Editorial sample recipeMalaysianintermediateGluten-FreeDairy-Free

Asam Pedas Daging

Name: Asam Pedas Daging
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 500 g beef chuck roast, cut into 1-inch cubes; 2 tbsp tamarind paste, dissolved in 1/2 cup warm water and strained; 3 tbsp red chili paste (sambal oelek); 5 piece shallots, peeled and finely blended; 4 clove garlic, peeled and finely blended; 2 stalk lemongrass, bottom third bruised; 150 g okra, stems trimmed; 2 tbsp vegetable oil; 1 tbsp palm sugar (gula melaka), grated

A vibrant Melaka-style tangy and spicy tamarind beef stew simmered with tender okra, garlic, and fragrant lemongrass.

Prep: 20 min
Cook: 40 min
Total: 60 min

AI-generated illustration of Asam Pedas Daging

AI illustration

Technique to learn

Pecah Minyak (Oil Separation)

Slowly frying a wet spice paste until moisture evaporates and oil begins to separate, unlocking deep savory notes.

Instructions

Step 1: Blend the shallots and garlic with a splash of water into a smooth paste.
Step 2: Heat vegetable oil in a heavy-bottomed pot over medium heat, then add blended paste, red chili paste, and bruised lemongrass.

Step 3: Sauté the spice paste for 8 to 10 minutes, stirring frequently until the oil splits and separates from the paste.

Step 4: Add cubed beef chuck to the pot, stirring well to coat the meat in the caramelized chili paste for 3 minutes.

Step 5: 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.

Step 6: Uncover, stir in the grated palm sugar and trimmed okra, and simmer uncovered for 5 to 7 minutes until okra is tender-crisp.

Step 7: Season with salt to taste and serve warm with steamed rice.

Cooking tips

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.

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