Beef in Tangy Pineapple Sauce

Daging Masak Asam Nanas

Preparation info
    • Difficulty


Appears in
The Best of Chef Wan Volume 1: A Taste of Malaysia

By Chef Wan

Published 2018

  • About


  • Cooking oil 125 ml (4 fl oz / ½ cup)
  • Beef


  • Combine ingredients for spice paste in a food processor and blend until smooth. Heat oil in a wok and fry the spice paste for a few minutes until fragrant.
  • Add the beef and stir-fry for a few minutes. When the meat shrinks slightly, pour in tamarind juice and add the lemongrass, galangal, kaffir lime leaves, salt and sugar.
  • Cook until the beef is tender