Daging Masak Berlada (Classic Beef Chili)
Hidangan tradisional · Malaysian
A classic Malaysian dish featuring tender beef stir-fried with a spicy and savory chili paste, balanced with aromatic spices and a hint of sweetness.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Beef sirloin or flank steak500g
- Dried chilies15-20
- Shallots4-5
- Garlic cloves4-5
- Ginger1 inch piece
- Belacan (shrimp paste)1 tsp
- Lemongrass stalks1 stalk
- Tamarind paste1 tbsp
- Soy sauce2 tbsp
- Sugar1 tbsp
- Vegetable oil3 tbsp
- Saltto taste
- Water1/4 cup
- Cilantrofor garnish
Langkah
- 1
Soak dried chilies in hot water until softened. Drain and blend with shallots, garlic, ginger, and belacan to form a chili paste.
- 2
Slice beef thinly against the grain.
- 3
Bruise the lemongrass stalk.
- 4
Heat vegetable oil in a wok or large pan over medium-high heat. Add the chili paste and bruised lemongrass. Stir-fry until fragrant and the oil separates, about 5-7 minutes.
- 5
Add the sliced beef to the wok. Stir-fry until the beef is browned and cooked through.
- 6
Stir in tamarind paste, soy sauce, sugar, salt, and water. Cook for another 2-3 minutes until the sauce thickens slightly and coats the beef.
- 7
Remove lemongrass stalk. Serve hot, garnished with fresh cilantro.
