Daging Masak Taoco - braised beef with taoco and pare

Ingredients

• 250 gbeef, such as tenderloin or steak
• 250 gbitter melon
• 3shallots
• 3 clovesgarlic
• 3red chillies
• 3green chillies
• 2tomatoes
• 5 tbsptaoco (fermented soybean paste)
• 1/2 tspsalt
• 200 mlwater
• 3 tbspoil

Instructions

1. 1

   Slice the ingredients

   Cut the beef into thin slices. Remove the seeds from the bitter melon and slice it thinly. Cut the chillies into thin rings, slice the shallots and garlic, and dice the tomatoes.

2. 2

   Fry the aromatics

   Heat the oil in a pan and fry the shallots, garlic and chillies for 4 minutes.

3. 3

   Soften the vegetables

   Add the tomatoes and bitter melon, then fry until soft.

4. 4

   Add paste and water

   Stir in the taoco and water until combined.

5. 5

   Cook the beef

   Add the beef and salt, then cook until the meat is done. Serve.

What is Daging Masak Taoco?

Daging Masak Taoco is an Indonesian beef dish named for taoco, a fermented soybean paste used to season the sauce. It brings together savoury, salty and gently fermented flavours with bitter melon and chillies.

This version cooks the vegetables until soft before adding the paste, water and thinly sliced beef. That order lets the vegetables start to tenderise while keeping the method straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beef provides most of the protein, while the tomatoes, bitter melon and shallots contribute some carbohydrates. Oil carries much of the fat, and the taoco contributes salt; serve with a generous portion of vegetables and a measured amount of rice to round out the plate.

Choosing the ingredients

Beef: Tenderloin or steak is specified, and thin slices help it cook quickly in the pan. Cut across the grain where possible for a more tender bite.

Bitter melon: Remove its seeds before slicing. Its distinct bitterness contrasts with the salty taoco and softened tomatoes.

Taoco: This fermented soybean paste provides much of the dish’s seasoning. Its saltiness can vary, so taste the finished sauce before adding any extra salt.

Preparing the bitter melon

Even slices: Cut the bitter melon to a similar thickness so the pieces soften at roughly the same pace. The recipe calls for frying it until soft before adding the water.

Seeds: Scrape out the seeds before slicing, as directed. The remaining flesh gives the dish its characteristic bitter flavour.

Building the sauce

Aromatics: Fry the shallots, garlic and chillies in the oil for 4 minutes, stirring as needed so they cook evenly.

Vegetables: Add the tomatoes and bitter melon and fry until soft. Stir in the taoco and water to distribute the paste through the pan before adding the beef.

Checking the beef

Thin slices: Slicing the beef thinly helps it cook in the liquid without needing a separate browning stage. Keep the pieces similar in size for more even cooking.

Doneness: Cook the beef until done, as the recipe directs. The source does not give a specific cooking time, so check a piece rather than relying on an exact number of minutes.

Serving the dish

Rice: Serve with steamed rice to soak up the savoury sauce and balance the bitter melon. The recipe itself does not specify a side.

Freshness: A simple side of fresh vegetables can add a crisp contrast to the soft beef and cooked vegetables.

Recipe notes & tips

• Slice the beef thinly so it cooks promptly in the sauce.
• Remove the bitter melon seeds before cutting it into slices.
• Stir the aromatics while they fry for their full 4 minutes.
• Mix the taoco thoroughly into the water before adding the beef.
• Taste before adding extra salt, as taoco can be salty.

Variations

• Adjust the heat: Use fewer chillies for a milder dish.
• Add ginger: Fry a little sliced ginger with the shallots and garlic for extra aromatic warmth.
• Use a different cut: Choose another tender cut of beef and slice it thinly.
• Serve with rice: Add steamed rice alongside to catch the sauce.
• Add a fresh side: Pair the braise with crisp vegetables for a contrasting texture.

Common mistakes to avoid

• Thick beef slices: They may take longer to cook; slice the meat thinly and evenly.
• Skipping the seeds: Remove the bitter melon seeds before slicing, as the method specifies.
• Rushing the aromatics: Fry the shallots, garlic and chillies for the full 4 minutes.
• Adding beef too early: Let the tomatoes and bitter melon soften first, then stir in the taoco and water.
• Over-salting: Taoco is already salty; taste the dish before adding more salt.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3–4 days. Reheat in a pan over a gentle heat until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions