6:13 am - Tuesday September 25, 2018

Nasi Kandar (Black Beef)


Serves 4 – 6


2 tbsp oil
2 tsp chilli flakes
1 tsp garlic
2.5 cm (1 inch) fresh ginger, grated
1/4 cup mint leaves, finely chopped
2 onions, finely chopped
1/4 cup plus 100ml water
1 kg (roughly 2.2 lbs) beef short ribs, cut into bitesize pieces
4 medium tomatoes
2 tbsp tomato paste
1 tbsp sugar
2 tbsp soy sauce


1. Heat oil in large wok over medium-high heat. Add chilli flakes, garlic, ginger, mint and onions and fry for 3 – 4 minutes, stirring frequently. Add 1/4 cup water and cook another 5 minutes.
2. Add beef, browning on all sides. Puree two of the tomatoes and chop the other two. Add both the pureed and chopped tomatoes to the beef, as well as the tomato paste, sugar, soy sauce and remainder of water (100ml).
3. Stir through and lower heat. Allow to simmer for 1 hour or until liquid has thickened and reduced and meat is tender

Serve with steamed jasmine rice.

Filed in: Japanese Recipes

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