Asam Pedas is one of those dishes that instantly warms the soul. This sour and spicy mutton stew is a beloved favorite across Southeast Asia, especially in Malaysia, Indonesia, and Singapore. The name Asam Pedas literally means “sour and spicy” in Malay, perfectly capturing the bold, tangy flavors in every bite.
Traditionally, it’s made with fish, tamarind juice, chilies, fragrant herbs, and vegetables, simmered together to create a rich, flavorful gravy. Most often, it’s cooked with fish like stingray or snapper, and served with hot white rice and a side of Sambal Belacan for that extra kick.
If you do not eat fish, then this Mutton Asam Pedas would make a good alternative. You could also switch things up with Chicken Asam Pedas too! They are popular in Malacca and every bit as mouthwatering as the original Fish Asam Pedas.
Preparing the Ingredients:
Spices – Since mutton tends to have a stronger aroma, adding a few fragrant spices is key to balancing the flavors. For this recipe, we use a lovely mix of cinnamon, cloves, star anise, and cardamoms. Simple ingredients that bring so much warmth and depth to the dish.
The Blended Paste – Start by peeling your onions, garlic, and ginger, then give them a rough chop. Pop everything into a blender with just a splash of water and blend until smooth. Want to speed things up? You can use a mini chopper instead and skip the water. The paste won’t be as silky, but it’ll cook much faster, which is a total win on busy days!
Dried Chilli Paste – I always keep a container of dried chilli paste in the fridge. It’s such a time-saver! Whenever I need some heat, I just scoop in a few spoonfuls. If you don’t have any prepped, no worries! Just blend 20–25 dried red chillies along with your paste ingredients. Or, if you’re curious, you can learn how to make your own dried chilli paste here.
Turmeric – For ease, I usually reach for turmeric powder, but if you have fresh turmeric, even better! Just blend it right in with your paste ingredients for a richer flavor and gorgeous color.
Dried Shrimp Paste – Another staple in my kitchen is shrimp paste. I like to buy it in blocks and dry-roast it in a pan before storing. It brings out such a deep, umami aroma. Want to learn how to prepare it? [Here’s how to toast dried shrimp paste].
Lemongrass – Don’t skip this! Use the whole stalk, but make sure to peel off the outer two layers first. Then, give it a good bruise with the back of a knife to release all that lovely aroma. I like to add it before any liquid goes in, so the flavor really infuses into the paste as it cooks. It makes a world of difference!
Tamarind Paste – When it comes to tamarind, I personally love using the block-style paste. It’s a bit more traditional and has such a rich, tangy depth. To use it, just soak a small chunk in warm water and gently squeeze it with your fingers to extract all that lovely juice. There are quite a few different types of tamarind paste out there, so if you’re curious or wondering which one to choose, [you can read more about them here].
Torch Ginger Flower (Bunga Kantan) – This beautiful bud adds a unique gingery, citrusy flavor that’s truly special in Asam Pedas. It also helps neutralize any fishy smell, making the dish more balanced and pleasant. Plus, it’s packed with goodness. Think anti-bacterial and anti-inflammatory benefits. That said, it’s completely optional, so don’t worry if you can’t find it. To use it, you will need to cut it in half, lengthwise. Then give it a little bruise.
Laksa Leaves – I’ll admit it, I have a soft spot for laksa leaves! I usually toss in a little extra because they add such a fragrant, herby aroma that’s both delicious and comforting. And unlike some herbs, these are lovely to eat too, not just for flavor!
Now that you’ve got all your ingredients prepped, let’s get cooking!
Description
I usually reach for my trusty WMF pressure cooker when making this dish. It’s a total time-saver and gets the mutton perfectly tender without the long wait. If you have an Instant Pot, that works just as well too!
I know this dish might seem a little intimidating at first, but don’t worry, once you’ve tried it, you’ll see just how simple and doable it really is. With a little practice, it’ll become one of those go-to recipes you can whip up with confidence.
Ingredients
Paste ingredients (blend smooth):
Dry Spices:
Other ingredients:
After Pressure Cooking:
Instructions
-
Start by heating a little oil in your pot over medium heat. Add in the blended spice paste, dried chili paste, and dry spices. Stir gently and patiently until the oil begins to separate from the paste.
-
Next, sprinkle in the turmeric powder, then add the toasted dried shrimp paste and fragrant lemongrass. Give everything a good stir for about a minute to let the aromas bloom.
-
Gently place the mutton into the pot and cook it for just a minute or so, then pour in the tamarind water. Give it all a good mix, close the lid, bring it to pressure, and then reduce the heat to low. Let it cook under pressure for about 20 minutes until the mutton is nice and tender.
-
Gently place the fish into the gravy and try not to stir too much. We want those tender pieces to stay whole and beautiful.
-
Once it’s done cooking, turn off the heat and let the pressure release naturally (no need to rush this part!). When it's safe to open the lid, turn the heat back on and add in the torch ginger flower and laksa leaves. Let everything simmer gently to release those beautiful herbal aromas. Now’s also the perfect time to season the gravy with a bit of salt and a touch of sugar to taste.
Tip: If you prefer a little more tang, feel free to add a slice of dried tamarind. -
Finally, add in the fresh okra and juicy tomatoes. Let the okra soften and soak up all that flavor. Once everything is perfectly cooked, turn off the heat and let the dish rest for at least 10 minutes before serving. This little pause allows the flavors to settle and deepen. Totally worth the wait!
Note
How Do You Like Your Gravy?
This one’s totally up to you! Some of us love our Asam Pedas with a rich, thick gravy that clings beautifully to the fish, while others prefer it a little more light and soupy. There’s no right or wrong here. Just adjust the amount of water to match your personal taste (and maybe your mood!).
Turn Up the Heat!
Love it spicy? Go ahead and add more dried red chilli paste! Not only will it give your Asam Pedas that satisfying kick, but it also deepens the beautiful red color of the gravy. Just a little tweak makes a big difference!
