In the Kitchen

Daging Goreng Berlada

Daging Goreng Berlada


About 1 hour


About 1 hour


10 servings


    • 800g beef (Indian tenderloin), cut into thin slices


    • 1 tbsp turmeric powder
    • 1 tsp chilli powder
    • 1 tbsp salt
    • Cooking oil

    Rough Blend

    • 10 nos red chillies
    • 5 nos dried red chillies, soak with hot water
    • 4 red bird's eye chilli/cili padi
    • 5 nos red onions
    • 5 nos garlic, peeled
    • 1 inch old ginger
    • 3 nos big limes, squeeze juice
    • 1 tsp tamarind paste, mix with 5 tbsp of water
    • Salt to taste
    • Sugar to taste


    Marinate the beef with turmeric powder, chilli powder, salt and a bit of cooking oil.

    Heat the oil and deep fry the sliced beef until crispy.

    Strain and toss, set aside.

    Saute the rough blend items with oil until fragrant for 10 minutes.

    Add the lime juice and tamarind juice.

    Continue stirring, then add salt and sugar to taste.

    Lastly, add the beef and stir well for another 5 minutes.

    Remove from heat and serve.

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