Asem-Asem Daging Sapi Nanas (Indonesian Beef and Pineapple Soup)
Ingredients:
- 1/2 kg beef (sliced into chunks)
- 1 medium pineapple, peeled, cleaned, cut into 4, and sliced
- 2 liters mineral water
- 3 tamarind pods
- 3 bay leaves
- 10 red bird’s eye chilies (sliced)
- 4 green tomatoes, quartered (or 6 if small)
- 1 teaspoon white pepper powder
- 1/2 tablespoon palm sugar
- 1 tablespoon sweet soy sauce
- Salt to taste
- Fried shallots (for garnish)
- 2 tablespoons cooking oil (for sautéing)
- Sliced spices:
- 10 shallots, thinly sliced
- 5 garlic cloves, thinly sliced
- 4 cm galangal, thinly sliced or lightly smashed
- 3 red curly chilies, sliced diagonally
- 3 green curly chilies, sliced diagonally
Steps:
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Prepare the Beef:
- Clean the beef thoroughly. Boil it in water until it is half-cooked. Slice the beef into smaller pieces and return it to the pot. Simmer over low heat, skimming off any foam that rises to the surface.
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Sauté the Spices:
- Heat the cooking oil in a pan. Sauté the sliced shallots, garlic, galangal, red and green curly chilies, and tamarind pods until fragrant and softened.
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Combine Ingredients:
- Add the sautéed spices to the pot with the beef. Stir well and cook over medium heat. Add the bird’s eye chilies, white pepper powder, palm sugar, sweet soy sauce, and salt. Allow the mixture to come to a boil, ensuring that the spices are well-integrated.
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Add Pineapple and Tomatoes:
- Once the beef is tender, add the pineapple slices and green tomatoes. Continue to simmer until the tomatoes are soft and the flavors meld together. Adjust seasoning to taste.
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Finish and Serve:
- Turn off the heat. Serve the soup hot, garnished with fried shallots.
Enjoy this vibrant and tangy Indonesian beef and pineapple soup that perfectly balances savory, sweet, and spicy flavors, ideal for a hearty meal.
