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Asam Pedas Kerbau
Buffalo meat cooked until tender with spicy and sour notes makes this a hearty choice for your meal.
"No need to hunt buffalo, just use beef"
Ingredients
Quarter kilo of buffalo meat, cut into 2 inch chunks
Large bunch of papaya leaves
To Pound:
6 small red onions
2 cloves garlic
Thumb sized ginger
Half a thumb fresh turmeric
4 Tbs cili boh (made from dried chillies soaked and blended into a paste)
2 stalks laksa leaves
Juice squeezed from a fist sized lump of asam jawa
Sliced into strips:
Half torch ginger flower
2 kaffir lime leaves
Third of a turmeric leaf
Salt and Sugar to taste
Large bunch of papaya leaves
To Pound:
6 small red onions
2 cloves garlic
Thumb sized ginger
Half a thumb fresh turmeric
4 Tbs cili boh (made from dried chillies soaked and blended into a paste)
2 stalks laksa leaves
Juice squeezed from a fist sized lump of asam jawa
Sliced into strips:
Half torch ginger flower
2 kaffir lime leaves
Third of a turmeric leaf
Salt and Sugar to taste
Serves...
4
A red-hot mean-looking concoction gravy of spicy grated chillies, this one sporting sexy hunks of kerbau or buffalo meat.
Beef is a great option if you can't get buffalo meat.
Method
To prepare the buffalo meat, boil the meat in water with the papaya leaves until the meat is tender.
This may take up to 4 hours; keep topping up the water and stir the meat and leaves periodically so they don't stick to the pot.
Fry the pounded ingredients in oil until fragrant. Mix in the cili boh and continue to fry until the oil rises.
Strip the laksa leaves off the stalks and stir it into the cooking cili paste along with the torch ginger flower, kaffir lime leaves and turmeric leaf.
Pour in the asam jawa juice and stir well.
Place the buffalo chunks into the gravy and make sure the meat is coated with all the gravy.
Season with salt and sugar to taste.
Keep it at a simmer until the gravy reduces and the flavours are balanced.
This may take up to 4 hours; keep topping up the water and stir the meat and leaves periodically so they don't stick to the pot.
Fry the pounded ingredients in oil until fragrant. Mix in the cili boh and continue to fry until the oil rises.
Strip the laksa leaves off the stalks and stir it into the cooking cili paste along with the torch ginger flower, kaffir lime leaves and turmeric leaf.
Pour in the asam jawa juice and stir well.
Place the buffalo chunks into the gravy and make sure the meat is coated with all the gravy.
Season with salt and sugar to taste.
Keep it at a simmer until the gravy reduces and the flavours are balanced.
Foodster's Verdict
Asam Pedas Kerbau
Difficulty
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Latest Comments
Sorry, it should be 11 am to 1 am, changed already.
By Farah on 2012 May 06
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
are you sure that their operation hour from 11am to 1pm?
By Mohd Azuan Ishak on 2012 May 05
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....
By Farah on 2012 Apr 17
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
i would say the best malay nasi ayam,addictive sambal
By mm55 on 2012 Apr 13
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
Thanks for the suggestion, Angie. We actually know someone who makes really good sugee cake. Will definitely consider it for the future.
By Farah on 2012 Apr 08
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Its the kuih keria pict rite Vini? Check out our Street Food at Home show coming soon beb. Riz and Aly making it from scratch.
By Adly on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
This list is superb i can die just salivating on the pictures! Argh!!!
By Vini Balan on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
Sorry to hear that she has passed on. But her food still lives on. The patin and ulam daun gajus with sambal is still gud.
By Adly on 2012 Apr 05
From the entry 'Gerai Kak Mek Afidah'.
From the entry 'Gerai Kak Mek Afidah'.
I would love to have a step by step video lesson on how to make a really good Eurasian style Sugee cake. I cannot find one on the internet yet.
By Angie Wheatley on 2012 Apr 02
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Babe_KL...ok will try Wong Poh one of these days...butter crab sounds yummy
By Farah on 2012 Apr 02
From the entry 'Top 5 Seafood Joints in PJ'.
From the entry 'Top 5 Seafood Joints in PJ'.
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