Daging Masak Hitam

Daging Masak Hitam is a common dish among Malaysians especially during Raya. Still in a mode of Raya ehh..why not you try this for your Raya open house. This particular recipe is rather easy. For one, you don't have to go through all the trouble of having to marinate the beef with various spices and what not. I assure you that the end result is delicious nevertheless. All you need to do is to follow and exercise the correct technique.

I learned this recipe from my sister's MIL many many years ago when I was still single. In fact, my hubby loves this dish very much. I believed that I cooked this dish when we first got married and he keeps on asking me to cook it over and over again.



Ingredient A:

1kg of beef
500 gram chilli paste(cili boh)
1/2 bottle ofsoy sauce(kicap)
2 tbsp of thick soy sauce( kicap pekat)
5-6 cloves of red onions(bawang besar)-sliced
2tbsp of fried onion-blend
1 cup of tamarind juice
4-5 tbsp sugar
Salt to taste
1 cup of oil

lngredient B:

4 cloves of shallots-sliced
3 cloves of garlic-sliced
2 cinnamon
2 star anise



Method:
Cook beef chunk in water until it tender and cut into slices.
Heat oil in a wok and fry the red onion until the onion turn brown-set aside.
Reheat wok and fry ingredient B until fragrant.
Add the chilli paste and cooked it until the colour change.
Add sugar and stir for another 5 minutes.
Pour in both soy sauce and tamarind juice.
Stri occasionally so that the mixture does not stick to the wok.
Put in the beef and cooked it until the red oily layer comes out.
Add in the fried onion and continue stir.
Put in salt to taste and cook it until beef in tender and the gravy is thick.
Finally put in the blended fried onion.
Done.



Tips and trick:
# Only use chilli paste( chilly boh) that you buy directly from the shop. Refrain from using homemade blended dried chilli bacause as it will affect the taste and the look.
#Be generous with the oil as it will make the red oily layer come out nicely.
#Make sure that you fried the onion thoroughly as it will bring out the aroma of the dish.
#For the blended fried onion that you add in towards the end of the cooking, use the one that you can buy from the shop. The more you add in , more thicker the gravy will be. You can use this technique whenever you cook any other dishes.
#You may sprinkle the raisin on top of the dish.