Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Grind 8 medium shallots, 5 cloves garlic, 4 red chilies, 3 roasted candlenuts, and 1 teaspoon turmeric powder into a fine paste using a food processor or mortar and pestle.

2. 2

   Heat 3 tablespoons vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat, then sauté the prepared spice paste for 8 minutes until fragrant.

3. 3

   Add 1 kilogram of beef short ribs to the pot and sear for 5 minutes until browned on all sides, then stir in 2 cm sliced galangal, 2 bruised lemongrass stalks, and 4 kaffir lime leaves.

4. 4

   Pour in 500 ml water and 400 ml thick coconut milk, then stir in 4 tablespoons tamarind paste, 1.5 teaspoons salt, 1 tablespoon brown sugar, and 0.5 teaspoon white pepper, bringing the mixture to a simmer.

5. 5

   Reduce the heat to low, cover the pot, and braise the beef for 2 hours, or until the meat is very tender, stirring occasionally to prevent sticking.

6. 6

   Remove the lid and continue to simmer for an additional 30 minutes, allowing the sauce to thicken slightly.

7. 7

   Taste and adjust seasoning as needed before serving this braised Daging Asam Pedas Tamarind hot with steamed rice.