Daging Masak Hitam Penang


600g Indian tenderloin beef, sliced into thick squares
250ml evaporated milk
1 tsp brown sugar
2 tbsp dark soya sauce
Salt to taste

Spice Paste (mix the all ingredient with 1 cup of water)

1 tbsp cumin powder
1 tbsp fennel powder
1 tbsp coriander powder

1in cinnamon
5 cardamom
5 cloves

Spice blend (mix all ingredients with 1/2 cup of water)

1 red onion, cut into quarter
5 cloves garlic, peeled
1in ginger, peeled
10 dried chillies, soaked, boiled and blended


Heat the oil in saucepan. Add cinnamon, cardamom and cloves.

Then sauté the spice blend and spice paste for about 5-7 minutes. Sauté until it is fragrant.

Add beef slices and cook until tender (optional add water).

When the beef is cooked, add brown sugar, dark soya and evaporated milk.

Cook until the sauce becomes thick.

Lastly, season with salt.

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