Daging Malay - beef from malaysia

Ingredients

• 600 gbeef
• 250 mlwater
• 100 mlthick coconut milk
• 2 tsppalm sugar
• 2 tbspoil
• 3 clovesgarlic
• 2shallots
• 2 tspsambal manis
• 1 tspground coriander
• 1 cmgalangal
• 4 cmginger
• 1lime, juiced

Instructions

1. 1

   Cut the beef

   Cut the beef into chunks.

2. 2

   Make the paste

   Pound or grind the garlic, shallots, sambal manis, coriander, galangal, ginger and lime juice into a paste.

3. 3

   Fry the paste

   Heat the oil in a wok and fry the spice paste for 3 minutes.

4. 4

   Brown the beef

   Add the beef and fry until golden brown.

5. 5

   Simmer the beef

   Add the water and simmer gently for 2½–3 hours.

6. 6

   Add coconut milk

   Stir in the coconut milk and palm sugar, then simmer for 15 minutes more before serving.

What is Daging Malay?

Daging means beef in Malay and Indonesian, and this recipe takes its name from that central ingredient. It brings together Southeast Asian flavours in a slow-cooked dish: a ground paste of aromatics, sweet chilli sauce, coconut milk and palm sugar.

The original recipe is labelled Malaysian, though its ingredient names and flavourings are also familiar across Indonesian and wider Southeast Asian cooking. Browning the beef and simmering it slowly gives the spices time to flavour the meat.

Nutrition and macros by portion

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

The beef supplies most of the protein, while the water, coconut milk and palm sugar provide relatively little carbohydrate overall; the palm sugar is the main added-sugar source. Most of the fat comes from the oil and thick coconut milk. Serve with a generous portion of vegetables and choose a measured amount of rice to balance the plate.

Build the spice paste

Aromatics: pound or grind the garlic, shallots, galangal and ginger with the coriander, sambal manis and lime juice until evenly combined. A paste helps distribute the flavours through the beef and cooking liquid.

Sambal manis: this sweet chilli condiment contributes both sweetness and heat. Its strength can vary, so taste the finished dish before adding any extra seasoning.

Brown before simmering

Spice base: fry the paste in the oil for 3 minutes, stirring so it cooks without catching. Then add the beef and fry until golden brown before adding the water.

Beef choice: use a cut suited to long, moist cooking, such as stewing beef. Cut it into similar-sized chunks so they cook at a similar rate.

Let time do the work

Slow simmer: cook the beef gently for 2½–3 hours, as directed, checking occasionally that the liquid is not drying out. The meat is ready when it is tender rather than chewy.

Final stage: add the coconut milk and palm sugar for the last 15 minutes. Keep the heat gentle so the coconut milk warms through without boiling hard.

Check the sauce

Texture: the recipe gives no instruction to reduce the sauce to a particular thickness, so use the meat’s tenderness as the main doneness cue. If the pan gets too dry during the long simmer, lower the heat and check the liquid more often.

Balance: lime juice brings acidity against the coconut milk and palm sugar. Taste at the end and adjust only if needed, bearing in mind that the sambal manis also contributes sweetness.

Serving ideas

Rice: serve the beef with steamed rice to catch the coconut-spice sauce. Plain rice also makes a mild contrast to the aromatic paste.

Vegetables: add a simple side of greens or lightly cooked vegetables for freshness and contrast. Keep the sides straightforward so the beef remains the focus.

Recipe notes & tips

• Cut the beef into evenly sized chunks for more consistent cooking.
• Grind the paste finely so it coats the meat more evenly.
• Stir the paste as it fries and lower the heat if it begins to catch.
• Keep the simmer gentle throughout the long cooking time.
• Add the coconut milk only for the final 15 minutes, as directed.

Variations

• More citrus: add extra lime juice at the table for a brighter finish.
• Extra chilli: stir in more sambal manis if you prefer a hotter, sweeter sauce.
• Different beef cut: use another stewing cut, cut into similar-sized chunks.
• Vegetable side: serve with greens or lightly cooked vegetables for contrast.

Common mistakes to avoid

• Rushing the simmer: the recipe calls for 2½–3 hours; cook gently until the beef is tender.
• Letting the paste catch: stir it while frying and reduce the heat if it starts to stick.
• Adding coconut milk too early: wait until the final 15 minutes as specified.
• Boiling the sauce hard: keep the heat gentle after adding coconut milk.
• Uneven chunks: cut the beef to a similar size so pieces cook at a similar pace.

How to store

Cool leftovers promptly and store them covered in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions