Daging Hitam (Black Beef)

by Aida Azizuddin on Mon, July 04, 2016

Beef is the best meat for this dish. Chicken does not have the right texture and the soy sauce will certainly overpower seafood. Lamb might be a worthy substitute. As most dishes like this, it’s always better the next day

A dish born out of limited ingredients

Serves 3 - 4 people

Sweet, a little spicy with tender beef, the shallots disintegrate into the most delicious sauce...

Beef needs to be marinated for at least 2 hours, for truly black beef, marinade in fridge overnight.

Foodster's Verdict

Daging Hitam (Black Beef)


  • Preparation
  • Total
    1 kg beef (sliced against the grain)
    500g shallots
    345ml bottle sweet soy sauce
    20 dried chillies
    1 tsp coriander seeds
    1 tsp cumin
    4 tbs of oil

Slice your shallots into slivers (you can also use the food processor to do this).

Marinade your beef in sweet soy sauce for at least 2 hours. Wash your chillies and blend it with a little bit of water until it becomes a paste.

Dry fry cumin and coriander seeds so it becomes fragrant. Heat oil in wok and fry your shallots until soft. Lift it out before it becomes too crunchy.

In the same oil fry chilli paste until fragrant. Then add in spices and marinated beef.

Cook your beef for about half an hour until it softens. You can add in a little salt if needed.

Add back the soft-fried onions and mix it well. Allow to simmer for about an hour


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