Tendered Beef/Chicken cooked in black sauce (Daging Masak Hitam) (video)

Ingredients

1kg Beef or chicken cut into small pieces

- to be tenderized using a hammer (or Rolling pin)

2 tsp Black Pepper

2tsp Fennel Seeds

1tsp Cumin Seeds

2 tbls Thick Soy Sauce

2tbls flour

1 Onion

½” Ginger

2 Garlic cloves

One Egg

Cooking oil

Sauce

Tomato Puree

Tomato Ketchup

Flour

Method

Pound the meat to tenderize

in a dry pan put in the black pepper, fennel and cumin seeds. Roast on the pan for a couple of minutes, be careful not to burn them. Lift the pan off the flame if necessary . Dry roast until aromatic. Then pound in a pestle and mortar until fine. You can also use a grinder.

Mix this to the meat.

Then chop the onion, ginger and garlic fine. You can use an electric chopper for this. Then add this to the meat together with the soy sauce, egg and flour. Then mix well.

Then heat up cooking oil in a wok or pan. Then put the meat into the hot oil and cook on medium heat until soft and semi dry. When cooked, put this into a bowl.

Now to make the sauce. In the same wok/pan, mix the tomato puree and tomato ketchup together. On low heat, cook this mix for about a minute. Add a bit of water to the flour and add this into the mixture. Cook for about 2 minutes then add the cooked meat into the sauce. Cook for about 3 minutes. You can now serve this with hot steamy rice!

Enjoy!