|Black Beef Rendang Ala Sarawak|
Daging masak itam, as it is famously known, is a Sarawakian Malays type of beef rendang that is normally being served during special occasion such as weddings and Eid celebration. Sarawakian black beef rendang is very distinct in comparison to its Western Malaysia counterpart because of the use of dark caramel soy sauce, palm sugar and prune, with the absence of coconut milk and kerisik or grated coconut. It is also sweeter in nature, with just a little hint of dry spices and spiciness. Although prune may not be compulsory, this is the ingredient that helps in the coloring, texture and special taste to this dish.
A) Blend altogether
5 cloves of garlic
Half a small onion
2 lemongrass - cut finely
1 cm galangal
1 cm ginger
2-3 tbs pitted prunes - blended into paste
2 tbs palm sugar
1 tbs chilli sauce
1 tbs tomato sauce
1 tbs chili paste
1 tbs kurma powder+1 tbs of curry powder - mix with water to make paste
1/2 cup of tamarind juice
Dark caramel soy sauce - for marinate and for coloring
Salt to taste
Spices : 1 cinnamon stick, 2 star anise, 5 cloves, 3 cardamom pods
300gm lean beef
2 tbs dried raisin
1. Marinate beef with 1 tbs dark caramel soy sauce for about 1 hour.
2. Heat up enough cooking oil and saute the spices.
3. Add and saute the blended item A until fragrant.
4. Add in chili paste, kurma powder, and chili powder, stir and wait until the oil breaks and comes to the surface.
5. Add in the beef and stir until cooked sufficiently.
6. Add palm sugar, chilli sauce, tomato sauce, dark caramel soy sauce, tamarind juice and prune paste.
7. If too dry, add in about 1 cup of water. Cover and heat at low heat.
8. Stir once in a while to avoid burning at the bottom.
9. When almost dry, add salt to taste. Also other sauces and dark soy sauce can be added to adjust.
10. If preferred, can add dried raisin just before turning off the fire.