Sunday, November 13, 2005

Beef Rice (Nasi Daging)

For rice:
Sliced Beef from the soup
2.5 cups beef soup*
0.5 cup evaporated milk
2 tbsp ghee oil
2 cups Basmathi Rice
2 inches Cinnamon
1 Anise
5 cloves
5 cardamom
1 Onion
5 Garlic
1 cm Ginger
1 tsp Masala powder
2 tbsp tomato puree
5 inches pandan leave
Salt and sugar to taste

1. Blend onion, garlic, ginger and masala powder until it forms a paste.

2. Heat the Ghee oil. Fry cinnamon, anise, cardamom, cloves and the paste until fragrant.

3. Add in tomato puree, pandan leave and rice. Stir evenly, then add in evaporated milk and beef soup. Dash the salt and sugar to taste. Stir it again.

4. Close the rice pot. Stir gradually until rice is cooked.

5. Add in the sliced beef and stir the riced until the beef is fully covered in the rice.

6. Close the rice pot and wait for 2-3 minutes.

7. Rice is ready to be served with the beef soup.

For Beef Soup*:
500gm Beef
5 cups Water
2 inches Cinnamon
1 Anise
5 cloves
5 cardamom
1 inch Ginger, sliced thinly
3 Garlic, sliced thinly
1 Lemon grass, bruised and sliced
Salt and pepper to taste

1. Heat oil. Fry everything together until fragrant. Add in Beef and Water.

2. Let the soup simmer until beef is tender.

3. Add in salt and pepper to taste

4. Bring out the beef from the soup and sliced it thinly.

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