The hustle for the first week of the new year is almost over. Time to take it easy this weekend with this simple Singgang Daging recipe. This East Coast spiceal is a lightly spiced & tangy beef broth that is effortless to make. To make life eaven easier, you can plonk it in the pressure cooker to speed things up so you can have your dinner ready in a jiffy.
Serves 4 people
Keep scooping out the impurities floating on the pot to prevent broth from getting too murky.
500g beef, sliced
2 large shallots
1 inch galangal (15g)
2 asam keping
2 tsp. coriander seeds, toasted
1 tsp. black peppercorns, toasted
1-2 tbsp. budu
2 tsp. palm sugar/brown sugar
Salt to taste
1. Slice shallots, garlic, and galangal. Add it into a pot with asam keeping, coriander seeds and black peppercorns. Add in beef slices and massage beef into the ingredients.
Massaging helps tenderise beef slices
2. Pour in water and bring it to a boil. Simmer on medium heat covered with a lid until beef is tender.
Best cut of beef to use is shin. It takes longer to cook but yields better flavour
3. Lastly, add in budu, palm sugar and a little bit of salt. Adjust seasoning to taste. It should be slightly tangy.