Malaysian black beef stew
My favourite Malaysian eatery in London is Dapur in Holborn. You must try their daging masak hitamnblack-cooked beef, if you ever see it on their menu. This is my recreation of it. Sweet, with a deep depth of flavour from soy sauce, but with a hefty chilli kick. You can’t help but go in for more!
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A recipe for Malaysian black beef stew
Recipe information
Yield
Serves 4-6
Ingredients
Seasoning
Preparation
Step 1
Finely chop the onions, ginger, garlic cloves and chillies in a food processor.
Step 2
Heat the oil in a large non-stick saucepan over a medium-high heat. Fry the onion mixture for 5 minutes, stirring every now and then.
Step 3
Add the beef and water to the pan along with all the seasonings. Stir to combine and bring to the boil, then place on the lowest heat possible on the smallest hob (stove burner). Cover and simmer for 1½ hours, stirring every 20 minutes or so.
Step 4
After this time, simmer uncovered for 30 minutes to reduce the sauce.
Step 5
Garnish with the sliced chilli and serve with plenty of rice.
