Have you ever come across an unforgettable dish during your travels that you just can’t shake off? The kind that lingers in your mind, making you crave it endlessly?
That’s exactly what happened to me last week. The memory of my first taste of daging salai masak lemak cili api with tempoyak (fermented durian) from a trip to Malaysia a few years ago still haunts me till this day.
The smoky meat, rich aroma of the coconut milk-based sauce, and unique flavour of fermented durian left such an impression on me that I just had to try recreating it myself.
Fortunately, with a bit of research on social media, I found a suitable recipe using locally available ingredients. A colleague also recommended a popular smoked beef from Tamu Pasar Aneka Serambangun.
Locals also call it Tamu Tutong or Tamu Khamis, since it is only open once a week on Thursdays.
Armed with the recipe and the recommendation, I headed to the weekly open market in Tutong District to gather everything I needed. Hopefully, I’ll be able to do justice to this dish and recreate the unforgettable experience of my first taste.
A VISIT TO TAMU PASAR ANEKA SERAMBANGUN
When I arrived, I found the smoked beef priced at BND5 per pack. I decided to purchase two packs, anticipating that my children, who are always excited about my culinary adventures, would love it.
Beyond the smoked beef, I explored the market for other ingredients needed for the recipe.
As I strolled through the stalls, I was happy to find a variety of unique farm-produce items and vegetables that are rarely seen at other markets. Among these were sayur bagu, deer meat (daging payau) and free-range chickens, all of which added a special touch to my culinary quest.
DAGING SALAI MASAK LEMAK CILI API WITH TEMPOYAK
Ingredients
– Smoked beef (purchased earlier at Tamu Pasar Aneka Serambangun), sliced into small chunks
– Coconut milk
– Water
– Five to six bird’s eye chillies (adjust the amount to control the spiciness level)
– Four to five pieces of red and green chillies (adjust according to your spice preferences)
– Shallots
– Garlic
– Lemongrass (bruised to bring out the aroma)
– Fresh turmeric (or substitute with turmeric powder if preferred)
– Tamarind juice or asam gelugor (for a hint of sourness)
– Lime leaves
– Salt, to taste
– A bit of belacan (shrimp paste)
PREPARING THE PASTE
To begin, combine the bird’s eye chillies, red and green chillies, shallots, garlic, turmeric, and shrimp paste in a blender. Blend until smooth, adding a bit of water as needed to facilitate the process.
Here’s a tip to bring out the full potential of the shrimp paste: you can enhance its fragrance and depth of flavour by charring it over an open flame or grilling it.
This step not only intensifies its aroma but also deepens its flavour. Once grilled, shrimp paste becomes a versatile condiment or seasoning that adds a savoury, umami-rich layer to various dishes.
It’s commonly incorporated into sambal (a spicy chilli paste), and used to enrich the flavours of stir-fries, curries and other savoury sauces.
COOKING THE SMOKED BEEF
Begin by heating vegetable oil in a pot or pan over medium heat, then add the freshly blended spice paste. Incorporate the lemongrass and stir-fry the mixture until the oil begins to separate and the paste becomes fragrant.
Next, add the smoked beef to the pan, stirring thoroughly to ensure the meat is well-coated with the spice paste.
Allow it to simmer for about five to seven minutes until the beef begins to tenderise. Once the beef has melded nicely with the paste, stir in the coconut milk, water and the tamarind juice or asam gelugor. Reduce the heat to prevent the coconut milk from curdling.
At this stage, you might consider adding belimbing buluh (averrhoa bilimbi), which can enhance the rich and creamy texture of the yellowish gravy.
Bring the mixture to a boil, then lower the heat and let it simmer for about 30 to 45 minutes, or up to an hour, stirring occasionally to prevent the gravy from burning.
Towards the end, add the lime leaves and season with salt to taste. If you prefer a hint of sweetness, a touch of sugar can be added, but personally, I favour a savoury flavour with a note of sourness.
Should the gravy become too thick, adjust the consistency with a little more water. Let it simmer for an additional five minutes to allow all the flavours to fully blend together.
With the dish simmering to perfection and the aromas filling your kitchen, it’s time to gather everyone around the table to enjoy the fruits of your labour.
This recipe not only brings the authentic flavours of Malaysia into your home but also creates a wonderful opportunity to share a special culinary moment with loved ones.
So, serve this delightful dish warm and savour each bite as you reminisce or dream of distant shores. – Rokiah Mahmud
