Syawal Beef (Daging Sinaran Syawal)

1 kg Topside beef, cut into 4 x 4 x 1 cm pieces
500 ml Water
6 tbsp + 2 tbsp Dark soy sauce
500 ml + 60 ml Cooking oil
3 tbsp Brown sugar
50 g Tamarind pulp, mixed with 3 tbsp water,
squeezed and juice strained Sugar and salt to taste
2 Red chilies, halved lengthwise
2 Green chilies, halved lengthwise
1 Onion, peeled and sliced into rings
Coarsely Ground
7 Red chilies, large
20 Shallots, peeled
6 cloves Garlic, peeled
4 cm knob Matured ginger, peeled



Mix beef, water and 6 tbsp of dark soy sauce in a pan. Cook over medium heat and boil until beef is tender. Remove the beef and set aside the beef stock. Heat 500 ml cooking oil in a pan and fry beef until golden brown. Remove from heat and set aside. Heat 60 ml cooking oil in a pot and fry ground ingredients until oil separates. Add brown sugar, 2 tbsp dark soy sauce and beef stock. Simmer over low heat until gravy thickens. Add fried beef and tamarind juice. Season with salt and sugar to taste. Add red and green chilies and sliced onions and cook until gravy thickens.

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