Pekasam Daging: A Tasty And Sour Malaysian Delight

Ingredients

• 1 kg beef (chopped into small pieces)
• 1 cup of tamarind juice
• 1 cup of water
• 1 cup of fermented fish (pekasam)
• 1 onion (chopped)
• 3 cloves of garlic (minced)
• 2 stalks of lemongrass (bruised)
• 2 tablespoons of chili paste
• 1 tablespoon of sugar
• 1 teaspoon of salt

Instructions

1. First, you need to prepare the tamarind juice. Mix the tamarind paste with water and strain the mixture to remove any solids.
2. Next, heat some oil in a pan and sauté the chopped onion and minced garlic until fragrant.
3. Add the lemongrass and chili paste to the pan and continue to sauté for a few more minutes.
4. Add the chopped beef to the pan and cook until browned on all sides.
5. Once the beef is browned, add the fermented fish and stir well.
6. Add the tamarind juice, sugar, and salt to the pan and mix everything together.
7. Bring the mixture to a boil, then reduce the heat and let it simmer for about an hour. Stir occasionally to prevent sticking.
8. After an hour, check the seasoning and adjust if necessary. If the mixture is too sour, you can add more sugar to balance it out.
9. Let the pekasam daging cool down before serving.

Nutrition

• Calories: 360
• Protein: 32g
• Fat: 12g
• Carbohydrates: 32g
• Fiber: 5g

Tips and Variations

• Use a good-quality fermented fish for the best flavor. You can find pekasam at most Asian grocery stores.
• Adjust the level of spiciness according to your preference. If you like your food spicy, add more chili paste. If you prefer a milder flavor, use less chili paste.
• You can also use other types of meat, such as chicken or lamb, if you prefer. Just adjust the cooking time accordingly.
• Serve pekasam daging with steamed rice and some fresh vegetables for a complete meal.

Conclusion