Oxtail Asam Pedas in a stylised white bowl - recipe

“In Indonesian, “Asam Pedas” translates to “Sour Spicy.” The name of the dish accurately describes its flavor profile.

“Asam” refers to the sourness, which typically comes from tamarind or another souring agent, and “Pedas” means spicy, indicating the use of chili peppers and spices that give the dish its heat and bold flavor.

Asam Pedas is known for its combination of tangy and spicy flavors, creating a delicious and vibrant taste experience.

Oxtail Asam Pedas Ingredients

  • 1 kg oxtail, washed and cleaned
  • 4 inch piece of ginger
  • 15 cloves garlic
  • 20 shallots
  • 7 onions
  • 6 stalks lemongrass, white part only
  • 3 piece x 2 inch galangal
  • 10 kaffir lime leaves
  • 20 dried chillies. seeds removed, soaked in hot water for 15 minutes, then blended
  • 1⁄2 Half cup tamarind paste
  • 1⁄2 Half cup candlenuts. ground with a bit of water to form a paste
  • Cooking oil
  • Water

Oxtail Asam Pedas Preparation Method

  1. Blend together ginger, garlic, shallots, and onion.
    Bruise lemongrass and galangal, and tear kaffir lime leaves apart to release fragrance.
  2. Heat half a cup of cooking oil in a large pot, add blended
    ingredients, lemongrass, galangal and kaffir lime leaves,
    and stir fry till fragrant. Add in blended dried chillies.
  3. Add 3 tablespoons water and tamarind paste and stir
    to combine. Simmer over medium heat. Add in oxtail, then pour in water until it covers oxtail. Simmer until water reduces. Add in candlenut paste.
  4. Simmer until gravy has thickened, and oxtail is tender. You may discard the excess oil that will appear on the surface.

Oxtail Asam Pedas Origins

“Oxtail Asam Pedas” is a dish that originates from Indonesia, particularly from the North Sumatra region. It is a variation of the traditional Indonesian dish “Asam Pedas,” which is known for its sour and spicy flavors.

Asam Pedas typically features fish or seafood cooked in a tangy and spicy tamarind-based broth. However, in the case of “Oxtail Asam Pedas,” oxtail meat is used as the main protein. The oxtail is often simmered in a flavorful broth that includes ingredients like tamarind, lemongrass, galangal, chili peppers, and various spices. This combination of ingredients creates a rich, sour, and spicy flavor profile.

North Sumatra, with its diverse culinary traditions, has contributed to the development of various Indonesian dishes, including Oxtail Asam Pedas. It has become a regional specialty and is enjoyed not only in Indonesia but also in neighboring countries, such as Malaysia and Singapore, where it may have slight variations in preparation and presentation.

So, “Oxtail Asam Pedas” is a dish with Indonesian origins, specifically associated with North Sumatra, known for its delightful blend of sour and spicy flavors.

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