Asam Padeh Gadang - stewed seasoned beef from Padang

Ingredients

• 1000 gbeef, round or sirloin
• 1000 mlwater
• 1lemongrass stalk
• 1turmeric leaf
• 3kaffir lime leaves
• 2Indonesian bay leaves (salam leaves)
• 2 tspsalt
• 3asam kandis
• 2 cmgalangal
• 5 tbspoil
• 11shallots
• 6 clovesgarlic
• 15red chillies
• 3candlenuts
• 3 cmginger
• 2 cmturmeric

Instructions

1. 1

   Prepare the ingredients

   Cut the beef into pieces. Pound or grind the shallots, garlic, red chillies, candlenuts, ginger and turmeric into a paste.

2. 2

   Fry the spice paste

   Heat the oil in a pan and fry the paste for 7 minutes.

3. 3

   Simmer the stew

   Put the water, beef, fried paste, lemongrass, turmeric leaf, kaffir lime leaves, salam leaves, salt, asam kandis and galangal in a pan. Bring to the boil, then cook gently over low heat until the beef is done and the sauce has thickened.

What is Asam Padeh Gadang?

Asam padeh is a sour, spicy style of stew associated with Padang and West Sumatran cooking. Its name points to the dish’s two defining qualities: tang and heat.

This version pairs beef with a ground chilli-and-aromatic paste, asam kandis and fragrant leaves. A slow simmer gives the flavours time to mingle while reducing the liquid into a concentrated sauce.

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 oil and candlenuts contribute much of the fat. The sauce and any rice served alongside provide most of the meal’s carbohydrates; serve with vegetables to add freshness and balance the plate.

Building the spice base

The paste: Shallots, garlic, chillies, candlenuts, ginger and turmeric are pounded or ground together. Frying the paste for 7 minutes before simmering helps cook out its raw edge.

The aromatics: Lemongrass, turmeric leaf, kaffir lime leaves, salam leaves and galangal add layers of fragrance to the broth. Keep them in the pan as the beef cooks so their flavour infuses the sauce.

Balancing sourness and heat

Asam kandis: These dried sour fruits give the stew its characteristic tartness. They simmer with the beef, seasoning the liquid as it reduces.

Chillies: The recipe uses 15 red chillies, making the paste a central source of heat. The exact intensity can vary with the chillies, so taste the finished sauce before serving.

Getting tender beef

Cut size: Cut the beef into reasonably even pieces so they cook at a similar rate. Round or sirloin are the suggested choices for this recipe.

Doneness: Keep the stew at a gentle simmer rather than a vigorous boil. It is ready when the beef is cooked through and the sauce has thickened; the recipe gives no exact simmering time.

Watching the sauce

Start: The stew begins with 1000 ml of water, so the liquid will be relatively plentiful before it reduces. Bring it to the boil after combining the ingredients, then lower the heat.

Finish: Check the pan as it simmers and stir occasionally to help prevent the beef or paste catching on the bottom. Stop cooking when the sauce has thickened and the meat is done.

Serving the stew

Rice: Serve the beef and its tangy, spicy sauce with steamed rice to make a filling meal and provide a mild contrast to the seasoning.

Fresh sides: A simple serving of vegetables or fresh cucumber can add a crisp contrast to the tender meat and rich sauce.

Recipe notes & tips

• Cut the beef into similar-sized pieces for more even cooking.
• Grind the paste as finely as you can so it blends smoothly into the sauce.
• Fry the paste for the full 7 minutes before adding the other ingredients.
• Once the pan comes to the boil, keep the heat low for a gentle simmer.
• Stir occasionally as the sauce reduces, especially near the end of cooking.
• Taste the sauce before serving and adjust the salt if needed.

Variations

• Milder heat: Use fewer red chillies for a less fiery paste.
• More tang: Add extra asam kandis gradually and taste the sauce as it simmers.
• Different beef cut: Use another suitable stewing cut, allowing it to cook until tender.
• Rice pairing: Serve with steamed rice to soak up the thickened sauce.
• Vegetable side: Add a crisp fresh vegetable side for contrast at the table.

Common mistakes to avoid

• Rushing the paste: Fry it for the full 7 minutes so it has time to cook before simmering.
• Boiling hard: Lower the heat after bringing the pan to the boil to keep the cooking gentle.
• Uneven pieces: Cut the beef into similar-sized pieces so they cook at a more even pace.
• Stopping too soon: Continue simmering until the beef is done and the sauce has thickened.
• Letting the pan catch: Stir occasionally as the liquid reduces, especially towards the end.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat thoroughly in a pan over low heat, adding a splash of water if the sauce has become too thick.

Frequently asked questions