Daging Masak Lemak Cili Api (Classic Beef in Spicy Coconut Gravy)
Hidangan tradisional · Malaysian
A rich and spicy beef curry cooked in coconut milk with a fiery blend of chilies and aromatic spices. This classic dish is a staple in Malaysian cuisine, known for its intense flavor and creamy texture.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Beef (chuck or brisket), cut into cubes500g
- Coconut milk (thick)400ml
- Coconut cream100ml
- Dried chilies, soaked and deseeded15-20
- Shallots, peeled8-10
- Garlic cloves4-5
- Galangal, sliced2cm piece
- Turmeric, fresh, sliced1cm piece
- Lemongrass, bruised1 stalk
- Turmeric leaves, torn2 leaves
- Tamarind paste, diluted in water1 tbsp
- Saltto taste
- Water100ml
- Vegetable oil2 tbsp
Langkah
- 1
Blend soaked dried chilies, shallots, garlic, galangal, and fresh turmeric into a smooth paste.
- 2
Heat vegetable oil in a pot or wok over medium heat. Add the blended paste and sauté until fragrant and the oil separates.
- 3
Add the beef cubes and stir-fry until they are browned on all sides.
- 4
Pour in the thick coconut milk, coconut cream, and water. Add the bruised lemongrass and torn turmeric leaves.
- 5
Bring to a simmer, then reduce heat to low. Cover and cook for 45-60 minutes, or until the beef is tender and the gravy has thickened.
- 6
Stir in the diluted tamarind paste and season with salt to taste.
- 7
Simmer for another 5 minutes. Serve hot.
