Ingredients

  • Serves 4 people
  • 1.5 kg beef (mixture of tendons, meat and fatty bits) 

  • 2 stick lemongrass 

  • 1 tbsp belacan (shrimp paste) 

  • 120 g dried chilies (deseeded, blanched in hot water and blitz to a pulp) 

  • 6 medium size shallots 

  • 4 cloves garlic 

  • 1 cinamon stick 

  • 1 star anise 

  • 1 golfball size tamarind paste

  • 8 cups of water 

  • 1 cm galanggal 

  • 6 kafir lime leaves 

  • 6 tbsp canola oil 

  • 2 jugs of water  

  • salt (to taste)

Tamarind Chilli Beef Stew (Asam Pedas Daging)
Recipe Courtesy of
Ili Sulaiman

Tamarind Chilli Beef Stew (Asam Pedas Daging)

Spicy and sour with beef that falls off the bone, meat that melts in your mouth. Stewed to perfection, this tamarind chilli beef stew (asam pedas daging) is what you need right now.
  • Easy
  • 15 min
  • 60 min
  • 10 min
  • 5 steps
  • 14 Ingredients
  • Easy
  • 5 steps
  • 14 Ingredients
  • 15 min
  • 60 min
  • 10 min

Instructions

  1. Boil beef

    • In a pot add in 1 jug of water andplace beef and boil for at least 45 minutes. Remove when a little tender but keep the broth from beef


  2. Fry aromatics

    • Blend together shallots and garlic until smooth.
    • In another pot, add in oil and fry cloves, cinamon stick and star anise until fragrant, then add in blended shallots and garlic and fry for at least 4 -6 minutes on medium to low heat until mixture is frangrant and oils starts to caramalise the onion and garlic mixture


  3. Add in tamarind and chilli paste

    • In a bowl, add in tamarin paste and 2 cups of the beef broth and mix well to create tamarin juice. 
    • Once oil turns red (meaning it had absorbs all of the chili flavour) add in the tamarine juice leaving its pulp to the side. 
    • Add in sea salt and taste to make sure the balance of spiciness, sourness and saltyness is up to your liking. add more beef broth if you like your asam pedas watery


  4. Simmer beef

    • Place the cook meat into the asam padas gravy and simmer on a low heat for another 20 minutes
    •  After 20 minutes add in kafir lime leaves, stir in well and simmer for another 10 minutes, taste and adjust if necessary


Plate and Serve!

Plate and Serve!

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Ingredients
  • Serves 4 people
  • 1.5 kg beef (mixture of tendons, meat and fatty bits) 

  • 2 stick lemongrass 

  • 1 tbsp belacan (shrimp paste) 

  • 120 g dried chilies (deseeded, blanched in hot water and blitz to a pulp) 

  • 6 medium size shallots 

  • 4 cloves garlic 

  • 1 cinamon stick 

  • 1 star anise 

  • 1 golfball size tamarind paste

  • 8 cups of water 

  • 1 cm galanggal 

  • 6 kafir lime leaves 

  • 6 tbsp canola oil 

  • 2 jugs of water  

  • salt (to taste)

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