Nasi Daging

This recipe was first published in Flavours magazine.

Print Recipe
Servings
5
Servings
5
Print Recipe
Servings
5
Servings
5
Ingredients
Servings:
Units:
Instructions
  1. Heat half the oil in a wok. Sear the beef in batches and set aside. Heat the remaining oil and ghee in a pot. Sauté the ginger, shallots, garlic, pandan leaves and spices until aromatic. Add the beef and stir-fry until meat is well-coated. Add water and bring to a boil; allow simmer until beef is tender. Remove and set aside.
  2. Add the tomato puree and soup into the pan, bring to the boil, then add evaporated milk and salt. Add the rice and lower the heat, ensuring that there is sufficient water to cook the rice.
  3. Once rice is cooked, sprinkle with sliced spring onions and fried shallots. Slice the beef and serve on the side, with tomato acar.

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