Daging api-api (Hot and spicy beef)

Daging api-api (Hot and spicy beef)

Ingredients
1 kg/2 lbs rump or topside beef, sliced into 2 x 4 cm (1 x 2 inches) and boiled until tender
125 ml/1/2 cup cooking oil
2 tbsp sugar or gula melaka
350 ml/1.5 cups water or stock from boiling beef
1 tbsp tamarind pulp, mixed with 2 tbsp warm water, squeezed and strained
3 tbps kecap manis (thick sweet soy sauce)
Salt to taste
2 tsp coarsely ground black peppercorns

Coarsely ground seasoning ingredients
30 dried chillies, soaked in hot water to soften (retain seeds)
10 red finger chillies or thai red chillies
1 tsp belacan
4 buah keras
6 cloves garlic, peeled
1 tbsp black peppercorns

Heat oil in a pot. Fry ground ingredients until fragrant (watch out for chilli fumes which can be quite choking!). Add sugar and continue to stir until mixture takes on a glossy appearance. Add boiled beef slices and turn them until all pieces are coated, then add water or stock, tamarind juice, kecap manis and salt to taste. Cook until gravy thickens. Remove from heat.

Sprinkle with coarsely ground black pepper before serving with rice.


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