Editorial sample recipeMalaysianintermediatehalaldairy-free

Daging Masak Hitam

Name: Daging Masak Hitam
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 500 g Beef chuck roast, sliced into thin strips; 4 tbsp Sweet soy sauce (kecap manis); 2 tbsp Dried chili paste; 1 large Yellow onion, finely chopped; 1 tbsp Fresh ginger, minced; 4 cloves Garlic, minced; 4 pieces Whole cloves; 2 pieces Star anise; 2 tbsp Vegetable oil

Tender beef strips braised in a dark, aromatic sweet soy glaze spiced with cinnamon, cloves, and chili.

Prep: 20 min
Cook: 45 min
Total: 65 min

AI-generated illustration of Daging Masak Hitam

AI illustration

Technique to learn

Slow Soy Reduction

Gently reducing sweet dark soy sauce with meat juices over low heat to form a thick, bittersweet glaze.

Instructions

Step 1: In a bowl, toss beef strips with 2 tablespoons of sweet soy sauce and marinate for 15 minutes.
Step 2: Heat vegetable oil in a heavy pot over medium heat; add whole cloves and star anise, stirring for 1 minute.

Step 3: Add chopped onion, minced ginger, and minced garlic, sautéing for 5 minutes until soft and translucent.

Step 4: Stir in the dried chili paste and cook for 3 minutes until oil glistening appears.

Step 5: Add marinated beef strips and remaining sweet soy sauce, stirring well to coat the beef in aromatics.

Step 6: Cover pot, lower heat to low, and braise gently for 30-35 minutes until beef is tender and sauce coats the meat in a rich dark glaze.

Cooking tips

Marinating beef in sweet soy sauce beforehand caramelizes the meat evenly as it braises.
Low heat prevents the dark soy sugars from burning during the long reduction process.
Original home-cooking adaptation inspired by Malaysian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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