DEGING GURING MANIS (SWEET FRIED BEEF)
Recipe since 1940's
INGREDIENTS:
-1 kg boiled beef (mixed beef knuckles & tenderloin parts)
A low temperature is recommended for semi tender or tough cuts.
Boiled with a pinch of salt fr 20mins.
Separate beef from stock & slice beef into ½ or 1cm thickness.
-1 cup of beef stock (from the stock of 1kg boiled beef)
-2 pieces fresh kaffir leaves
-1 cup tamarind juice (from ½ tbsp of tamarind paste with 1cup of water)
-200 ml of coconut milk
-4 potatoes (skinned & quarter)
-1 red onion (slice)
-4 tbsps oil
-3 tbsps sugar
-Salt to taste
PASTE*Ingredients to be pounded or blended together:
-15 shallots
-4 cloves of garlic
-1 tsp belacan (dried shrimp paste)
-20 dried chillies (soaked & seeded)
-2 tbsps of coriander seeds
-1 tbsp cumin
-2 tbsps white pepper
-5 cm fresh tumeric
-2 cm ginger
-2 cm galangal (lengkuas)
-2 cm kaemferia galanga (cekur)
-2 stalks of lemongrass
-5 pcs of candle nuts
-1 tsp of kaffir rinds
Prepare Dish:
-Heat 4 tbsps of oil in a wok, fry sliced onions until slightly brown
-Add & fry paste till fragrant
-Add tamarind juice, beef stock, potatoes & cover wok or pot with lid to cook for 10mins or let it boil.
-Add & mix well with sliced beef, coconut milk, kaffir leaves, sugar & salt.
-Simmer until potatoes softened & beef are tender.
-If too dry & those who wish to have more gravy, just add 1 or 2cups of remaining beef stock.
-Remove from heat
Serving:
-Serve Hot Deging Guring Manis as a main dish or eaten with Plain White Rice, Savoury Rice, Beryani Rice, French Loaf or Roti Jala.
Wish you the best of good luck for trying DIY cooking………….
