Tamarind Chilli Beef Stew (Asam Pedas Daging)
Tamarind Chilli Beef Stew (Asam Pedas Daging)
Enjoy this quick and easy beef stew recipe by Ili Sulaiman from Home Cooked: Malaysia.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 15 minutes
  • Cooking Time 2 hours
  • Yield 1 serving
Ingredients
  • 1.5 kilograms Beef (mixture of tendons, meat and fatty bits)
  • 2 sticks Lemongrass
  • 1 tablespoon Belacan (Shrimp paste)
  • 120 grams dried Chillies (deseeded, blached in hot water and blitz to a pulp)
  • 6 medium size Shallots
  • 4 cloves Garlic
  • 1 Cinnamon stick
  • 1 Star anise
  • 1 golfball size Tamarind paste
  • 8 cups of Water
  • ½ teaspoon Cloves
  • 1 centimetre Galanggal
  • 6 Kaffir lime leaves
  • 6 tablespoons Canola oil
  • 2 jug of Water
  • Salt to taste
Method
  1. In a pot, add in 1 jug of water and place beef and boil for at least 45 minutes. Remove when a little tender but keep the broth from beef
  2. While waiting for the beef to tendarise, blend together, shallots and garlic until smooth
  3. In another pot, add in oil and fry cloves, cinnamon stick and star anise until fragrant, then add in blended shallots and garlic and fry for at least 4 - 6 minutes on medium to low heat until mixture is fragrant and oils starts to caramalise the onion and garlic mixture
  4. Once the oil has split the onion and garlic mixture, add in belacan paste, galangal and lemongrass and fry for a couple more minutes before adding the dried chilli paste (maybe about 4 - 5 tablespoons) and fry for another 5 - 6 minutes until the oil separates and becomes red, add a bit of the beef broth if mixture gets to dry to avoid burning
  5. In a bowl, add in tamarin paste and 2 cups of the beef broth and mix well to create tamarin juice. Once oil turns red (meaning it had absorbs all of the chilli flavour) add in the tamarind juice leaving it's pulp to the side. Add in sea salt and taste to make sure the balance of spiciness, sourness and saltines is up to your liking. add more beef broth if you like your asam pedas watery
  6. Place the cook meat into the asam padas gravy and simmer on a low heat for another 20 minutes
  7. After 20 minutes add in kafir lime leaves, stir in well and simmer for another 10 minutes, taste and adjust if necessary

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