The market · Seasonings and ferments · Southeast Asia

Asam kandis

Dried slices of a sour garcinia fruit, used in West Sumatra and Malaysia to sour gulai and fish.

sour · tart

What to do with it

Ibu Sari's Beef rendangAsam kandis would cut through its richnessAna Etxarri's Pil pilAsam kandis would cut through its richnessTolu Adeyemi's SuyaAsam kandis would cut through its richnessTolu Adeyemi's Rendang, the Lagos wayAsam kandis would cut through its richness

If you can't find it

Malaysian and Indonesian grocers, dried.

  1. 1Tamarind
    A spoon of tamarind water per slice
    You lose its clean, sharp sourness; tamarind is fruitier and darker.

Goes with

fishturmeric leafchillicoconut milk

Knowing it

Where to buy
Indonesian and Malaysian grocers. Asam gelugur, a close relative, is often sold alongside and works much the same.
Worth knowing
Simmer a few pieces in the sauce and lift them out before serving.

Kitchens that keep it in

West Sumatra, IndonesiaMinangkabauThe cooking of the Minang highlands: chilli, coconut and time, and the source of the Padang restaurants found across Indonesia and Malaysia.10 classics · 3 cooked here

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