Palembang Spicy Beef Rib Soup with Tangy Tamarind

Pindang Tulang Sapi Khas Palembang: A Hearty Indonesian Beef Bone Soup

Pindang Tulang Sapi Khas Palembang is a delightful Indonesian beef bone soup hailing from Palembang, known for its rich, spicy, and tangy flavors. This dish is a perfect blend of aromatic spices, tender beef bones, and a harmonious balance of sweet, sour, and spicy notes. Although traditionally enhanced with pineapple and basil, this recipe can be adapted to your preferences. Follow these steps to recreate this flavorful soup in your own kitchen.

Ingredients

• 1 kg beef ribs (cut into chunks)
• 3 bay leaves
• 2 stalks lemongrass (crushed)
• 10 Thai bird chilies (whole)
• Tamarind water (to taste)
• 1 tomato (sliced)
• Salt (to taste)
• Sugar (to taste)
• 2 tablespoons sweet soy sauce (kecap manis)
• 1 pineapple (cut into chunks, optional)
• 1 bunch basil leaves (optional)

For the Spice Paste:

• 10 shallots
• 10 curly red chilies
• 10 Thai bird chilies (red)
• 1 small piece of turmeric (about 1 inch)
• 2 tomatoes
• 1/2 teaspoon dried shrimp paste (ebi) or shrimp paste (terasi)

Instructions

1. Prepare the Beef Bones:

   • In a large pot, bring 2.5 liters of water to a boil. Add the beef ribs and cook until the bones are tender and the meat is falling off the bone. Skim off any impurities that float to the surface.

2. Create the Spice Paste:

   • While the beef is cooking, prepare the spice paste. Blend the shallots, curly red chilies, Thai bird chilies, turmeric, tomatoes, and dried shrimp paste (or shrimp paste) into a smooth paste using a blender or food processor.

3. Cook the Spice Paste:

   • Once the beef bones are tender, add the spice paste, bay leaves, crushed lemongrass, and whole Thai bird chilies to the pot. Stir well and continue to cook, allowing the flavors to meld and the raw spice smell to dissipate. If the water level drops too much before the meat is fully tender, add additional hot water as needed.

4. Add Pineapple and Seasonings:

   • If using, add the pineapple chunks to the pot. Season with salt, sugar, and sweet soy sauce. Stir in tamarind water to taste, adjusting the balance of flavors as needed. Let the soup simmer until the pineapple is tender and the flavors are well combined.

5. Final Touches:

   • Just before serving, add the sliced tomato and cook briefly until the tomato is softened. For an extra burst of flavor, stir in basil leaves if desired.

6. Serve:

   • Ladle the hot soup into bowls and serve immediately. Garnish with additional basil leaves if you like. This dish pairs wonderfully with steamed rice or as a standalone hearty soup.

Enjoy the rich, complex flavors of Pindang Tulang Sapi Khas Palembang, a comforting and satisfying dish that showcases the vibrant culinary traditions of Indonesia.