Hot and Spicy Beef (Daging Api-Api)


125 ml Cooking oil
2 tbsp Sugar
1 kg Beef rump, sliced into 2 x 4 cm and boiled until tender
350 ml Water
1 tbsp Tamarind pulp, mixed with 2 tbsp water, squeezed and juice strained
3 tbsp Thick sweet soy sauce
Salt to taste
Coarsely ground black peppercorns
Coarsely Ground
30 Dried chilies, boiled to soften
15 Shallots, peeled
6 cloves Garlic, peeled
1 tbsp Black peppercorns




Heat cooking oil in a pot over high heat. Fry ground ingredients until fragrant. Stir and reduce heat. Add sugar and continue to stir until mixture looks glossy. Add boiled beef, turning constantly and pour in the water, tamarind juice, thick sweet soy sauce and salt to taste. Cook until gravy thickens. Remove from heat. Sprinkle with coarsely ground black pepper before serving.

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