Daging Masak Halia Recipe: A Perfect Malaysian Delight

Introduction

Ingredients

• 500g beef, cut into bite-size pieces
• 1 onion, sliced
• 3 garlic cloves, minced
• 2-inch ginger, peeled and sliced
• 2 red chillies, sliced
• 1 tbsp. coriander powder
• 1 tbsp. cumin powder
• 1 tsp. turmeric powder
• 1 tsp. salt
• 2 tbsp. oil
• 1 cup water

Instructions

1. Heat the oil in a pan over medium heat. Add sliced onions and sauté until translucent.
2. Add minced garlic, sliced chili, and ginger. Sauté for 2-3 minutes or until fragrant.
3. Add coriander powder, cumin powder, turmeric powder, and salt. Mix well and cook for another 2-3 minutes.
4. Add the beef and stir to coat the meat with the spice mixture. Cook for 5-7 minutes or until the meat is browned.
5. Add water to the pan and bring it to a boil. Lower the heat and let it simmer for 30-40 minutes or until the meat is tender.
6. Once the meat is cooked, turn off the heat and let it rest for 5-10 minutes.
7. Daging Masak Halia is ready to serve. Serve it hot with steamed rice or with your favorite bread.

Nutrition

• Calories: 300
• Protein: 25g
• Carbohydrates: 5g
• Fat: 20g
• Fiber: 1g

Tips

• Use beef that is tender and has some fat. This will make the meat more flavorful.
• Use fresh ginger instead of dried ginger powder for a stronger flavor.
• Adjust the amount of chili according to your taste. If you like it spicy, add more chili. If you prefer it mild, use less chili.
• Let the meat rest for a few minutes before serving. This will allow the juices to settle and make the meat more tender.
• Serve Daging Masak Halia with steamed rice or your favorite bread.

Conclusion