Beef in Tangy Pineapple Sauce

Name: Beef in Tangy Pineapple Sauce (Daging Masak Asam Nanas)
Cuisine: Malaysian
Ingredients: Pineapple ½, peeled and sliced; Dried prawn (shrimp) paste (belacan) 2 Tbsp; Sugar to taste; Beef 1 kg (2 lb 3 oz), cut into bite-size pieces; Ginger 2.5-cm (1-in) knob, peeled; Cooking oil 125 ml (4 fl oz / ½ cup); Turmeric 2.5-cm (1-in) knob, peeled; Tamarind juice 180 ml (6 fl oz / ¾ cup), made from 2 Tbsp tamarind pulp mixed with 180 ml (6 fl oz / ¾ cup) water and strained; Salt to taste; Coriander seeds 1 Tbsp, roasted; Onions 2, peeled; Dried chillies 15, soaked, seeded and drained; Kaffir lime leaves 3, shredded; Lemongrass 1 stalk, bruised; Galangal 1-cm (½-in) knob, peeled and bruised

Daging Masak Asam Nanas

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

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

Asia
Malaysia
Main course
Gluten-free
South East Asia

Method

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