Beef in Black Sauce, or Daging Masak Hitam, is a true multicultural dish that borrows flavours from Chinese, Malay and Indian cuisines. Thick soy sauce from China, turmeric from India and fresh herbs from Malaysia, go together to create a delectable dish.
Note: Quantities shown on Best Wan may vary slightly from those listed below.
Heat the oil and sauté the Paste until fragrant and oil begins to appear on the surface.
Add in Beef, Tamarind Juice, Dark Sweet Soy Sauce, Brown Sugar and water. Stir well. Add salt, pepper and Palm Sugar to taste.
Simmer until the Beef is tender, and the sauce almost dry. Serve.
Beef in Black Sauce
(Daging Masak Hitam)
90 ml / 3 fl oz / 3/8 cup Vegetable Oil
1 kg / 2 Pounds / 3 oz Beef, finely sliced (Striploin, Sirloin, Topside)
3 pieces Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain
45 g / 1 ½ oz / ¼ cup Brown Sugar or Palm Sugar (Gula Melaka) 1 litre / 1 3/5 pints / 4 cups water
125 ml / 4 fl oz / ½ cup Dark Sweet Soy Sauce (Kicap Manis)
3 Tbsp / 2 ½ fl oz Chili Powder or ready-made Chili Paste (Cili Boh)