Malaka Beef

Malaka beef

On the southern tip of Malaysia lies the town of Malaka. During the 15th century it was the spice trade centre of the world. Our friend Dixon who still lives there gave us this recipe. If ever in Malaysia, it’s well worth a drive down to Malaka, just 4 hours south of Kuala Lumpur.


2 tbsp oil
700 gm beef, salted and diced (rub salt into beef)
2 onions, diced fine
6 garlic cloves, chopped
2 stalks lemongrass (peel off outer layers and finely chop lower section)
4 tbsp coconut, dried
5 cm fresh ginger, chopped
1 red chilli, chopped
1 red chilli, sliced
1 tsp turmeric
1 1/2 cups coconut milk
1 tsp palm sugar, dissolved salt and pepper to taste

Cooking Instructions

  1. In mixing bowl blend lemongrass, onions, garlic, ginger and chopped chilli into a paste.
  2. Heat oil in large inner pot, add and cook paste for 2 minutes or until aromatic, stirring often.
  3. Add beef, stir to coat andcook for 3-4 minutes until sealed.
  4. In mixing bowl, add coconut, turmeric, coconut milk, palm sugar and salt to taste, mix well.
  5. Pour mixture into pot, stirring well. Bring pot to boil and simmer for 25 minutes, lid on.
  6. Transfer pot to Ecopot, with lid on.
  7. Cooking time 3 hours.

HINT … Spoon curry mix into green banana leaf, fold leaf into a square and bind with toothpick. Serve immediately with a side of tropical chutney.


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