In the Kitchen

Daging Masak Hitam Penang

Daging Masak Hitam Penang


10 servings


    • 600g Indian tenderloin beef, sliced into thick squares
    • 250ml evaporated milk
    • 1 tsp brown sugar
    • 2 tbsp dark soya sauce
    • Salt to taste
    • Spice Paste (mix the all ingredient with 1 cup of water)

      • 1 tbsp cumin powder
      • 1 tbsp fennel powder
      • 1 tbsp coriander powder
    • 1in cinnamon
    • 5 cardamom
    • 5 cloves
    • Spice blend (mix all ingredients with 1/2 cup of water)

      • 1 red onion, cut into quarter
      • 5 cloves garlic, peeled
      • 1in ginger, peeled
      • 10 dried chillies, soaked, boiled and blended


    Heat the oil in saucepan. Add cinnamon, cardamom and cloves.

    Then sauté the spice blend and spice paste for about 5-7 minutes. Sauté until it is fragrant.

    Add beef slices and cook until tender (optional add water).

    When the beef is cooked, add brown sugar, dark soya and evaporated milk.

    Cook until the sauce becomes thick.

    Lastly, season with salt.

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