Holiday Ayo - Sour spicy (Indonesian) or acid padeh (Minangkabau language) is one of the traditional cuisines of the Minangkabau and then spread in Malay (Riau, Kepulauan Riau, Jambi, and the Malay Peninsula) which has a sour taste and pungent.

This cuisine uses various types of fish and seafood such as swordfish, snapper, tuna, mackerel fish, carp, and squid as the main material which is then flavored with tamarind, chili, and other spices.

The spicy and sour fish dish is known widely in Sumatra and the Malay Peninsula.

This dish is well known in the art treasures of Minangkabau or Malay cooking, so it is not clear from where the origin of this dish is.

Minang spicy sour dishes can be found easily throughout Rumah Makan Padang in Indonesia and Malaysia, which have even become typical dishes of Malay society and Aceh. However, blend the of spices used are different according to each area.

A spicy-sour sauce that included a spicy and sour seasoning that comes with vegetables. In Aceh, spicy sour very rarely uses a vegetable but combined with tuna called Acid Keueng.

While in Riau, spicy acid has been part of the art of cooking Malay community which is usually combined with catfish, fish baung, fish slice, and catfish.