Thursday, 19 July 2018

Daging Goreng Kunyit (Turmeric Beef)


I love beef and I'm in on any dishes featuring beef. Beef curry, beef rendang, beef stew, beef soup, beef noodles, you name it, I want it.

This is another dish inspired by Kak Azie's recipe. I bought quite a bit of beef from Jaya Grocer when I saw gorgeous fresh beef on the shelves.

Yeah, that's me hoarding again but I assure you that these beefy goodness will not go to waste and I have many beef recipes to try.


I defrosted a packet of sliced beef which was labelled as "chuck tender". The 440g packet cost me RM20+. As far as I know, "chuck" is the tough cut so how does "chuck tender" figure?

Not taking any chances, I pounded the 4 slices of beef with my meat hammer to tenderize. Then I sliced the meat into bite sized pieces and marinated the beef overnight with fresh pounded turmeric, turmeric powder and salt. Very simple. 


To cook, all I did was heat up some oil, fry some sliced garlic and added the beef into the hot oil. Once the meat changed color, I added some water to let simmer until tender. Once the water is almost dry, sliced onions and long beans are added and stir fried until the longs beans are tender crisp.


I ate the beef with Nasi Goreng Kerabu. Heavenly, I tell you! Such a simple dish and yet so big on flavors. 

Daging Goreng Kunyit
Recipe source : Inspired by Azie Kitchen

Ingredients :
- 440g beef, sliced
- 1 inch fresh turmeric, pounded
- 1 tsp turmeric powder
- 1/2 tsp salt or to taste
- 1/2 tsp pepper
- 4 cloves garlic, sliced
- a small bunch of long beans, cut into 1 inch length
- 1 yellow onion, sliced

Method :
1. Marinate the beef overnight (or a few hours) with the pounded fresh turmeric, turmeric powder and salt.
2. Heat oil in wok and saute sliced garlic until fragrant.
3. Add beef and stir fry until beef changes color.
4. Add 1 cup of water and simmer until beef is tender (about 30 minutes).
5. When water is almost dry, add sliced onions and long beans.
6. Stir fry until long beans and tender crisp.
7. Taste and adjust for seasoning.


23 comments:

  1. Looks nice but I am not keen on buying our imported Australian or New Zealand beef. So very very very tough. I bought chuck tender before too, also tough. :(

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    Replies
    1. This one was tender after 30 minutes of simmering. Not too bad.

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  2. I pun suka beef LL tp tulah takut nak makan selalu, takut dare naik hahaha....
    I kalau makan nasi kerabu suka ambik dengan daging goreng kunyit ni.... walapun org jual kadang kadang liat tapi makan jer lah hihi....

    Pejam mata pun boleh masak ni kan LL.... easy sangat hihi

    ReplyDelete
    Replies
    1. LL ketuk daging tu supaya tak liat. OK jugak lepas renih selama 30 minit. Sedap sampai makan sambil pejam mata hah...hah...

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  3. Must be good. Which remind me, I have a chunk of beef in my freezer, still not sure what to do with it. Shall bookmark this recipe, PH.

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    Replies
    1. Try this with your beef. I think you will enjoy it.

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  4. I love beef too. I think I can try this recipe, looks simple and not complicated.

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  5. wah must be so delicious! good exercise again when you hit the beef with your hammer like Thor. I like to eat beef dishes too. So sedap!

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    Replies
    1. hah...hah... I'm glad I hammered it or else it would have taken longer to become tender.

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  6. You are making me hungry!!!

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  7. I don't eat beef so maybe can substitute the beef with lamb for this dish

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  8. I love beef too, especially grilled and juicy ones..! Last time I did not how to cut or slice them, ended up chewing on tough meat hahahaa.. then only I got to know that we must cut opposite the meat lines.. if you get what I mean... hahahaa...

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    Replies
    1. Ya..ya.. but sometimes, I can't differentiate the meat lines hah..hah...

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  9. I like beef too but hardly ever cook it at home....other than beef mince...haha! :D That's because I don't know which beef cuts are for what. If I see 'chuck tender' I wouldn't know how best to cook that cut. >.< If I had to make a calculated guess, I'd think it was meant for slow cooking till tender like rendang or beef stew? So, was the chuck tender as advertised? ;)

    ReplyDelete
    Replies
    1. Well, it took some hammering and 30 minutes of simmering to tenderize, so I wouldn't classify it as tender >.< I have the same issues as you too. I wonder which types of cuts are good for a quick stir fry. I think generally chuck is meant for stewing or braising, so I shall not be fooled anymore by the word "tender" if it comes with the word "chuck" hah..hah...

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  10. yummmmmm…..that perfectly goes well with any rice or fried rice!

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  11. have you done a beef cheek recipe before - i'm curious about the kind of magic you could work with that cut! :)

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    Replies
    1. Oohh...if I can find beef cheek at the supermarket, I would!

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  12. Looks lovely. Do you think I could do the same with chicken?

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