Sayur Asam Iga Sapi: A Rich and Tangy Beef Rib Soup
Ingredients:
- 500 grams beef ribs
- 100 grams cabbage (sliced)
- 50 grams peanuts (peeled)
- 1 corn cob (cut into chunks)
- 1 bunch long beans (cut into pieces)
- 1 packet melinjo leaves (optional)
- 1 chayote (peeled and cut into chunks)
- 1 tablespoon tamarind paste (diluted with water)
- 1 piece galangal (sliced)
- 2 bay leaves
- Salt to taste
- Bouillon powder to taste
- Sugar to taste
For the Spice Paste:
- 4 shallots
- 2 cloves garlic
- 2 candlenuts
- 1/2 block shrimp paste (ABC brand or equivalent)
Instructions:
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Prepare the Vegetables:
- Thoroughly wash and cut all the vegetables into bite-sized pieces. Ensure the peanuts are peeled.
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Cook the Beef Ribs:
- In a large pot, bring water to a boil and add the beef ribs. Cook until tender. For a quicker option, use a pressure cooker. After boiling, discard the water to remove impurities, and then refill the pot with fresh water. Bring it back to a boil.
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Add the Spice Paste:
- Blend the shallots, garlic, candlenuts, and shrimp paste into a smooth paste using a blender or food processor. Add this spice paste to the pot along with the sliced galangal and bay leaves. Stir well to combine.
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Incorporate Harder Vegetables:
- Add the peanuts, corn, chayote, and melinjo leaves (if using) to the pot. Cook until these vegetables are tender.
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Season the Soup:
- Pour in the tamarind water, and then add salt, bouillon powder, and sugar. Stir to blend all the flavors and adjust seasoning as needed.
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Finish with Soft Vegetables:
- Finally, add the long beans and cabbage. Cook until the cabbage and long beans are tender but still crisp.
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Serve:
- Once all the ingredients are cooked through and the flavors are well balanced, remove from heat. Serve hot, and enjoy this comforting and flavorful beef rib soup!
This Sayur Asam Iga Sapi combines tender beef ribs with a tangy tamarind broth and a variety of vegetables, creating a hearty and satisfying dish that is perfect for a family meal.
