Resepi Daging Masak Itam

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Post on Dec 21, 2024

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Resepi Daging Masak Hitam: A Rich and Savory Malaysian Delight

Daging Masak Hitam, or Black Pepper Beef, is a beloved Malaysian dish known for its intensely flavorful, rich, and slightly sweet sauce. This recipe guides you through creating this culinary masterpiece at home. Get ready for tender, succulent beef in a sauce that's deeply satisfying and perfect for family gatherings or a special treat.

Understanding the Key Ingredients

The magic of Daging Masak Hitam lies in the balance of its ingredients. Here's a breakdown of what makes this dish so special:

• Beef: Choose a cut that's suitable for braising, such as chuck, brisket, or shin. These tougher cuts become incredibly tender when slow-cooked in the rich sauce.
• Black Peppercorns: These are the star of the show! Don't skimp on quality; freshly ground peppercorns will significantly enhance the flavor.
• Soy Sauce: Provides saltiness and umami depth to the sauce.
• Rock Sugar: Balances the savory flavors with a touch of sweetness. This is crucial for achieving the characteristic Daging Masak Hitam taste.
• Garlic and Ginger: These aromatics form the base of the flavor profile, adding warmth and complexity.
• Star Anise: Adds a subtle licorice-like flavor that complements the black pepper.
• Chillies (optional): For those who prefer a spicier kick, add some chopped chillies.

Resepi Daging Masak Hitam: A Step-by-Step Guide

Ingredients:

• 500g beef, cut into 2-inch cubes
• 2 tbsp cooking oil
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 2 tbsp black peppercorns, coarsely crushed
• 1/2 cup soy sauce
• 1/4 cup rock sugar
• 2 star anise
• 1 cup water (or more, as needed)
• 1-2 red chilies, sliced (optional)
• Spring onions, for garnish (optional)

Instructions:

1. Sear the Beef: Heat the oil in a wok or large pot over medium-high heat. Sear the beef cubes until browned on all sides. This step helps to develop a richer flavor. Remove the beef and set aside.
2. Sauté Aromatics: Add the minced garlic and ginger to the pot and sauté for about a minute until fragrant.
3. Bloom the Spices: Add the crushed black peppercorns and star anise. Stir-fry for another minute until fragrant.
4. Combine Ingredients: Return the seared beef to the pot. Pour in the soy sauce and water. Add the rock sugar and chilies (if using).
5. Simmer: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1.5-2 hours, or until the beef is incredibly tender. Stir occasionally and add more water if the sauce becomes too thick.
6. Adjust Seasoning: Taste the sauce and adjust the seasoning as needed. You might want to add more soy sauce for saltiness or rock sugar for sweetness.
7. Serve: Garnish with chopped spring onions (optional) and serve hot with steamed rice.

Tips for the Perfect Daging Masak Hitam

• Slow and Low: The key to tender beef is slow cooking. Don't rush the simmering process.
• Quality Ingredients: Using fresh, high-quality ingredients will make a noticeable difference in the final taste.
• Don't Overcrowd the Pot: Make sure you have enough space in your pot for the beef to cook evenly.
• Taste and Adjust: Taste the sauce frequently and adjust the seasoning to your preference.

Serving Suggestions

Daging Masak Hitam is traditionally served with steamed white rice. The rich, savory sauce is perfectly complemented by the plain rice, allowing the flavors of the beef to shine through. You can also serve it with other sides like stir-fried vegetables or a simple salad.

This detailed recipe will guide you to create an authentic and delicious Daging Masak Hitam. Enjoy the process and the incredible flavors of this Malaysian gem! Remember to share your culinary creation with family and friends – it's a dish best enjoyed together.