Asam Pedas Daging Tetel, Traditional Malay Beef Stew

Steps

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1. 1
   Parboil the beef chunks for a few minutes to remove impurities, then drain and rinse under cold water.
   ▶ ≈0:41
2. 2
   Return the beef to a pot with fresh water, add roughly sliced galangal (about 5 inches worth) and a metal spoon (to tenderise the meat), cover and simmer for a couple of hours.
   ▶ ≈1:01
3. 3
   Prepare the dried chilies: choose wider varieties for less heat, trim and remove seeds (letting remaining seeds sink to the bottom with water), discard the liquid, and soak in white vinegar to reduce spiciness.
   ▶ ≈1:28
4. 4
   Blend the soaked chilies together with shallots, garlic, and ginger into a smooth paste (rempah), which forms the flavour base of the dish.
   ▶ ≈2:04
5. 5
   Sauté the blended paste in oil until fragrant and slightly caramelised to bring out all the flavours.
   ▶ ≈2:50
6. 6
   Add the prepared dried chilies and simmer for 5 to 8 minutes until the colour becomes vibrant and darker.
   ▶ ≈3:11
7. 7
   Stir in the curry powder to balance the meaty flavour and enhance the spice profile.
   ▶ ≈3:30
8. 8
   Add the tender beef and its cooking broth to the spice base, allowing the meat to absorb all the flavours.
   ▶ ≈3:44
9. 9
   Add both tamarind paste (for deep sourness) and tamarind slices (for fresh, crisp notes and slight sweetness).
   ▶ ≈4:02
10. 10
    Add at least 15 kaffir lime leaves for a fresh, lemony high note.
    ▶ ≈4:29
11. 11
    Season with salt to taste and optionally add chicken stock cube or other flavour enhancers. Simmer until ready to serve.
    ▶ ≈4:42