Tangy Beef Rib Soup with Young Kedondong Leaves

Garang Asem Iga Sapi Daun Kedondong

Ingredients

• 350 grams high-quality beef ribs (boiled until tender)
• 1/2 small block of tempeh
• 1 large tomato
• 10 pieces of belimbing wuluh (starfruit)
• Young kedondong leaves (to taste)
• 1 thumb-sized piece of galangal, crushed
• 2 tablespoons cooking oil
• 1 liter of beef broth
• Whole bird’s eye chilies (to taste)

For the Spice Paste:

• 4 shallots
• 2 cloves of garlic
• 3 red chilies
• 1/2 thumb-sized piece of turmeric
• 2 candlenuts
• 1/2 teaspoon shrimp paste
• Salt (to taste)
• Sugar (to taste)

Instructions

1. Prepare the Spice Paste: Blend together the shallots, garlic, red chilies, turmeric, candlenuts, shrimp paste, salt, and sugar until smooth. Set aside.

2. Sauté the Spice Paste: Heat the cooking oil in a pan over medium heat. Add the blended spice paste and sauté until fragrant. Add the crushed galangal and stir well.

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3. Add the Broth: Pour in the beef broth and bring it to a boil.

4. Cook the Ribs and Tempeh: Add the boiled beef ribs and tempeh into the boiling broth. Cook until the flavors are well absorbed by the ribs and tempeh.

5. Add the Vegetables and Spices: Add the whole bird’s eye chilies and pieces of belimbing wuluh. Lastly, add the tomato pieces and young kedondong leaves.

6. Serve: Allow the soup to cook for a few more minutes until all the ingredients are well incorporated. Serve the Garang Asem Iga Sapi Daun Kedondong hot with steamed rice.

Enjoy this delightful dish that brings a unique blend of tangy and savory flavors to your table. Selamat mencoba (happy cooking)!