Daging Black Pepper is a classic Malay dish that celebrates the bold flavors and simplicity of traditional Southeast Asian cooking. Originating from the rich culinary traditions of Malaysia and Indonesia, this dish is known for its robust use of spices and tender beef, cooked to perfection.
The blend of black pepper, garlic, and ginger gives this dish a distinctively sharp and fragrant aroma, while ingredients like kecap manis and oyster sauce add a deep, savory sweetness that perfectly balances the spice.
Traditionally served during festive occasions such as Hari Raya, Daging Black Pepper remains a beloved comfort food, enjoyed year-round by families seeking a taste of home.
Cooking Daging Black Pepper at home is an adventure in exploring the depths of Malay cuisine. The process is straightforward but requires a bit of patience and attention to detail to get the beef just right—tender but with a bite, infused with the flavors of the marinade.
The addition of wedged potatoes fried to golden perfection adds a delightful crunch that contrasts the succulence of the beef. Serving this dish on a bed of aromatic banana leaf rice not only enhances its flavors but also pays homage to the traditional way of enjoying Malay meals, where the fragrance of the banana leaf subtly infuses the rice, elevating the overall dining experience.
I encourage you to try making Daging Black Pepper in your own kitchen. Whether or not you've just celebrated a festival, this dish brings a piece of Malay heritage to your table, offering warmth and hearty satisfaction with every bite.
It's a testament to the enduring appeal of Malay culinary traditions, where every meal is an opportunity to gather and share not just food, but also stories and laughter. As you cook, let the rich scents fill your home, drawing in family or friends to enjoy this simple yet deeply flavorful meal together.
This isn't just food; it's a celebration of culture, history, and the everyday joys of eating well.
Ingredients:
(Serve 4)
Beef:
Beef Chuck / Flank, 500g
Sea Salt, Pinch
Black Pepper, Pinch
Mushroom Powder, Pinch
Onion Powder, Pinch
Garlic Powder, Pinch
Ginger Powder, Pinch
Baking Soda, 1/2 TSP
Cornstarch, 50g
Sesame Oil, 2 TBSP
Stir Fry:
Grapeseed / Sunflower / Canola / Peanut Oil, For Frying
Potatoes Wedged, 2
Shallots Finely Minced, 4
Ginger Finely Minced, 2"
Garlic Finely Minced, 5 Cloves
Sea Salt, Pinch
Black Pepper, Pinch + 1 TBSP
Beef Stock, 1 Cup
Oyster Sauce, 3 TBSP
Kecap Manis Homemade, 3 TBSP
Red Chilies Finely Sliced Deseeded, 2
Green Chilies Finely Sliced Deseeded, 2
Yellow Onion Finely Sliced, 1
Slurry, 1 TBSP Potato Starch + 2 TBSP Water
Coriander Coarsely Sliced, For Garnishing
Banana Leaf Rice Homemade, For Serving
Equipment:
Cast Iron Skillet / Pan
Dutch Oven
Directions:
Please visit my "Banana Leaf Rice" page for the recipe.
Please visit my "How To Make Kecap Manis" page for the recipe.
Prepare the beef.
Slice the beef across the grain to about 1/8" thick.
*It is best to freeze the beef halfway for easier slicing.*
Transfer to a large mixing bowl.
Add in salt, pepper, mushroom, onion, garlic, ginger and baking soda.
Mix to combine well.
Set it aside for at least an hr.
After 1 hr, add in cornstarch and oil.
Mix until well coated.
Prepare the stir fry.
In a dutch oven over medium heat, add 3" of oil.
*To check if the temperature of the oil is ready, place a wooden chopstick into the oil.
If bubbles start to form, the temperature is ready for frying.*
Add in the potatoes and fry until cooked thru' with golden brown on all sides.
Move the potatoes around to prevent sticking.
Transfer to a plate lined with kitchen paper.
Next, add in the beef mixture and fry for about 30 secs.
*We only need to fry the beef to about 30% cooked. Do not crowd the dutch oven, do it in batches. Move the beef around to prevent sticking.*
Transfer to a plate lined with kitchen paper.
In a skillet over medium heat, add 2 TBSP of that frying oil.
Once the oil is heated up, add in shallots, ginger and garlic.
Season with salt and pepper.
Saute until aromatic.
Deglaze with the beef stock.
Add in 1 TBSP of black pepper, oyster sauce and kecap manis.
Stir until well combined.
Add in the fried potatoes and beef.
Give it a stir to combine well.
Followed by the chilies and onion.
Add in the slurry and stir until well combined.
Cook for another 3 mins.
Once the sauce is thickened, taste and adjust for seasonings with salt or pepper.
Lastly, remove from heat and garnish with coriander.
Serve immediately with banana leaf rice.
An explosive umami bomb...
Hearty and yummilicious...