Singgang Daging
Dive into the hearty and tangy world of traditional Malay cuisine with Singgang Daging, a tantalizing beef stew infused with bold, aromatic flavors. Perfectly sliced beef brisket or sirloin is simmered in a vibrant broth made from tamarind paste, turmeric, and dried chilies, complemented by layers of fragrant ingredients like garlic, ginger, galangal, and lemongrass. Fresh kaffir lime leaves and optional bird’s eye chilies add a zesty kick, making this dish a delightful balance of sour, savory, and spicy. Ready in under an hour, Singgang Daging pairs beautifully with steamed white rice, offering a wholesome meal that’s perfect for family dinners or special occasions. Whether you're exploring Malaysian cuisine or craving a warming stew, this recipe is bound to impress with its authentic flavors and comforting appeal.
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Recipe Information
Ingredients
- 500 g Beef (preferably brisket or sirloin, sliced into thin pieces)
- 1000 ml Water
- 2 tbsp Tamarind paste
- 1 tsp Turmeric powder
- 6 pieces Dried chilies (soaked in warm water, deseeded, and blended)
- 4 pieces Shallots (thinly sliced)
- 3 cloves Garlic (thinly sliced)
- 1 inch Ginger (thinly sliced)
- 1 inch Galangal (thinly sliced)
- 2 stalks Lemongrass (bruised, white part only)
- 2 pieces Bird’s eye chilies (optional, for extra heat)
- 1 tsp Salt
- 1 tsp Sugar
- 4 pieces Kaffir lime leaves
Instructions
Prepare the ingredients: thinly slice the beef and aromatics (shallots, garlic, ginger, and galangal). Bruise the lemongrass stalks by gently crushing them.
In a large pot, boil 1 liter of water over medium-high heat.
Add the sliced beef into the boiling water and let it simmer for 5 minutes. Skim off any impurities or foam from the surface.
Mix the tamarind paste with a small amount of warm water to loosen it. Strain the mixture if needed to remove any seeds or pulp, then add it to the pot.
Add turmeric powder, blended dried chilies, sliced shallots, garlic, ginger, galangal, and the bruised lemongrass into the pot. Stir well.
Reduce the heat to medium and simmer the mixture for 20 minutes, allowing the beef to absorb the flavors and become tender.
Add salt, sugar, bird’s eye chilies (if using), and kaffir lime leaves to the broth. Stir to combine and adjust seasoning if needed.
Let the Singgang Daging simmer for another 15 minutes, allowing the flavors to come together.
Once the beef is tender and the broth is fragrant, remove the pot from the heat.
Serve the Singgang Daging hot with steamed white rice. Optionally garnish with fresh herbs like coriander or sliced chilies for extra flavor.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2728 mg | 119% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 33.7 g | ||
| Protein | 136.6 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2932 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
