Finally. Mr Arthur Wee, this here is my Daging Masak Hitam cooked using the ready made paste that you kindly sent all the way from Sibu. Thank you again, sir! This masak hitam turned out superb!
I referred to Elin's post on how to go about it. What I did before cooking was marinate 400g of beef with one tub of the paste. Since the beef was cold from the fridge, I let it stand to marinate for about an hour.
When ready to cook, I heated some oil and sauteed one stalk of lemongrass and one sliced onion until fragrant. Then I poured in the marinated beef and sauteed briefly. The smell was wonderful!
I transferred the whole lot into the slow cooker as I did not want to keep watching over the stove and risk burning the dish.
I did not add any water because from experience, the meat will release juices and I did not want a runny dish. A few hours later I was rewarded with this beautiful masak hitam beef. Wow. It was delicious. There was no need to adjust for seasoning because everything was just right.
I have two more tubs of the precious paste and these will be reserved for a special occasion.