Daging Masak Hitam (Classic Malaysian Black Beef Stew)
Hidangan tradisional · Malaysian
A rich and savory Malaysian beef stew characterized by its dark, glossy sauce derived from dark soy sauce and tamarind, slow-cooked to tender perfection with aromatic spices.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Beef chuck, cubed1 kg
- Onions, sliced2 large
- Garlic, minced5 cloves
- Ginger, grated1 inch piece
- Dark soy sauce150 ml
- Tamarind paste2 tbsp
- Water250 ml
- Star anise3
- Cinnamon stick1
- Cardamom pods3
- Cloves5
- Chili padi, sliced (optional)2-3
- Saltto taste
- Black pepperto taste
- Vegetable oil2 tbsp
Langkah
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, then set aside.
- 2
Add sliced onions to the pot and sauté until softened and lightly browned.
- 3
Add minced garlic and grated ginger, sauté for another minute until fragrant.
- 4
Return the beef to the pot. Add dark soy sauce, tamarind paste, and water. Stir well to combine.
- 5
Add star anise, cinnamon stick, cardamom pods, and cloves. If using, add sliced chili padi.
- 6
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 2-3 hours, or until the beef is very tender. Stir occasionally.
- 7
Season with salt and black pepper to taste. The sauce should be thick and glossy.
- 8
Serve hot, garnished with fresh cilantro if desired.
