Daging Masak Hitam is a traditional Malaysian dish known for its rich, dark, and flavorful gravy. It is a festive dish often served during special occasions and celebrations. This comprehensive recipe will guide you through creating an authentic, restaurant-style Daging Masak Hitam at home.
Ingredients:
For the Meat:
- 1.5 kg beef (preferably chuck or brisket), cut into 2-inch cubes
For the Marinade:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tsp white pepper
- 1 tsp salt
For the Spice Paste:
- 10 shallots, peeled
- 6 cloves garlic, peeled
- 5 dried red chilies, soaked in warm water until soft
- 2 inches fresh ginger, peeled and sliced
- 2 inches fresh galangal, peeled and sliced
- 1 stalk lemongrass, white part only, sliced
- 2 tbsp black peppercorns, coarsely ground
For the Gravy:
- 4 tbsp cooking oil
- 2 star anise
- 1 cinnamon stick
- 4 cloves
- 4 cardamom pods
- 3 tbsp dark soy sauce
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp tamarind paste
- 2 tbsp palm sugar or brown sugar
- 2 cups water
- Salt to taste
For Garnish:
- Fried shallots
- Fresh coriander leaves
Instructions:
1. Marinating the Beef:
- In a large bowl, combine soy sauce, oyster sauce, dark soy sauce, white pepper, and salt. Mix well.
- Add the beef cubes to the marinade and coat evenly. Cover and let marinate in the refrigerator for at least 2 hours, or overnight for best results.
2. Preparing the Spice Paste:
- In a food processor, blend the shallots, garlic, soaked dried red chilies, ginger, galangal, lemongrass, and black peppercorns until smooth. Add a little water if needed to achieve a paste consistency. Set aside.
3. Browning the Meat:
- In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat.
- Remove the beef from the marinade (reserve the marinade) and brown the beef cubes in batches, ensuring they get a good sear on all sides. Remove the beef and set aside.
4. Cooking the Spice Paste:
- In the same pot, add the remaining 2 tablespoons of oil.
- Add the spice paste and cook over medium heat, stirring constantly, for about 10-15 minutes until fragrant and the oil starts to separate from the paste.
5. Adding Aromatics and Beef:
- Add star anise, cinnamon stick, cloves, and cardamom pods to the pot. Stir for a minute to release their aromas.
- Return the browned beef and any accumulated juices to the pot. Stir to coat the beef with the spice mixture.
6. Adding Sauces and Liquid:
- Add dark soy sauce, soy sauce, oyster sauce, tamarind paste, and palm sugar to the pot. Stir well to combine.
- Pour in the reserved marinade and 2 cups of water. Bring to a boil, then reduce the heat to low.
7. Simmering:
- Cover the pot and let it simmer gently for about 2-3 hours, or until the beef is tender. Stir occasionally to prevent sticking and ensure even cooking.
- If the gravy reduces too much, add a little more water. The final consistency should be thick and luscious.
8. Seasoning and Final Touches:
- Taste and adjust seasoning with salt if needed. The dish should be savory, slightly sweet, and rich in flavor.
- Remove and discard the star anise, cinnamon stick, cloves, and cardamom pods before serving.
9. Serving:
- Serve Daging Masak Hitam hot, garnished with fried shallots and fresh coriander leaves.
- This dish pairs beautifully with steamed rice, nasi minyak (fragrant butter rice), or roti canai (flaky flatbread).
Tips for a Perfect Daging Masak Hitam
- Marinating the Beef:
- Allow sufficient time for marinating to let the flavors penetrate the meat deeply. Overnight marinating yields the best results.
- Spice Paste Consistency:
- Ensure the spice paste is smooth to help it cook evenly and integrate well with the beef.
- Slow Cooking:
- Simmering the beef slowly allows the meat to become tender and the flavors to develop fully. Patience is key for this dish.
- Balancing Flavors:
- Adjust the sweetness and saltiness to your preference. The palm sugar adds a unique depth of flavor, but you can balance it with more tamarind paste for tanginess if desired.
- Using Fresh Ingredients:
- Fresh aromatics like ginger, galangal, and lemongrass make a significant difference in the depth of flavor. Avoid substituting with dried versions if possible.
- Gravy Consistency:
- The final gravy should be thick and cling to the beef. If it’s too runny, continue to simmer uncovered until it reduces to the desired consistency.
Nutritional Information (per serving):
- Calories: 480
- Protein: 36g
- Carbohydrates: 15g
- Fat: 30g
- Fiber: 2g
Conclusion
Daging Masak Hitam is a dish that embodies the rich culinary traditions of Malaysia. Its complex flavors and tender meat make it a standout dish for any occasion. By following this comprehensive recipe, you can create an authentic, restaurant-style Daging Masak Hitam that will surely delight your family and guests. Enjoy the cooking process and savor the deep, satisfying flavors of this Malaysian classic.
