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Asam pedas (Jawi: اسم ڤدس ; Minangkabau: asam padeh; "sour and spicy") is a Maritime Southeast Asian sour and spicy fish stew dish. [5] Asam pedas is believed to come from Minangkabau cuisine of West Sumatra , Indonesia and has spread throughout to the islands of Sumatra , Borneo and the Malay Peninsula .
People would complement the dish with sides and condiments commonly found in nasi lemak e.g. sambal, ayam goreng, dried anchovies, cucumber slices and hard boiled egg. It is commonly eaten during breakfast and lunch, or both.
In Malaysia, asam pedas, a popular Malay sour fish soup is sometimes called gulai tumis. In the states of Perak and Pahang, gulai tempoyak, a local specialty is commonly served as a daily meal and a meal for festive celebrations such as Hari Raya and wedding ceremonies. [7] Negeri Sembilan is well known nationwide for its spicy dishes.
Different sambal recipes are served as hot and spicy condiments for dishes, [5] such as lalab (raw vegetables), ikan bakar (grilled fish), ikan goreng (fried fish), ayam goreng (fried chicken), ayam penyet (smashed chicken), iga penyet (ribs), and various soto soups.
The difference is ayam penyet is a traditional Javanese ayam goreng half-cooked in bumbu kuning (yellow spice paste) and then deep fried in hot palm oil. Ayam geprek however, is more akin to western-style (American) fried chicken, which is crispy fried chicken coated with batter, or known in Indonesia as ayam goreng tepung (battered fried ...
Nasi dagang (Jawi: ناسي داڬڠ , lit. ' trader's rice ') is a Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots.
Rendang ayam: chicken rendang. Rendang ayam goreng: fried chicken rendang. [101] The popularity of this rendang skyrocketed mainly due to the "rendangate" controversy in 2018. [102] [103] Rendang daging or Rendang Rembau: dark, woody coloured meat rendang. Traditionally made using water buffalo meat. These days, beef is commonly used instead.
Ayam kecap [2] or ayam masak kicap is an Indonesian Javanese chicken dish poached or simmered in sweet soy sauce (kecap manis) commonly found in Indonesia, [3] and Malaysia [4] History and origin [ edit ]