Suitable for breakfast, lunch and dinner
Ingredients
1 kg beef on bones (ribs) (daging Qurban bahagian rusuk)
2 white onions (bawang saiz sederhana warna putih)
3 shallots (bawang merah kecil)
5 pips garlic (bawang putih)
1-2 jugs of hot water (air panas)
salt to taste (1-4 teaspoonful salt; always use a spoon to gauge salt)
half a cup of cooking oil (setengah cawan minyak masak Murni)
beef/chicken curry powder ( I used 1 packet rempah Selising for chicken/beef)
3 stalks of coriander (3 tangkai daun ketumbar)
half a tablespoonful of granulated white sugar (setengah sudu makan gula pasir)
a quarter of a small piece of palm sugar / gula Melaka (guna 1 suku gula keret or less)
4 pieces slices young galanga / lengkuas muda
4 pieces slices young ginger / halia muda
4 tiny pieces or 1 large pieces asam keping
kuali
wooden spoon
Method
- Cut and clean beef or spare ribs
- Heat up kuali and place beef ribs. Cook till beef pieces turn grey and shrink a bit
- Add hot water to beef ribs and boil till water reduces to half.
- Add some salt, all diced onions and garlic.
- Add more hot water to cover beef ribs and continue to boil till water reduces to half.
- Repeat adding more hot water and boil till beef ribs are tender (masak lembut)
- When water has been reduced to half and beef ribs are tender, add cooking oil
- Add enough oil and then add beef/chicken curry powder. Stir to mix. Add a little hot water
- Continue to cook on slow heat to avoid burning which gives the dish a bitter aftertaste
- Add lengkuas, ginger and coriander stalks. Stir to mix. Continue to cook
- Add granulated sugar and palm sugar to taste. Stir to mix. Continue cooking
- Add hot water if mixture thickens too much. Stir often to avoid sticking to bottom of kuali
- Taste and adjust salt only. Do not add anymore sugar.
- Switch off stove once all has blended and cooked through well.
- Serve hot with rice, bread or buns.
When still hot
When stored in the fridge
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