• Prep Time 50 minutes
  • Cook Time 60 minutes
  • Serving For 6 people
  • Difficulty Normal

Recipe Description

An experienced cook of over 50 years, Makcik Salmiah Isa was the private cook for the late Tunku Abdul Rahman. Makcik Salmiah shares with us a repertoire of recipes she has accumulated over the years that has touched many hearts and warmed many bellies!

With great pleasure, we share with you the first recipe – ‘Daging Masak Hitam’ – from a series of 12 featuring our Trusted Brand partner, Salam Sauces.

Recipe Ingredient

  • Marinade A:
  • 6 clove garlic
  • 4 red onions, 3 for blending and 1 cut into wedges and kept for final portion
  • 1 inch old ginger
  • 6 dried chilli, soaked in hot water
  • Marinade B:
  • 500 beef cubes
  • 2 tbsp meat curry powder
  • 150ml Salam Kicap Manis
  • 5 tsp tamarind juice, diluted with 5 tsp of hot water
  • 1 tsp sugar
  • 1 tsp salt
  • To Cook:
  • 1 inch cinnamon stick
  • 2 star anise
  • 5 cloves
  • 1 stalk curry leaves
  • 1 lemongrass (serai), crushed slightly
  • 1 yellow onion
  • water
  • cooking oil
  • For garnishing
  • Mint Leaves


  1. To marinate overnight: Blend all the ingredients in Marinade A together.
  2. In a large bowl, mix all the ingredients from Marinade A and Marinade B , cling wrap and leave overnight.
  3. To cook: Heat up some oil and add in cinnamon, star anise, cloves and curry leaves. Stir fry till the aroma is released.
  4. Pour in marinated ingredients, stir fry to incorporate together and add some water to form some gravy. Cook for a few minutes.
  5. Turn off heat and transfer all ingredients into a rice cooker.
  6. Select 'Cook' mode on rice cooker and leave it to stew for 1 - 1.5 hours. (The rice cooker will stop cooking automatically when it detects that there are no more liquid to prevent the dish from scorching.
  7. Add in remaining onions that are cut in wedges. Turn to 'Cook' mode again for additional 5 minutes.
  8. Turn off rice cooker, plate and garnish. Serve immediately.

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