Spicy Braised Beef Curry from Bruni Darussalam (Daging Daging)

Traditionally in Bruni Darussalam meat dishes were normally reserved for weddings or special occasions due to lack of refrigeration and all spices blended using a flat granite grinding stone. Nowadays the introduction of commercially blended spices and electric blenders has made preparation simpler and faster.

Recipe author:

Reda Jasmine Abdul Taib

Inside The Southeast Asian Kitchen

Reproduced courtesy of ArtPost Asia Pte Ltd.

 

Category:  Main Course  - 
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Ingredients

For 10 people

Recipe

  • 10 shallots, peeled
  • 1 large onion, peeled
  • 2 cloves garlic, peeled
  • 5 cm piece ginger, peeled
  • 5 tbs beef curry powder
  • 4 tbs cooking oil
  • 2 stalks lemongrass, bruised
  • 4 sprigs curry leaves
  • 1 kg beef topside, sliced thinly
  • coconut cream
  • 4 tbs tamarind pulp juice
  • 2 tbs kerisik (freshly grated coconut fried over a low heat until dark brown)
  • sugar to taste

Spicy Braised Beef Curry from Bruni Darussalam (Daging Daging) Directions

  1. Grind or blend shallots, onion, garlic, and ginger into a paste. Add curry powder and dried chilli paste. Heat oil in a wok. Fry lemongrass and curry leaves (without removing them from the stem) for 1-2 minutes. Add paste and stir constantly until you see a ring of oil around the paste. Add beef and stir, ensuring that the mixture evenly coats the beef. Fry for another 4 to 5 minutes. Add 250ml water and let mixture boil before turning down to a simmer for a further 1 to 2 hours. Add water constantly once mixture looks dry. Once beef is tender, add coconut cream and allow to boil before turning down the heat. Let it simmer for another 30 to 45 minutes. Finally, add tamarind pulp juice and kerisik. Adjust flavour with salt and sugar to taste.
  2. Chef’s note:
  3. To make 3-4tbs tamarind pulp juice, add 75ml of water to 2tbs tamarind pulp. Mash softly using a spoon. This helps to loosen the pulp from the seeds. Discard seeds. What remains is considered pulp juice. To make dried chilli paste, soak 20 dried chillies in hot water for 10 minutes. Drain and purée them in an electric blender.
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