Daging Masak Hitam/Stewed Meat in Sweet Soy Sauce is a Malaysian Ramadan bazaar favorite of our family. We used beef in this cook. You can replace with pork/lamb/chicken but do adjust cooking time accordingly. If you prefer a darker color, add more dark soy sauce.

Recipe by Mama Ding

Total Time | 1hr 40 mins

Prep Time | 55 mins

Cook Time | 45 mins

Servings : 4 - 6

Ingredients

1.2 kg meat of your choice, cut to bite-sized pieces
1/2 tsp salt
1/2 tbsp crushed black pepper
3 cups water
Ingredients for the Spice Paste:
20g garlic (4 cloves)
80g shallots (8 nos)
20g ginger (2cm piece)
60g yellow onion (1 large)
4 stalks lemon grass, sliced (white part only)
10 - 12 dried red chillies, soaked and drained
Ingredients for Saute:
1 cinnamon stick
2 star anise
4 cloves
4 cardamons
2 cups meat broth (from stewing beef)
Ingredients for Sauce:
1 tbsp meat curry powder
2 tbsp oyster sauce
2 tbsp chilli sauce
3 tbsp dark soy sauce
5 tbsp sweet soy sauce(kicap manis)
5 tbsp dark brown sugar
1 tbsp tamarind paste dilute in 5 tbsp water, strained

Method

01 Place the sliced pieces of meat, salt, black pepper and water into a pressure cooker pot. Cover the lid and pressure cook for 20mins. (If you use a regular pot, bring to the boil and simmer on medium heat for 1hr 40mins or until the meat is somewhat tender. Cooking time varies with the type of meat you are using.)

02 While the meat is cooking, prepare your spice paste. Blend or pound the garlic, shallots, ginger, onion, lemongrass and dried chillies into a fine paste. Set aside.

03 When the meat is done cooking, allow to cool before removing from the pressure cooker. Strain the meat and set aside. Save the meat broth for later use.

04 In a wok/pan, heat up 3 tbsp cooking oil. Add the spice paste and saute until the oil separates, about 10mins. Add cinnamon stick, star anise, cloves and cardamons. Stir to mix well. Saute for 5mins or until fragrant.

05 Add the meat broth that you saved earlier. Bring to the boil.

Add the meat and then the rest of the sauce ingredients. Stir until well combined.

Reduce heat to low and cook for another 30 mins or until the meat is tender and the sauce has thickened. Stir every 5 mins to prevent burning.
Taste and adjust seasoning (salt and sugar) as preferred.

06 Turn off heat and dish up onto your serving plate.
Serve with hot steamed rice or ketupat.

Notes

Normally, beef is used for this dish. You may use shoulder meat, chuck tender or tenderloin.
Store unfinished portions in a covered container inside the refrigerator for up to a week. Reheat before consuming.