Sup Asam Pedas Steamboat

As its name suggests, this steamboat soup is sour and spicy and is fast gaining popularity at steamboat restaurants.

With this sup asam pedas recipe, you can now make a steamboat soup that is perfect for seafood and leafy vegetables. Making this steamboat soup at home is quite straightforward with kesom leaves taking centre stage as the key ingredient.

Four succulent seafood favourites from MUSHROOM can be enjoyed in today’s sup asam pedas recipe: crab flavored stick, oborotsuki, white fish ball and salmon flavored ball. With so many succulent treats to enjoy it’s a good idea to make enough for seconds!


Preparation time: 20 minutes
Cooking time: 25 minutes
Servings: 8


50 ganchovies
1.2 lwater
Blended ingredients:
4red onions
2 clovesgarlic
10 gginger
10 gfresh turmeric
5 gshrimp paste
3red chillies
13 piecesdried chillies
Other ingredients:
1onion (sliced thinly)
2 sprigsKesom leaves
10 gtamarind (mix with 3 tbsp water)
1ginger flower (cut into half)
1/2 packetMUSHROOM Crab Flavored Stick 1kg
1 packetMUSHROOM Oborotsuki 500g
1 packetMUSHROOM Frozen White Fish Ball (S) 500g
1 packetMUSHROOM Salmon Flavored Ball 500g


  1. Boil anchovies with water for 20 minutes or more and set aside.
  2. Sauté blended ingredients till fragrant then add in anchovy stock and simmer for 20 minutes.
  3. Put in slice onions, daun kesom, tamarind juice, ginger flower and season with salt and pepper. Simmer for another 5 minutes and its ready to be served.
  4. To serve, pour stock into a steamboat pot and bring to a boil. Add in the steamboat ingredients and bring to a boil again.
  5. Dish out cooked ingredients and serve with your favourite dipping sauce, fried chopped garlic or shallots, chopped spring onion or other condiments.


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