Daging Asam Jakarta - sour meat from Jakarta

Ingredients

• 500 gbeef (inside cut)
• 400 mlwater
• 150 mlcoconut milk
• 1 tsptamarind
• 1 tbsppalm sugar
• ½ tsppepper
• 1 tbspoil
• 3 clovesgarlic
• 1 cmgalangal
• 1 tspcoriander
• 1 tspsalt
• 1 tbspfried shallots

Instructions

1. 1

   Boil the beef

   Heat the water in a pan and cook the beef until it is halfway done. Take it out and cut it into 20 pieces, then pull the meat apart.

2. 2

   Make the paste

   Pound or grind the garlic, galangal, coriander and salt into a paste.

3. 3

   Fry the paste

   Heat the oil in a pan and fry the paste for 2 minutes.

4. 4

   Cook the beef

   Add the tamarind, palm sugar and pepper and mix well. Add the coconut milk and beef, then cook over low heat until the meat is tender and the moisture has evaporated.

5. 5

   Add the garnish

   Sprinkle the fried shallots over the beef and serve.

What is Daging Asam Jakarta?

Daging Asam Jakarta is an Indonesian sour beef dish, with asam referring to the tang of tamarind. It combines beef with coconut milk and a pounded spice paste.

This version first simmers the beef in water, then finishes it gently with the seasoned coconut milk. That two-stage cooking helps the meat become tender while the sauce cooks down.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beef supplies most of the protein, while the palm sugar and any rice served alongside contribute carbohydrates. Coconut milk and oil account for much of the dish’s fat. For a balanced plate, pair a measured portion with vegetables and rice.

The flavour base

Spice paste: garlic, galangal, coriander and salt are pounded together before frying. Frying the paste for 2 minutes releases its aroma in the oil.

Sweet and sour: tamarind brings the characteristic sharpness, while palm sugar rounds it out. Pepper adds a mild warmth.

Choosing and preparing the beef

Beef cut: the recipe specifies an inside cut. Cut the partly cooked meat into 20 pieces, then pull it apart as directed so the pieces can take on the sauce.

First simmer: cook the beef only until halfway done in the water. It will continue cooking with the coconut milk and spices.

Getting the finish right

Low heat: once the coconut milk and beef are in the pan, keep the cooking gentle. This gives the meat time to become tender as the moisture evaporates.

Doneness: the recipe calls for tender meat and evaporated moisture. Keep an eye on the pan towards the end so the sauce does not catch as it reduces.

Serving the dish

Garnish: scatter the fried shallots over the beef just before serving for a savoury finish.

On the plate: serve with rice to accompany the rich, tangy sauce. A simple vegetable side can add freshness and balance.

Recipe notes & tips

• Pound the spice ingredients into a fairly even paste so they cook consistently.
• Fry the paste for the full 2 minutes before adding the other flavourings.
• Keep the heat low after adding the coconut milk.
• Check the beef as the liquid reduces to avoid it sticking to the pan.
• Add the fried shallots at the end so they retain their texture.

Variations

• More tang: Add a little more tamarind for a sharper sour note.
• Gentler flavour: Use less tamarind for a milder finish.
• Extra garnish: Scatter additional fried shallots over each serving.
• Rice accompaniment: Serve with steamed rice to soak up the sauce.

Common mistakes to avoid

• Overcooking the first simmer: Cook the beef only until halfway done, since it cooks further in the sauce.
• High heat: The coconut milk can catch as the liquid reduces; keep the pan over low heat.
• Uneven paste: Pound the garlic, galangal, coriander and salt thoroughly before frying.
• Stopping too soon: Continue cooking until the meat is tender and the moisture has evaporated.
• Early garnish: Add the fried shallots just before serving so they do not soften in the sauce.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until hot throughout; add a small splash of water if the sauce has become too thick.

Frequently asked questions