Today we are cooking Beef Cooked Black. I am sure it sounds as weird to you as how it was strange for me to type that. Well, it is the literal translation of the name of the recipe I am sharing today, Daging Masak Hitam. It is a popular dish in states like Sarawak and Perak in Malaysia and has gained a lot of popularity throughout other parts of Malaysia too.
How would I describe Daging Masak Hitam to someone who has zero knowledge about this dish? Hmm, let’s say it resembles a stew but is sweeter in flavor due to the presence of soy sauce. There are slight notes of caramelization with a hint of spice to this dish. Yeah, something like that.
There are many variations to this recipe. Some use kerisik (Dry toasted shredded coconut), and some use prunes. The version I am sharing today is extremely easy but still very flavourful. With the usage of some beautiful spices such as shallots, ginger, lemongrass, chili, coriander, cumin, fenugreek…etc, it is impossible for this dish not to be big in flavor. I love that there is a marriage of sweetness, spice, and a little tang in every mouthful.
This Daging Masak Hitam Recipe is a perfect make ahead. It is a wholesome main perfect served with steamed rice. Oh, I have been told that this is a popular dish during Ramadan. In fact, Malaysians love to serve this dish as a spread during Eid, alongside their favorite ketupat and lontong! Do give this black beauty a try. You should never say no to delicious food and feel-good flavor!
- 1kg beef rump, cubed and marinate with 2 tbsp of sweet soy sauce
- 20 dried chilies (cut and soaked in hot water until soft)
- 3 red onion
- 8 cloves garlic
- 2-cm ginger
- 2 lemongrass, bruised
- 1 stick cinnamon
- 3 cardamom
- 1-star anise
- 3 cloves
- 2 tomatoes, diced
- 1 tbsp raisins (optional)
- 3 sprigs of curry leaves
- 2-4 tbsp sweet soy sauce/kicap manis (Depending on the saltiness of your soy sauce)
- 1 tbsp oyster sauce
- 2 tsp coriander powder
- 1 tsp fennel powder
- 1 tsp cumin powder
- ½ tsp black pepper
- 3 tbsp cooking oil
- Fried shallots, for garnishing
- In a pan, heat up oil and saute curry leaves for 1 minute.
- Add blended ingredients, lemongrass, cardamom, cinnamon, star anise, and cloves until fragrant.
- Add coriander, fennel, cumin powder and black pepper.
- Cook for a further 5 minutes.
- Add marinated beef, oyster sauce, sweet soy sauce, tomato and raisins. Add some water to cook the beef.
- Simmer till beef is tender and the gravy is nice and thick.
- Garnish with fried shallots and serve with steam rice.