The recent Chinese New Year – like many other open houses – provided a feasting opportunity for all. Gastronomic adventures for the span of 15 days till Chap Goh Mei.
As in the past years, I’ll cook a dish or two for an aunt’s open house. Since I cooked chicken last year, this year it was beef.
Daging Masak Hitam. A popular fare among Sarawakians. A must-have cuisine during kenduri and open houses. Some use prunes and others prefer raisins. Various versions, however, this is a recipe with a personal touch and some alterations. Without further ado, here goes:
1 kg daging (diperap dengan sedikit bawang putih, halia dan kicap manis)
Bahan tumis:
2 sudu besar cili kering yang dikisar
4 sudu besar bawang putih dikisar
6 sudu besar bawang merah dikisar
1 sudu besar halia dikisar
1 sudu besar lengkuas dikisar
Kulit kayu manis, bunga cengkih.
2 sudu besar air asam jawa
Lain-lain:
½ cawan kismis hitam dicincang
4-6 sudu besar kicap manis
Gula Melaka/ Nisan/ Gula Apong
Garam dan Gula secukup rasa
1 sudu besar browning (optional, can be found in bakery ingredients shop)
1. Tumis semua bahan tumisan kecuali air asam jawa.
2. Masukkan gula dan air asam jawa setelah bahan tumisan garing. Hidangan ini kebiasaannya agak manis. However, add sugar to taste. Level of spiciness is totally up to your taste bud.
3. Masukkan daging yang telah diperap selama beberapa jam. Tambahkan lebih kurang secawan air.
4. Masukkan kismis, kicap manis, gula Melaka dan bahan perasa lain.
5. Masak daging sehingga empuk.
Browning is optional because it is quite difficult to find any in Peninsular Malaysia. Though I don’t think it’s exclusively sold only in Sarawak. hhmm… Browning helps darkens the colour of the meat. It tastes nothing like chocolate so don’t bother substituting it with any cooking nor dark choc. Omit it from yr cooking, it does no harm to your dish ;)
Gula Apong is palm syrup produced only in Sarawak. Fungsinya? Giving added aroma and flavour to your dish; pretty much the same as gula Melaka and nisan (in Kelantan and Terengganu).
Oh, sometimes I’ll tie up some screwpine leaves (daun pandan) and let it simmer alongside the beef.
Below are some pics to help you visualize.
Happy cooking peeps!
The beef being marinated. This was 3kg of beef. Semput time menggodek dalam periuk.
I prefer Kicap Manis Cap Kipas Udang, however, this is the only one available..hentam saja la
The green peas are just for garnishing.
