Beef in Black Sauce (Daging Masak Hitam)


100 ml Cooking oil
3 Onions, peeled and sliced
500 g Beef sirloin, cut to desired size but not too small
2 Red chilies, halved lengthwise
2 Green chilies, halved lengthwise
Finely Ground
2 sprigs Curry leaves
8 Shallots, peeled
5 cloves Garlic, peeled
3 cm knob Matured ginger, peeled
2 tbsp Dried chili paste
2 tbsp Meat curry powder
8 cm length Cinnamon stick
Sauce (mixed)
4 tbsp Dark soy sauce
125 ml Coconut cream, extracted from grated coconut
1 tsp Tamarind pulp, mixed with 50 ml water, squeezed and juice strained
Salt and sugar to taste




Heat cooking oil in a pan. Fry onions until golden brown. Drain and set aside. In the same oil, fry ground ingredients until fragrant. Add beef and stir over medium heat until meat is tender. Add sauce, stirring well until gravy thickens. Season with salt and sugar to taste before adding red and green chilies together with the fried onions. Stir until chilies soften.

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