I had been longing for this dish for ages and so while I was on Skype with my mum yesterday, I got her to give me a quick crash course on how to cook this easy, scrumptious Malay dish. The actual meaning of this in Malay is, “daging” means meat, “masak” means to cook and “kicap” (pronounced ki•chap) means soy sauce. A quick Malay lesson there…now on to the recipe!😊
• Lean beef steak slices (roughly cut)
• Garlic, ginger & black pepper (minced)
• Red onion (cut into rings)
• Green peas
• Potatoes (cut into circles)
• 2 tbsp Dark soy sauce
• 1 tbsp Rice or distilled vinegar
• 1 tbsp Tomato ketchup
• Sunflower oil
1. Combine the garlic, ginger & black pepper with the meat and leave to marinade for an hour.
2. In a skillet, deep fry the sliced potatoes till golden and set aside (you can skip this process if you want this dish to be healthier and just cook the potatoes in the sauce). But I have to say, the fried potatoes makes this dish extra yummy!
3. Add a little sunflower oil in a piping hot wok and to it sauté some sliced onions. To that, add the marinaded beef slices. Stir fry this for a few minutes before adding a little water to the mixture.
4. Once the beef is tender, add the soy sauce, vinegar and tomato ketchup. (at this stage, have a wee taste to make sure it’s a nice balance of flavours as my measurements are all estimated. If you find it too salty, add a little sugar to it). Throw in the onion rings, green peas and let the onions soften a little before adding the fried potatoes and mixing thoroughly. Let the potatoes soak up the sauce.
Serve with boiled white rice…
I spent €4 on the steaks, 80 cents on the potatoes as I had all the other ingredients to hand. My husband had 2 servings last night and there are plenty leftovers for my lunch today! Bargain!
You can never go wrong with garlic & ginger…a perfect match and a MUST in almost all of my Asian dishes.
My hankering was satisfied! Thank you to my beautiful Mama for this recipe!😘