By Chef Shamsydar Ani (@Sharmeee) Asam Pedas Daging
- Prep time 1Hr
- Cook time 3Hr
- Technique Stew
- Meat Beef
- Cut Clod/Chuck
- Serves 4
Often made with fish, this traditional Malay dish is reimagined with flavour-packed Aussie Beef for special occasions such as Hari Raya Puasa.
Ingredients
1kg Beef chuck or Beef knuckle, cut into 1-inch cubes
1 Cup vegetable oil
2 Stalks lemongrass
2 Tbsp kerisik (dried shredded coconut)
2 Stalks torch ginger flower
1 Tbsp Asam jawa paste (tamarind paste)
2 Litres water
1 Tomato, cut into wedges
5 Pieces kaffir lime leaves
Salt to taste
For the spice paste (rempah):
2 Medium sized red onions, peeled and cut into chunks
6 Cloves garlic, peeled
20 to 30 Pieces dried red chillies, soaked in hot water then drained
2 Inches ginger, peeled
1 Inch turmeric, peeled
1 Inch galangal, peeled
1 Tbsp black pepper
1 Tbsp cumin
1 Tbsp fennel seeds
1 Tbsp coriander seeds
Method
Using the traditional stove method:
1. Cut the Beef into 1-inch cubes and dry with a kitchen towel.
2. Add all the ingredients for the spice paste (rempah) into a blender and blend until it forms a thick paste.
3. Heat a large dutch oven or heavy bottom pan on medium heat, then add oil. Once oil is hot, add in blended spice paste (rempah), and fry on medium low heat until it is tempered well. It should take about 20 to 30 minutes.
4. Add in lemongrass and lime leaves into the rempah and fry for another 5 minutes until fragrant.
5. Add in the Beef, together with the kerisik, torch ginger flower, asam jawa paste. Add in salt and stir.
6. Cover the pot and cook the Beef for about 10 minutes before adding just enough water to cover the Beef.
7. Lower heat and cook for about 45 minutes to an hour until the Beef is soft and tender. Alternatively, preheat the oven to 180 degrees and place the covered dutch oven into the oven and cook for about 2 hours.
8. Place tomatoes into the stew and cover for 5 minutes after the Beef is tender. Adjust seasoning as needed.
9. Serve with white rice or bread.
Using the pressure cooker method:
1. Cut the Beef into 1-inch cubes and dry with a kitchen towel.
2. Add all the ingredients for the spice paste (rempah) into a blender and blend until it forms a thick paste.
3. Heat a pressure cooker on medium heat, then add oil.
4. Once oil is hot enough, add in blended paste (rempah), and fry on medium low heat until it is tempered well. It should take about 20 to 30 minutes.
5. Add in lemongrass and lime leaves into the rempah and fry for another 5 minutes until fragrant.
6. Add in the Beef, together with the kerisik, torch ginger flower, asam jawa paste. Add in salt at this point and stir.
7. Cover the pot and cook the Beef for about 10 minutes before adding 100ml water to cover the Beef.
8. Cover the pressure cooker and cook for 15 minutes. Ensure that the vent is properly sealed.
9. When the pressure cooker is done, allow the steam to be released.
10. Place tomatoes into the stew and cover for 5 minutes after the Beef is tender. Adjust seasoning as needed.
11. Serve with white rice or bread.
