Singgang Daging Recipes

SINGGANG DAGING

Steps:

• In a pot add beef ribs, onion, garlic, ginger, coriander and chillies. Fill it with water just enough to cover the meat. Bring it to a boil then simmer for 1 hour and 30 minutes.
• Add the tamarind pulp and lemon zest then season with fish sauce and freshly ground black pepper then let it continue to simmer for 15 minutes.
• Add okra then simmer for 5 more minutes then serve.

SINGGANG DAGING

Steps:

• Have spareribs cut into individual ribs and short lengths. They are easier to cook and eat this way.
• Rub them with garlic, ginger, and salt.
• Heat oil in a wok and stir fry for 5 or 6 minutes over high heat until ribs are browned.
• Combine all the other ingredients and pour over the ribs.
• Bring to boil, then reduce heat to simmer, cover pan and cook until meat on ribs is very tender and liquid reduced.
• Uncover, stir in honey or sugar until dissolved.
• Serve hot.
• *Ribs can be roasted in a preheated moderately hot oven for a few minutes until further glazed and browned.

KRENGSENGAN DAGING

Steps:

• Marinate meat with sweet soy sauce and petis udang for 15 - 30 minutes.
• Heat oil in a skillet over medium heat, add pureed mixture, saute until fragrant. Add meat, stir thru until the meat stiff and add water. Cover the skillet with lid and cook in medium heat, stir occasionally until the meats are tender and the water almost evaporates.
• Uncover the skillet, keep stirring until the oil of meats come out.
• Add red chilli peppers, stir until soft. Remove from heat and serve.
• PS: Use less red chili peppers and bird chilies, if you don't like hot taste.
• Tips: Beat the meat with a meat mallet before slicing/cutting to tenderize.