I haven’t posted Malaysian recipes for a while, so much so that sometimes I question myself if my blog’s name still fits its recent content.
Malaysian food is my native cuisine and the passion, love, and enthusiasm I have will never change. Truth be told, I’ve been trying to save my Malaysian recipes, for the possible opportunity to work on a Malaysian cookbook in the future.
As most of you know, my Chinese cookbook will be released in Fall 2011 (most likely in September).
I had wanted to write a Malaysian cookbook, sharing recipes and dishes that define the enormously diverse and scrumptious but underrated cuisine. Malaysian food is the unsung hero of Asian cuisines, as pointed out by Guardian UK recently.
It’s too bad that the publishers in the US are not keen on a niche and somewhat unknown Malaysian cookbook. With the recent praises in the US media about Malaysian cuisine, such as Saveur 100 about kaya—a quintessential Malaysian concoction of coconut and egg jam, I hope that one day I’ll be able to shop for a deal to get a Malaysian cookbook published here in the United States.
Anyway, I digress…
Daging masak kicap or soy sauce beef is one of the beef dishes I often make at home. It’s an easy Malay recipe but the taste is absolutely delicious.
It takes only a few ingredients—a tender cut of beef, soy sauce, and sweet soy sauce. I use shallots as an aromatic but onion is equally fine.
I love drizzling the sauce over my steamed white rice, with a side of sambal belacan for a truly homey Malaysian meal.
Do try out this soy sauce beef recipe!
How Many Calories Per Serving?
This recipe is only 408 calories per serving.
Daging Masak Kicap (Soy Sauce Beef) Recipe
Daging Masak Kicap (Soy Sauce Beef): It takes only a few ingredients—a tender cut of beef, soy sauce, and sweet soy sauce. I use shallots as an aromatic but onion is equally fine.
- 1Rinse the beef with water and cut it across the grain into pieces. Pat dry and set aside.
- 2Heat up a wok with the oil. When the oil is heated, add the shallots and stir fry until aromatic or when the shallots turn light brown. Add the beef into the wok and stir for a few times. Add the sweet soy sauce and soy sauce and stir to blend well with the beef. Cook for a few minutes or until the beef is cooked through. Dish out and serve immediately.
You can add a few bird's-eye chilies or some cut red chilies if you want it spicy. You can also add a lemongrass (white-part only, pounded) to make it extra aromatic.