• Prep Time 30 minutes
  • Cook Time 40 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

Daging Masak Hitam

Daging Masak Hitam, by Chef Shumizan Mohd Ali, He looked forward to one particular dish each year during his balik kampung trips back to Grik, Perak.

The 32-year-old chef said he could not remember what other dishes his late grandmother cooked back then, except for her Daging Masak Hitam (beef cooked in spicy dark sauce) which was everyone’s favourite.

“We used to go back to our hometown a few days before Hari Raya, just so we could have the dish for buka puasa,” said Shumizan who is now attached to the Grand BlueWave Hotel in Shah Alam.

He said the dish would not last until the first day of Hari Raya, even though his grandmother prepared a large pot of the dish.

“We do not eat anything else except for the Daging Masak Hitam,” said the sixth child in the family of eight.

“The dish was so precious to us that we did not want to share it with the guests, but served them rendang tok instead,” he said.

Shumizan has since picked up the recipe, which was passed down through his mother.

The dish he said is easy to prepare and is best eaten with pulut (glutinous rice).

Would you like to try another version of Daging Masak Hitam? Check out this other recipe on kuali.com.

Recipe Ingredient

  • 500g beef tenderloin
  • 500ml coconut milk
  • 30g chilli paste, cili giling
  • 10g galangal
  • 20g shallots
  • 5g garlic
  • 2sticks lemongrass
  • 10g ginger
  • 10g four spice powder
  • 10g brown sugar
  • 1 turmeric leaf
  • 20ml thick soya sauce
  • 20ml assam boi juice
  • sugar to taste
  • salt to taste


  1. Blend galangal, shallots, garlic, lemongrass and ginger together.
  2. Marinate beef with the blended ingredients and leave it overnight in the fridge.
  3. Heat the pot with some oil before adding the marinated beef, coconut milk and brown sugar in it. Stir until beef is cooked.
  4. Turn the heat down and add soya sauce and turmeric leaf into the pot.
  5. Stir until the sauce thickens.
  6. From time to time add two teaspoons of assam boi juice to prevent beef from drying up.
  7. For best results, cook on low heat for about three hours while adding assam boi juice every now and then.
  8. When the beef is cooked and tender, turn off the heat.

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2 thoughts on “Daging Masak Hitam (Beef Cooked in Spicy Dark Sauce)”

  1. emmy - July 24, 2021 at 1:50 pm

    what is in the four spice powder? Looking forward to making it. Emmy

    • Kuali Cares - August 3, 2021 at 2:50 pm

      Hi Emmy, four spice powder is a spice mix made up of ground pepper (white, black, or both), cloves, nutmeg and dried ginger. Happy cooking!


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