📝 About This Recipe
Originating from Central Java, Garang Asem is a masterpiece of Indonesian culinary balance, blending rich coconut milk with a sharp, refreshing acidity. Traditionally steamed in banana leaves, this beef version features tender morsels of meat bathed in a fragrant broth infused with starfruit and green tomatoes. It is a soul-warming dish that offers a complex profile of sour, spicy, and savory notes in every spoonful.
🥗 Ingredients
The Meat and Broth
- 500 grams Beef Chuck or Brisket (cut into 2cm cubes)
- 700 ml Thin Coconut Milk (fresh is preferred)
- 300 ml Beef Stock or Water
Aromatics and Spices
- 8 pieces Shallots (thinly sliced)
- 5 cloves Garlic (thinly sliced)
- 3 cm Galangal (bruised)
- 2 cm Ginger (bruised)
- 2 stalks Lemongrass (white part only, bruised)
- 4 pieces Indonesian Bay Leaves (Daun Salam)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
The Sour and Spicy Elements
- 10-12 pieces Belimbing Wuluh (Averrhoa bilimbi) (sliced into rounds)
- 3 pieces Green Tomatoes (wedged)
- 15 pieces Bird's Eye Chilies (leave whole for mild heat, or slice for spice)
- to taste Salt and Coconut Sugar (approximately 1.5 tsp salt and 1 tsp sugar)
Wrapping Materials
- 4-6 large sheets Banana Leaves (softened over a flame)
- 10 pieces Toothpicks or Bamboo Skewers (to secure the parcels)
👨🍳 Instructions
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1
Begin by boiling the beef cubes in the 300ml of water/stock until they are roughly 60% tender. Skim off any foam that rises to the surface. Do not discard the liquid.
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2
In a large pot, sauté the sliced shallots and garlic in a little oil until fragrant and translucent. Add the galangal, ginger, lemongrass, bay leaves, and kaffir lime leaves, stirring for another 2 minutes.
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3
Pour the thin coconut milk into the aromatics mixture. Bring to a gentle simmer, being careful not to let the coconut milk break (curdle).
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4
Add the parboiled beef and its remaining cooking liquid into the pot. Season with salt and coconut sugar. Simmer for about 15-20 minutes to allow the flavors to meld.
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5
Stir in the sliced belimbing wuluh, green tomatoes, and whole bird's eye chilies. Cook for just 2-3 minutes until the vegetables slightly soften. Remove from heat and let cool slightly.
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6
Prepare the banana leaves by cleaning them with a damp cloth and passing them quickly over an open flame to make them pliable and prevent tearing.
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7
Take two layers of banana leaves and place them in a deep bowl to form a mold. Place a portion of beef, a generous amount of the broth, and a mix of the tomatoes, starfruit, and chilies in the center.
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8
Carefully fold the sides of the leaves upward to encase the liquid. Secure the top with toothpicks to create a sealed pouch (Tum style).
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9
Repeat the process until all ingredients are used. Place the pouches into a steamer that has been preheated to a rolling boil.
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10
Steam the parcels for 30-45 minutes. This final step infuses the dish with the distinct smoky aroma of the banana leaves and ensures the beef is melt-in-your-mouth tender.
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11
Remove from the steamer and let rest for 5 minutes before opening. Serve the parcels directly on a plate to catch the flavorful juices.
💡 Chef's Tips
Always soften banana leaves over heat or they will crack when you try to fold them with the liquid broth inside. If you cannot find belimbing wuluh, you can substitute with extra green tomatoes and a squeeze of lime juice, though the flavor profile will be slightly different. Use a cut of beef with a little fat, like brisket, as it stays moist during the long steaming process. Double wrap the parcels to ensure no broth leaks out during the steaming process, which would result in a dry dish. For a richer version, you can replace half of the thin coconut milk with thick coconut cream added at the very end of the pot-simmering stage.
🍽️ Serving Suggestions
Serve hot with a side of warm, fluffy Jasmine or Basmati rice to soak up the tangy broth. Pair with 'Tempeh Orek' (sweet and spicy fried tempeh) for a crunchy texture contrast. Add a side of 'Emping' (melinjo nut crackers) for a slightly bitter and savory crunch. A tall glass of Iced Lemongrass Tea or 'Es Jeruk' (Indonesian orange ice) complements the sour notes perfectly. Provide extra fresh bird's eye chilies on the side for those who prefer an even higher heat level.