Asam Padeh Tenggiri

When I searched some recipes, I came across a blog that really stole my attention. It is not a foodie blog, but it contains trips and trick in food photography. She wrote about lighting and a beautiful photograph of cendol (an Indonesian traditional dessert) had caught my eyes. I left a comment then the conversation began. Then after some time, I know that she has a food blog too. Her blog design is very simple, but the recipes inside will make you stay for long and hungry at the same time since it's accompanied by beautiful food photos.

I asked her to be a guest writer in my blog, and without hesitant she directly said yes. She cooked Asam Padeh Tenggiri for the first time especially for me. I'm flattered since I am West Sumatran descendant and this meal is originally from my home village.

Without further bla bla, let me welcome you to share this delicious recipe to my dearest readers. Thank you, Tika.


"I knew Sefa through her works on food photography long time before I started food blogging. So, when Sefa asked me to do a guest post on her blog, I said "YES" immediately without thinking any further. It was an honor to be invited :) She let me choose any recipe I like as long as it's Indonesian food. Okay, Sefa you got it !

I'm not originally come from West Sumatra, but my family is a big fan of Padangese foods. Hot and spicy. My mum loves to make Rendang and Padeh as side dishes in her home. So, mum was the one who introduced me to Padeh for the first time ! :D And Sefa made me cooked Asam Padeh in my own kitchen !! LOL. My first Asam Padeh goes to you, Sefa...

Asam padeh or sour and spicy (in English) is a traditional stew dish from West Sumatra. Beef or fishes as the main ingredients were cooked in asam kandis with chili and many other spices. The chilies give the spicy taste and for the sour comes from asam kandis making a hot full flavored taste to the food. Rich in flavors and aroma. Want to give yourself a try ?

Asam Padeh Tenggiri

Ingredients :
- 1 kg Spanish mackerel, clean the fish then cut into serving size pieces
- 1 tomato, cut in 4 equal part
- 1 turmeric leaf
- 5 kaffir lime leaves, teared
- 1 salam leaf
- 1 lemongrass, take only the white part and bruised
- 4 asam kandis
- 1 liter water
- 1 tbsp salt
- 1 tbsp sugar

Spice paste: (you can use mortar - pestle or food processor)
- 250 gr chilies (depends on how spicy you like)
- 8 shallots
- 5 cloves garlic
- 3 cm ginger
- 3 cm galangal
- 1 cm turmeric

How to :
1. Heat a skillet over medium heat, add spice paste and water then stir until fragrant. Add turmeric leaf, kaffir lime leaves, salam leaf and lemongrass. Wait to boil.
2. Add asam kandis, salt, sugar and tomato. Stir evenly. Taste to correction. Finally add fish. Wait for few minutes for fish to cook.
3. Remove from the heat. Serve

Bahasa Indonesia

Bahan :
- 1 kg ikan tenggiri, bersihkan lalu potong-potong
- 1 buah tomat, iris besar
- 1 lembar daun kunyit
- 5 lembar daun jeruk, buang tulangnya
- 1 lembar daun salam
- 1 batang serai, memarkan
- 4 buah asam kandis
- 1 lt air
- 1 sdm garam
- 1 sdt gula pasir

Bumbu halus :
- 250 gr cabai merah keriting
- 8 butir bawang merah
- 5 siung bawang putih
- 3 cm jahe
- 3 cm lengkoas
- 1 cm kunyit

Cara :
1. Rebus bumbu halus sampai harum. Masukkan daun kunyit, daun jeruk, daun salam dan serai. Rebus sampai mendidih.
2. Tambahkan asam kandis, garam, gula dan tomat. Koreksi rasanya. Masukkan ikan. Aduk rata. Masak di atas api kecil sampai matang.
3. Sajikan.


Tika Hapsari Nilmada is the owner and author of Cemplang Cemplung.

Starting food blogging in January 2010, she has improved a lot in food photography and has done a very good job in managing her blog. She won her first DMBLGIT badge on her tenth month blogging and got the second one on the last two months.

At present she is hosting and judging for DMBLGIT July 2011.



About Me

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A West Sumatran's descendant, born and raised in Jakarta. Now living in Northern Germany. A full time dreamer.

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