Asem-Asem Semarang: A Flavorful Indonesian Beef Stew
Embark on a culinary journey with this delightful Indonesian beef stew known as Asem-Asem Semarang. This dish, a true gem of Indonesian cuisine, combines tender beef with a tangy, sweet, and savory broth enriched by fresh green beans, tomatoes, and aromatic spices. Perfect for a hearty meal, this recipe balances flavors and textures beautifully. Let’s dive into the steps to create this flavorful dish.
Ingredients
- 750 grams beef, cut into chunks
- 250 grams green beans, cut into pieces
- 5 green tomatoes, quartered
- 2.5 liters water (approximate, for boiling and adjusting consistency)
- Spice Blend:
- 12 large shallots, sliced
- 8 large garlic cloves, sliced
- 7 curly red chilies, sliced into rounds
- 5 cm galangal, bruised
- 4 bay leaves, crushed
- 10 tablespoons sweet soy sauce (or to taste)
- 50 grams palm sugar
- Salt, to taste
- 10 tamarind seeds, soaked in 5 tablespoons hot water, extract the juice
Instructions
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Prepare the Beef: Begin by wrapping the beef chunks in banana leaves (or any other available leafy greens) that have been crushed to release their sap. Allow the beef to marinate for approximately 30 minutes. This step helps tenderize the meat and infuse it with a subtle, earthy flavor.
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Cook the Beef: In a large pot, bring the water to a boil. Add the beef pieces and cook until tender and fully cooked through, which should take around 1-2 hours depending on the cut and size of the beef chunks.
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Sauté the Spices: While the beef is cooking, heat a little oil in a pan over medium heat. Add the bay leaves and bruised galangal, sautéing until they become fragrant. Then, add the sliced shallots, garlic, and red chilies. Continue to cook until the shallots and garlic turn golden and aromatic.
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Combine and Season: Transfer the sautéed spices into the pot with the beef. Stir well to combine. Add the palm sugar, sweet soy sauce, tamarind water, and salt. Let the mixture come to a gentle boil and cook for a few more minutes to allow the flavors to meld together.
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Add Vegetables: Add the cut green beans and quartered green tomatoes to the pot. Cook until the green beans are tender and the tomatoes have softened but still hold their shape.
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Final Adjustments: Taste and adjust seasoning as needed. If the stew is too tangy, you can add a little more palm sugar or sweet soy sauce to balance the flavors.
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Serve: Once everything is cooked to your liking, serve the Asem-Asem Semarang hot. It pairs beautifully with steamed rice or as a flavorful side dish to complete a meal.
Enjoy the rich and vibrant flavors of this traditional Indonesian stew, perfect for any occasion where you want to bring a touch of international flair to your table.
