Mayong Fish Roe Asam Pedas: A Heritage Dish Sought by Fans

In Ampang, Selangor, a restaurant called Kantin Asam Pedas is drawing crowds with a dish that's becoming increasingly rare: asam pedas made with Mayong fish roe. This specialty has become the main attraction for diners who travel from afar, seeking the unique taste offered by owners Roslin Abu Hassan, 55, and Abu Talib Jasman, 60.

What sets this eatery apart is its fusion of two distinct asam pedas traditions. Roslin learned the base recipe from her Johor heritage but adapted it to Melaka tastes, creating a balanced flavor profile that is hard to find elsewhere. "She taught me the Johor way, then I adjusted it to the Melaka palate. We used to debate which was tastier, Johor or Melaka," Roslin recalled.

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She taught me the Johor way, then I adjusted it to the Melaka palate. We used to debate which was tastier, Johor or Melaka.

This culinary blend results in three different broth variations, each tailored to specific ingredients. The broth for beef tendon has its own character, while the stingray and jenahak fish asam pedas use distinct spice blends and ingredient balances. The preparation process begins a day in advance, with the paste cooked until the oil separates before being left overnight. The next day, it's re-sautéed with fresh ingredients to create the final asam pedas broth.

Abu Talib stresses that quality and discipline are key, not just the recipe. He ensures all fish are fresh and the kitchen is meticulously clean. He personally monitors the food preparation, stating, "I eat the food I sell. If I don't like it myself, I won't serve it to others." The restaurant has been operating for 13 years, and Roslin notes the growing demand for Mayong fish roe, requiring a weekly supply of up to 50 kilograms to meet customer needs.

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I eat the food I sell. If I don't like it myself, I won't serve it to others.