Daging Black Pepper

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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.

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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:

• Rapeseed / 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

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Equipment:

• Cast Iron Skillet / Pan

• Dutch Oven

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Directions:

1. Please visit my "Banana Leaf Rice" page for the recipe.

2. Please visit my "How To Make Kecap Manis" page for the recipe.

3. Marinate the Beef

4. Slice beef thinly across the grain (about 1/8").Tip: Freeze the beef for 30 minutes to make slicing easier.

5. In a bowl, add sliced beef, salt, pepper, mushroom powder, onion, garlic, ginger, and baking soda.

6. Mix well and let it sit for at least 1 hour.

7. After 1 hour, add cornstarch and a bit of oil. Toss to coat.

8. Fry the Potatoes & Beef

9. Heat 3 inches of oil in a Dutch oven or deep pot over medium heat.Check if the oil is ready: dip in a wooden chopstick—if bubbles form, it’s ready.

10. Fry the potato cubes until golden brown and cooked through.

11. Remove and drain on paper towels.

12. Fry the beef in batches for just 30 seconds (only about 30% cooked). Do not overcrowd.

13. Remove and drain on paper towels.

14. Make the Stir Fry Sauce

15. In a skillet, add 2 tablespoons of the used frying oil.

16. Add shallots, garlic, and ginger. Season with salt and pepper.

17. Sauté until fragrant.

18. Pour in the beef stock to deglaze the skillet.

19. Stir in black pepper, oyster sauce, and kecap manis.

20. Let it come to a gentle simmer.

21. Finish the Dish

22. Add the fried potatoes and beef into the skillet.

23. Stir well to coat everything in the sauce.

24. Add chilies and onions.

25. Pour in the cornstarch slurry and cook until the sauce thickens (about 3 minutes).

26. Taste and adjust seasoning.

27. Remove from heat, garnish with coriander, and serve hot with banana leaf rice.

An explosive umami bomb...

Hearty and yummilicious...

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Recipe Video: