Asam Padeh Daging Sapi (Spicy and Sour Beef)
Servings: 4 | Preparation Time: 20 minutes | Cooking Time: 1 hour 30 minutes
Ingredients:
- 1/2 kg (1.1 lbs) beef shank
- A handful of red curly chilies (10-15 pieces)
- 5-6 shallots
- 5 cloves of garlic
- 3 candlenuts
- 2 tomatoes, cut to your preference
- 1 large onion
- 3 pieces of asam kandis (a sour fruit similar to tamarind)
- 1 thumb-sized piece of ginger
- 1 thumb-sized piece of galangal
- 3 kaffir lime leaves
- 3 bay leaves
- 2-3 tablespoons of sweet soy sauce
- Water, as needed, for simmering the beef
- Juice of 2-3 limes
Instructions:
-
Prepare the Beef:
Rinse the beef shank thoroughly. Cut it into two large pieces, then tenderize it gently with a meat tenderizer or a fork. This process helps the beef absorb the spices better. -
Marinate:
Soak the beef pieces in lime juice for approximately 10 minutes. This helps to tenderize the meat further and infuses it with a subtle citrus flavor. After marinating, cut the beef into smaller pieces according to your preference. -
Blend the Spices:
In a blender, combine the red curly chilies, shallots, garlic, and candlenuts. Blend until you achieve a smooth paste. You can add a little water or cooking oil to facilitate the blending process. -
Cook the Spices:
Heat some oil in a large pot over medium heat. Add the blended spice paste and sauté until fragrant. For a richer flavor, you can divide the spice paste into two parts. After marinating the beef with lime juice, coat the beef pieces with half of the spice paste and let it sit while you prepare the other half. -
Add the Beef:
Once the spice paste is fragrant, add the beef pieces coated with the spice paste into the pot. Stir well to combine. Add the ginger, galangal, asam kandis, kaffir lime leaves, bay leaves, and tomatoes. Mix everything together thoroughly. -
Simmer:
Pour in the first 500 ml (about 2 cups) of water to start simmering the beef. Continue to add water as needed, about 2-3 times, until the liquid reduces and thickens, and the beef becomes tender. This process ensures that the beef cooks evenly and absorbs all the flavors of the spices. -
Final Touch:
Add the chopped onion and stir until it turns translucent. This should take a few minutes. -
Season:
Taste and adjust the seasoning with salt. Mix well and ensure all flavors are well balanced. -
Serve:
Once the beef is tender and the sauce has thickened, remove the pot from the heat. Transfer the Asam Padeh Daging Sapi to a serving dish and enjoy with steamed rice.
Nutritional Information (per serving):
- Calories: 320
- Protein: 26g
- Fat: 18g
- Carbohydrates: 12g
- Fiber: 3g
- Sodium: 420mg
Notes:
- Asam kandis can be substituted with tamarind paste if unavailable.
- Adjust the number of chilies based on your heat preference.
- This dish can be prepared a day in advance to allow the flavors to meld together better.
Cooking Tips:
- Tenderizing the beef with a meat tenderizer or fork ensures that the beef absorbs the flavors better and cooks more evenly.
- Marinating the beef with lime juice not only tenderizes the meat but also adds a fresh citrusy flavor that balances the spiciness of the chilies.
Enjoy this aromatic and flavorful dish that brings a taste of Indonesian cuisine to your table!
