Daging Masak Hitam (Beef Cooked in Spicy Dark Sauce)
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).