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Nyonya eggs belanda or... fried eggs in a sweet and sour tamarind gravy! This is a great food memory from Penang, Malaysia.

Tamarind Beef Stew

Course Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories per serving 493 kcal

Ingredients

  • 6 tbsp tamarind juice
  • 2 lb beef chuck (900 g), diced
  • 1 medium green bell pepper
  • 3 small shallots chopped
  • 1 medium red bell pepper
  • 1 red chili chopped
  • 4 fresh tomatoes chopped
  • 4 medium garlic cloves chopped
  • 2 cups Belgian dark ale (480 ml)
  • 2 handfuls fresh cilantro chopped
  • 1 tsp brown sugar
  • sunflower oil
  • pepper
  • salt

Instructions

  1. Season the diced beef on all sides with a little salt and pepper. Stir fry the meat for 5 minutes in some sunflower oil.
  2. Add the dark ale, the tamarind juice, shallots, garlic, tomatoes, brown sugar, bell peppers and red chili. Then season with a pinch of salt.
  3. Bring the ingredients to a rolling boil. Stir, cover and simmer for at least 2 hours until the beef is tender. If the stew isn’t thick enough, then remove the lid and simmer for another 20 to 30 minutes.
  4. Check the seasoning and add extra pepper or salt to taste if necessary. Take the pan off the heat and then stir in the freshly chopped cilantro.
  5. Serve the tamarind chili piping hot.
  6. Nyonya eggs belanda or... fried eggs in a sweet and sour tamarind gravy! This is a great food memory from Penang, Malaysia.