Recipe Description
This is a recipe for Beef with tomato rice or Nasi Daging.
This recipe was first published in Flavours magazine.
Recipe Ingredient
- 100ml palm oil
- 600g beef, cubed
- 50g ghee
- 50g ghee
- 5 shallots, sliced
- 5 shallots, sliced
- 2 pandan leaves, shredded
- 1 cinnamon stick
- 3 cloves
- 3 cloves
- 3 cardamoms
- 1 1/2tbsp nasi daging spice mix
- 600ml water
- 150g tomato puree
- 150g tomato soup
- 150g tomato soup
- 2tsp salt
- 600g Basmathi rice, soaked for 20 minutes and drained
- fried shallots and slice spring onions, for garnish
Instructions
- 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.
- 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.
- Once rice is cooked, sprinkle with sliced spring onions and fried shallots. Slice the beef and serve on the side, with tomato acar.
