Monday, September 24, 2012

Daging Masak Hitam Ala Sarawak

Black Beef Rendang Ala Sarawak 

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.

Ingredient:
A) Blend altogether
5 cloves of garlic
5 shallots
Half a small onion
2 lemongrass - cut finely
1 cm galangal
1 cm ginger

B)
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

Optional:
2 tbs dried raisin
Method:
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.

12 comments:

WendyinKK @ Table for 2..... or more said...

Thanks for explaining the difference between the versions.

Nimi said...

No problem at all. You should try it someday, all ingredient can easily be found :D

Kumang Belelang said...

Hi there, thank you for putting up this recipe here :-) Am planning to try it out for my Gawai dinner. May I ask, this is for how many pax?

Nimi said...

Hi Kumang Belalang,

Tq for visiting :)

300gm lean meat can serve about 3-4 pax.

Kumang Belelang said...

Hi Nimi, thank you. I enjoy reading your blog especially whenever I miss Kuching :-) we are sometimes limited with some unique ingredients here...

Nimi said...

I originally wrote these recipes becos I missed home and the food too. Now back in Swak, I miss Semenanjung's food :D

Kumang Belelang said...

Btw, any idea if it is ok to cook this dish a day before? Am planning to cook it for my Gawai dinner this year. My usual rendang which is an improvised version of the minang rendang is usually cooked a day before the function day.

Nimi said...

Sure you can, just heat it up twice a day :D

Kumang Belelang said...

I wonder if it will be as tasty if I use venison meat...perhaps I should try ;-)

Nimi Momo said...

Hi, how did i miss all these comment?? :,(
Anyway venison is great option.

Anonymous said...

300g???? 3 spoonsfull all gone.

Nimi said...

Yes, it is as its what written on the package when i bought it and what u see in the picture. If ur math is weak and find it difficult to adjust the ratio, let me know? Your next comment under anonymous will be deleted however.

-Cooking is an art, not a rocket science - by unknown