Friday, 9 March 2012

Daging Masak Jintan

1/2 kg beef - cut and boiled. with 3 cups of water (keep the beef stock about 1/2 cup)
1" ginger - sliced; thin and long
3 green chilli - cut; long & vertical
1 tblsp cumin seeds  ) pound coarsely
1 tblsp Fennel seeds )
1 tsp chicken stock (granular/ powder)
A pinch of sugar
Salt to taste
2 tblsp cooking oil

Ingredient B - To be blended
2 onion
7-8 dried chilli (reduced if you want less spicy)
3 tblsp tomato sos

1. Heat oil in wok, stir fry ingredient B until fragrant and thick
2. Add in cumin and fennel and beef stock, let it simmer
3) Add other ingredients

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