DAGING MASAK HITAM UTARA










Black Cooked Meat Sprinkle this northern style is very popular in Kedah. Usually served with pink rice oil (due to the use of a little tomato puri) and is usually served in the morning. Hehehe, the Kedah people did eat rice in the morning. Served with coconut milk nasi lemak, yellow fat rice or pink rice oil. The dishes are always besides the sambal fried fish, they are red cooked, cooked soy sauce, sambal shellfish, and black spiced meat.It tastes different from the soy sauce because of the use of spices and chilies and being spicy and slightly sweet that comes from the use of sweet soy sauce. Whatever it may be for a reason other than being served on a regular day, this side dish is also suitable for Hari Raya or banquet.



Ingredients
800 gm of meat - cut large and thick pieces.
1/2 cup of sweet soy sauce
1 tablespoon of black pepper powder


Spices
1 cinnamon stick
3 pieces of cardamom
3 cloves
3 pitch leaves



Material of gravy 
6 -7 tablespoons dried chillies - blended
2 large onion cloves - blanched
1/4 cups of concentrated sweet soy sauce - come salty and sweet and color of gravy
7-8 sheets of curry leaves
2 lemongrass stalks - tapped
2 tsp coriander powder
1 teaspoon sweet cumin powder
1 teaspoon white cumin powder
4 tablespoons of cooking oil


Grind ingredients for sauteed
5-6 cloves red onion
3 cloves of garlic
2 inches ginger



Preparation method
The meat is sealed with instant soy sauce and black pepper powder.

Put the meat in a saucepan, put in spices and pour a little water in the meat level. Boil until the meat is properly tender and soft. Meat texture must be soft and easy to slit.

In the other pan, heat the oil and stir frying ingredients. Add chilies and onions mixed with curry leaves and lemongrass and cook until fragrant. Then add coriander powder, sweet cumin, and cumin. Saute until chilies are really cooked.

Enter the boiled meat with the spice too with boiled water (if plenty of water does not enter all). Enter the soy sauce and cook again until the sauce is slightly dry and thick. Savor salt and sugar. Often there is no need to add salt because the soy sauce is well salty and sweet.

When gravy can be lifted and served.



                       http://www.enyabdullah.com/2016/12/daging-masak-hitam-berempah-utara.html



written by HANANI RAMLI

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