Sour Spicy Beef Soup (Asem Asem Daging)

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, sour spicy beef soup (asem asem daging). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sour Spicy Beef Soup (Asem Asem Daging) is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Sour Spicy Beef Soup (Asem Asem Daging) is something that I’ve loved my entire life.

Great recipe for Sour Spicy Beef Soup (Asem Asem Daging). This dish is a well known dish from Semarang (Central Java, Indonesia). The soup is so flavourful, with unique combination of sour, sweet, spicy). Note: pls adjust the amount of the chillies if you don't like.

To get started with this recipe, we have to first prepare a few ingredients. You can cook sour spicy beef soup (asem asem daging) using 19 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Sour Spicy Beef Soup (Asem Asem Daging):
  1. Prepare 500 gr beef cube/shank, cut cubed
  2. Make ready 2 liters water
  3. Take 200 gr french beans, cut like a matchstick
  4. Make ready 1 big carrot, cut like a matchstick
  5. Prepare 2 green/unripe green tomatoes
  6. Prepare 1⁄4 tsp pepper
  7. Prepare 1 tbsp sweet soya sauce (preferably Indonesian sweet soya sauce like bango or ABC brand)
  8. Make ready 1 piece gula melaka/brown sugar (about 50 gram)
  9. Get 4 tsp tamarind juice
  10. Get to taste Salt, sugar
  11. Get Stir Fry Ingredients
  12. Make ready 4 big green chillies, cut
  13. Take 1 big red chillies, cut
  14. Make ready 6 bird eye chillies/chilli padi, whole - no need to cut
  15. Get 6 shallots, slice thinly
  16. Get 3 garlics, slice thinly
  17. Prepare 4 cm galangal/blue ginger, cut and smashed a bit to release the flavour
  18. Take 3 pcs Indonesian bay leaves
  19. Prepare Oil

Remboelan house special spicy and sour beef soup. House special spicy and sour beef ribs soup. Cirebon (West Java) style coconut beef stew, served with chili flakes and "melinjo" crackers. This uniquely tasteful sour and a little bit sweet soup consist of cut tender beef, tomatoes and chilli (not spicy).

Instructions to make Sour Spicy Beef Soup (Asem Asem Daging):
  1. Clean, cut the beef cube or shank. Put in pressure cooker, add 2 litres of water and cook for 15-30 mins (beef shank 15 mins, beef cube 30 mins). Set aside.
  2. Prepare the rest of the ingredients, wash clean and cut accordingly
  3. Heat some oil in a frying pan, stir fry the shallot and garlic until fragrant and turn translucent. Add chillies, bay leaves, galangal. Continue cooking for few more minutes.
  4. Add the stir fried chillies/shallots/garlics to the beef soup. Turn on the fire again, add sweet soya sauce, brown sugar, salt, pepper, sugar. Add french beans and carrot, cook until soften. Lastly add the green tomatoes and tamarind juice. Cook for a few more minutes. I don’t cook the tomatoes until too soft/mushy.
  5. Taste, add any seasoning as needed. The soup will be a mixture of sour, spicy, sweet and salty at the same time. So refreshing
  6. Serve with warm rice 😋😋
  7. For me: at step 4, once I cook the shallots/garlics/chillies in the soup for a few minutes, I will take the chillies out from the soup and put them in separate bowl. Why? Because the longer you cook the chillies, the spicier your soup will be. And as I am cooking for the whole family, I don’t want the soup to be too spicy for my kids. We will add the chillies back before serving in our individual bowl.

Cirebon (West Java) style coconut beef stew, served with chili flakes and "melinjo" crackers. This uniquely tasteful sour and a little bit sweet soup consist of cut tender beef, tomatoes and chilli (not spicy). This is a list of Indonesian soups. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesian soups are known to be flavoursome with generous amount of.

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