Malaysian · intermediate
Asam Pedas Daging
A vibrant Melaka-style tangy and spicy tamarind beef stew simmered with tender okra, garlic, and fragrant lemongrass.
- PREP TIME
- 20 min
- COOK TIME
- 40 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Blend the shallots and garlic with a splash of water into a smooth paste.
- 02
Heat vegetable oil in a heavy-bottomed pot over medium heat, then add blended paste, red chili paste, and bruised lemongrass.
- 03
Sauté the spice paste for 8 to 10 minutes, stirring frequently until the oil splits and separates from the paste.
- 04
Add cubed beef chuck to the pot, stirring well to coat the meat in the caramelized chili paste for 3 minutes.
- 05
Pour in 2 cups of water and the strained tamarind juice; bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until beef is tender.
- 06
Uncover, stir in the grated palm sugar and trimmed okra, and simmer uncovered for 5 to 7 minutes until okra is tender-crisp.
- 07
Season with salt to taste and serve warm with steamed rice.
A LITTLE KITCHEN KNOW-HOW
Pecah Minyak (Oil Separation)
Slowly frying a wet spice paste until moisture evaporates and oil begins to separate, unlocking deep savory notes.
Notes from the kitchen
- Sautéing the chili paste until the oil splits ('pecah minyak') is essential for developing deep sweetness and reducing raw chili sharpness.
- Trim only the top tip of the okra without cutting into the seed cavity to keep the stew from getting gelatinous.
- Original home-cooking adaptation inspired by Malaysian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
