Today I made a special dish which my kids and husband says it was nice...heehehhe masuk bakui angkat sendiri...in Malay it is called "Daging Masak Hitam" and in English its Beef in Dark Sauce..OH MY ENGLISH!!!
|Daging Masak Hitam|
It's nice to eat with rice or pulut or french toast or u can even eat it on its own...so here is the recipe which I have used for my version of Daging Masak Hitam:
Ingredients A: (boiled and cooked until meat is tender)
1kg of beef - cut into small chunks
light sweet soy sauce
Ingredients B: (blended together)
chilli paste - made of dried chilli, boiled
shallots - about 15 small ones
a bulb of garlic
2 inches of ginger
250gm fried shallots - the ones pre-packed will do as well
2 tomatoes - thickly sliced
1 big onion - thickly sliced
2 spoonful of sugar for seasoning
2 spoonful of dark soy sauce or kicap mee
How I cook this dish:
- Put ingredients A in a big pot and then add about 2 litres of water and bring to a boil. Make sure to put a tight lid on the pot so that the meat cooks faster.
- While boiling don't forget to skim all the fat (the ones that sits in the surface of the water or soup) it is also called degreasing. It's a good way to take care of our body..We don't need that much fat in our body!!
- Add water gradually (only if needed) until the meat is cooked and really tender.
- In another pan/kuali, heat a bit of oil and fry/saute all the ingredients in B section. Saute until you can see oil sipping out of the fried ingredients and u can smell the nice aroma from it n then u'll know it's done.
- Add in the sauted ingredients (4) into the big pot (1) together with the meat.Stir gradually to make sure nothing sticks to the bottom of the pot.
- Add in ingredients C and stir again until all ingredients are mixed evenly and turn down the heat and let it simmer until the sauce is thickened.
- Make sure u have a taste of the sauce and add in sugar or salt if needed. It's all in the taste pallet, if u like the taste then go with it. If u like it hot and spicy then add some more chilli or chilli padi.
- And plate when done. You can keep this dish in a clean container and keep it in the fridge (3 days) or in the freezer (up to 2 weeks) and reheat when needed.
I hope u'll try and like my version of the Daging Masak Hitam. This dish is great for all occasions, weddings, holiday specialty dish or even just a fine dish to eat with your loved ones in the weekend. Have fun cooking and enjoy!!