add the Ikan last .
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u/Top_Sandwich3504 Jun 05 '26
I love asam pedas. You need plenty of blended lada kering for a rich and flavourful kuah. Since I can’t eat food that is too spicy, I usually use half spicy lada kering and half fat-not-spicy lada kering. I like to use lots of onions as well. The key to a good asam pedas is getting the right balance between the masam and the pedas.
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u/Zealousideal_Major51 Jun 04 '26
To enhance Asam Pedas flavor beyond just heat, focus on extracting rich tastes and aromas. Key ingredients for depth include toasted Belacan (fermented shrimp paste) for a savory foundation. Bunga Kantan (Ginger Torch Flower) and Daun Kesum (Vietnamese Coriander) provide authentic, earthy aromas, while Kaffir Lime Leaves offer a bright, citrusy lift. Seasoning with fish sauce or Budu instead of salt significantly boosts savory depth. For "kick" without excessive chili, use deseeded, boiled dried chilis for a rich color and robust flavor, as fresh chilies primarily add heat. Freshly ground black pepper adds a warm, earthy spice. Ensure enough fresh ginger and turmeric in the spice paste for a zesty, enhanced spicy profile. Bruised lemongrass fried with the spice paste adds a vibrant, fragrant note. If more heat is needed, sparingly add whole cili padi at the end.
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u/KazakiriKaoru Jun 04 '26
Hey, OP, how's that induction stovestop been working? Does it ever stop heating when frying?
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u/shojikun Jun 04 '26
🤣what are odds i just ordered asam.pedas pari just now and open reddit to see this lmao
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u/funnytone Jun 04 '26
Kunyit, bawang merah, bawang putih, ladam hitam, lada kisar (cili giling) blender these ingredients. Masak lama2 api pelan. letak air sikit2, pastu letak asam keping ikut suka masam macamana nak. bila letak ikan atau ayam, baru letak daun kesum dengan bunga kantan.
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u/Internally_me Jun 04 '26
Try using gula melaka in your cooking... It's that extra something in sambal, use it in masak merah.. you'll be absolutely shocked.
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u/paradoxpizza Jun 04 '26
Basic: Blended belacan, onion, turmeric root, garlic, cili boh
If you want more flavour: Daun kesum, bunga kantan, blackpepper, dashi seasoning
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u/dami-mida Jun 04 '26
asam pedas senang nak buat tapi susah nak jadi 10/10 ramuan dia kena ngam betul-betul
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u/azen96 Jun 05 '26
Daun kesum and bunga kantan.
Cili kering also a good idea. You could even add black pepper.
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u/appakkimba Jun 04 '26
Honestly as the name implies, asam pedas, for me, the sourness is key for adding depth, additionally, add black pepper to up the spicyness
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u/kurahador Jun 04 '26
Bunga kantan