Daging Masak Merah (Classic Beef Stew)
Hidangan tradisional · Malaysian
A rich and savory Malaysian beef stew, slow-cooked in a flavorful tomato and chili-based sauce with aromatic spices. This classic version emphasizes deep, complex flavors achieved through traditional cooking methods.
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
- Dried chilies, soaked and blended15-20
- Tomato paste4 tbsp
- Canned tomatoes, crushed400g
- Coconut milk200 ml
- Lemongrass, bruised2 stalks
- Galangal, sliced1 inch piece
- Star anise2
- Cinnamon stick1
- Cloves3
- Sugar2 tbsp
- Saltto taste
- Black pepperto taste
- Vegetable oil3 tbsp
- Wateras needed
- Cilantro, for garnisha few sprigs
Langkah
- 1
Heat 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, about 5-7 minutes.
- 3
Add minced garlic and grated ginger, sauté for another minute until fragrant.
- 4
Stir in the blended dried chilies and tomato paste. Cook for 5 minutes, stirring constantly, until the paste darkens.
- 5
Add the crushed tomatoes, bruised lemongrass, sliced galangal, star anise, cinnamon stick, and cloves. Cook for another 5 minutes.
- 6
Return the browned beef to the pot. Add coconut milk, sugar, salt, and black pepper. Stir well.
- 7
Add enough water to just cover the beef. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2-3 hours, or until the beef is very tender. Stir occasionally and add more water if it becomes too dry.
- 8
Once the beef is tender and the sauce has thickened, adjust seasoning with salt and sugar if needed. Remove lemongrass, galangal, star anise, cinnamon, and cloves before serving.
- 9
Serve hot, garnished with fresh cilantro.
