Wednesday, April 11, 2012
Beef in Tamarind Sipcy Sauce (Daging Asam)
750g rump beef, diced
1 tbsp peanut oil, extra
3 green shallots, sliced
2 medium red chilies, deseeded and sliced
1 tbsp sweet soy sauce (kecap manis)
1 tbsp tamarind concentrate
1/2-3/4 cup beef stock
3 Okra (lady's fingers or gumbo)
2 French shallots, chopped
2 cloves garlic, chopped
1/2 tsp terasi
2 tsp peanut oil
Crush or pound paste ingredients in a food processor. Heat oil in a wok or saucepan. Add beef and stir-fry for 3-4 minutes or until brown. Add paste and shallots and stir-fry for 2-3 minutes. Add chilies, kecap manis, tamarind and stock.
Reduce heat, cover and simmer for 10 minutes. Add eggplant and cook for another 5-6 minutes or until beef is tender and sauce has reduced. Stir through green shallots, and serve with steamed rice.