Asem-Asem Daging Semarang
A refreshing and tangy beef soup originating from Semarang, Central Java. This dish features tender chunks of beef simmered in a clear, sour broth flavored with tamarind, bilimbi (a sour fruit), and a medley of aromatic spices and vegetables like chilies, tomatoes, and long beans. It's a delightful contrast to richer Indonesian stews.
🧂 Ingredients
- 500 g Beef (e.g., brisket or chuck), cut into 2-3 cm cubes
- 3 tbsp Tamarind paste
- 5 pieces, halved Bilimbi (or additional tamarind/lime juice for sourness)
- 1.5 liters Water
- 8 cloves Shallots, thinly sliced
- 4 cloves Garlic, thinly sliced
- 5-7 Red chilies, halved (adjust to taste)
- 3-5 Green chilies, halved (adjust to taste)
- 2 medium Tomatoes, cut into wedges
- 100 g Long beans, cut into 3 cm pieces
- 2 cm piece Galangal, bruised
- 1 stalk Lemongrass, bruised
- 3 Bay leaves
- to taste Salt
- 1 tsp Sugar (optional, to balance sourness)
- 2 tbsp Vegetable oil
👨🍳 Instructions
- 1
In a pot, sauté the sliced shallots and garlic in vegetable oil until fragrant and lightly golden. Add the bruised galangal, lemongrass, and bay leaves, sautéing for another minute.
💡 Tip: Sautéing the aromatics first releases their full flavor into the oil. - 2
Add the beef cubes to the pot and stir-fry until they change color on all sides. Pour in the water and bring to a boil. Skim off any foam or impurities that rise to the surface.
💡 Tip: Skimming ensures a clear and clean broth. - 3
Reduce the heat to low, cover the pot, and simmer gently for about 1 hour, or until the beef is tender. Add more water if needed to keep the beef submerged.
💡 Tip: Slow simmering is key to tenderizing the beef. - 4
Stir in the tamarind paste and halved bilimbi. Add the red and green chilies. Continue to simmer for another 15-20 minutes, allowing the flavors to meld.
💡 Tip: Add the souring agents towards the end of cooking to preserve their tanginess. - 5
Add the long beans and tomato wedges. Cook for another 5-7 minutes, or until the long beans are tender-crisp and the tomatoes have softened slightly.
💡 Tip: Avoid overcooking the vegetables to maintain their texture and freshness. - 6
Season the soup with salt and sugar (if using) to taste. Adjust the sourness by adding a little more tamarind paste or a squeeze of lime juice if necessary.
💡 Tip: Taste and adjust seasoning carefully to achieve the perfect balance of sour, savory, and slightly sweet. - 7
Serve hot, ensuring each bowl gets a good portion of beef, vegetables, and broth. This dish is often enjoyed with steamed rice.
💡 Tip: Garnish with fresh cilantro or fried shallots for an extra layer of flavor and texture.
💡 Pro Tips
- ✓For a richer flavor, you can brown the beef more intensely before adding water.
- ✓If bilimbi is unavailable, increase the tamarind paste and add a tablespoon of lime juice.
- ✓Adjust the amount of chilies to your preferred level of spiciness.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add slices of young bamboo shoots for a different texture.
- Some recipes include small cubes of tempeh for added protein and texture.
- A pinch of ground white pepper can be added for a subtle warmth.