Asam Pedas is one of those dishes that instantly warms the soul. This sour and spicy chicken 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. The Malaccan Asam Pedas is pretty much similar to any other variations. The only difference is that, coconut paste and fenugreek are added to the dish.
If you do not eat fish, then this Chicken Asam Pedas would make a good alternative. You could also switch things up with Mutton Asam Pedas too! They are popular in Malacca and every bit as mouthwatering as the original Fish Asam Pedas.
I personally make Asam Pedas about twice a month. It is a staple in our home. My husband always looks forward to it, and honestly, it never gets old. It may be a little too spicy for my younger kids to enjoy, but I have occasionally seen them sneaking a taste or two. So that’s a start!
Preparing the Ingredients:
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 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!
Coconut paste (kerisik) – No coconut paste? No worries! You can absolutely skip it and still end up with a delicious Chicken Asam Pedas that hits all the right notes. Honestly, I don’t always have coconut paste on hand either. It’s not something I use all the time. But when I do have it, I love the magic it brings. Made from ground coconut flesh, this little gem adds a lovely creamy texture and a deep, rich flavor that really elevates the dish. It’s like a hidden treasure in the recipe. Optional, but oh-so-worth it when you have some!
Now that you’ve got all your ingredients prepped, let’s get cooking!
Description
This traditional Malaccan Chicken Asam Pedas is a comforting dish with bold, tangy flavors and a unique twist. While it's quite similar to the classic Fish Asam Pedas many of us know and love, this chicken version has a lighter, slightly thinner gravy. What makes it extra special is the addition of toasted coconut paste (kerisik), which brings a subtle sweetness and depth of flavor that balances the heat and sourness beautifully, in addition to the touch of sugar.
Ingredients
Paste Ingredients (blend smoothly):
Other Ingredients:
Instructions
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In a pot, heat some oil over medium heat and gently stir-fry your blended paste and dried chili paste. Keep stirring until the oil begins to separate.
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Next, sprinkle in some fenugreek and turmeric powder, followed by the toasted dried shrimp paste, lemongrass, and lime leaves. Stir everything together for about a minute. It’s going to smell amazing already!
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Gently place the chicken into the pot and give it a good mix so all the pieces are well coated with the spices. Once the chicken starts to release its juices, pour in the tamarind water.
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Let the gravy come to a gentle boil and cook the chicken until it’s almost done. Then, add the torch ginger flower, laksa leaves, salt, sugar, coconut paste (if using), brinjal, and okra. Let everything simmer gently. This is when all the beautiful herbal aromas start to bloom.
Tip: If you love a little extra tang, feel free to add a slice of dried tamarind at this stage. -
Once the okra is soft and everything is cooked through, add in the tomatoes and give everything one last good stir. When you're happy with the flavors, go ahead and turn off the heat.
Note
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!
