It looked extremely appetising, and I was drawn to the fusion of flavours that I had not expected from a Malay dish.
This recipe was first published in Flavours magazine, and it was the simplest one in our archives. One of the more traditional recipes in our collection had called for a slow simmer of the meat for two hours, all the while stirring continuously and topping up with teaspoons of plum juice, or asam boi, to keep the dish from burning.
Seasoning for this black beef stew includes fennel, cumin, cinnamon, cloves, cardamom and tamarind pulp. — SAMUEL ONG/The StarThis took a huge load off my shoulders because I didn’t have to stir constantly and worry about the dish burning or the meat not being tender enough. The sweet soy sauce, however, provides a deep caramel flavour that complements the spicy heat of the blended chillies.
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