Daging Sambal: A Spicy Malaysian Delight

Introduction

Ingredients

• 500g beef (sirloin, tenderloin or flank steak)
• 4 tablespoons of oil (vegetable or canola oil)
• 2 onions, chopped
• 4 garlic cloves, minced
• 2 teaspoons of tamarind paste
• 1 tablespoon of sugar
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of cumin powder
• 1 teaspoon of coriander powder
• 1 teaspoon of turmeric powder
• 5 dried red chilies, soaked in water and chopped
• 3 fresh red chilies, chopped
• 2 tablespoons of tomato paste
• 1 cup of water
• 2 stalks of lemongrass, bruised
• 5 kaffir lime leaves

Instructions

1. Start by cutting the beef into thin strips and set them aside.
2. Heat the oil in a wok or a large frying pan over medium-high heat.
3. Add the chopped onions and minced garlic to the pan and stir-fry until fragrant and golden brown.
4. Add the tamarind paste, sugar, salt, black pepper, cumin powder, coriander powder, and turmeric powder to the pan and stir-fry for 1-2 minutes.
5. Add the chopped dried and fresh red chilies to the pan and stir-fry for another 1-2 minutes.
6. Add the tomato paste to the pan and stir-fry for 1-2 minutes.
7. Add the beef strips to the pan and stir-fry until they are cooked through.
8. Add the water, lemongrass, and kaffir lime leaves to the pan and bring to a boil.
9. Reduce the heat to low and let it simmer for 30-40 minutes, or until the beef is tender and the sauce has thickened.
10. Remove the lemongrass and kaffir lime leaves from the pan and discard them.
11. Serve the Daging Sambal hot with rice or noodles.

Nutrition

• Calories: 320
• Protein: 25g
• Fat: 20g
• Carbohydrates: 10g
• Fiber: 2g
• Sodium: 450mg
• Potassium: 500mg
• Vitamin A: 15% of the daily value
• Vitamin C: 20% of the daily value
• Iron: 15% of the daily value

Conclusion