Daging Singgang: A Delicious And Spicy Malaysian Beef Soup

Introduction

Ingredients

• 1 kg beef, cut into small cubes
• 2 liters water
• 2 stalks lemongrass, bruised
• 4 kaffir lime leaves
• 4 dried chilies, soaked in hot water and drained
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp black peppercorns
• 2 cloves garlic, sliced
• 2 shallots, sliced
• 1 inch ginger, sliced
• 1 tbsp tamarind paste
• 1 tbsp palm sugar
• 1 tsp salt
• 2 tbsp cooking oil

Instructions

1. Heat the cooking oil in a large pot over medium heat.
2. Add the sliced garlic, shallots, and ginger, and sauté until fragrant.
3. Add the coriander seeds, cumin seeds, fennel seeds, and black peppercorns, and continue to sauté for another minute.
4. Add the beef cubes to the pot, and stir until the meat is browned on all sides.
5. Add the water, lemongrass, kaffir lime leaves, and soaked dried chilies to the pot, and bring to a boil.
6. Reduce the heat to low, and let the soup simmer for 1-2 hours, or until the beef is tender.
7. Add the tamarind paste, palm sugar, and salt to the pot, and stir until everything is well combined.
8. Let the soup simmer for another 10-15 minutes, or until the flavors have melded together.
9. Remove the lemongrass and kaffir lime leaves from the pot, and discard.
10. Serve the Daging Singgang hot with a side of steamed rice.

Nutrition

• Calories: 413
• Protein: 39g
• Fat: 21g
• Carbohydrates: 15g
• Fiber: 2g
• Sugar: 7g
• Sodium: 524mg

Tips and Tricks

• If you can't find fresh lemongrass, you can use dried lemongrass instead.
• If you want a spicier soup, you can add more dried chilies to the pot.
• Make sure to use palm sugar instead of regular sugar, as it will give the soup a more authentic flavor.
• If you don't have tamarind paste, you can use lime juice instead.
• For a healthier version of this dish, you can use lean beef or substitute the beef with chicken or tofu.

Conclusion