📝 About This Recipe
A celebrated specialty from Northern Malaysia, Nasi Daging is a soul-warming dish where long-grain basmati rice is cooked directly in a rich, aromatic beef broth. Each grain absorbs the deep umami of the meat and the warmth of traditional spices like cinnamon, star anise, and cardamom. Served alongside 'Air Asam'—a sharp, spicy tamarind dip—this dish offers a perfect harmony of savory richness and refreshing acidity.
🥗 Ingredients
The Beef & Broth
- 500 grams Beef (Chuck or Brisket) (cut into large cubes)
- 6 cups Water (for boiling the beef)
- 2 inch Ginger (bruised)
- 3 cloves Garlic (bruised)
The Fragrant Rice
- 3 cups Basmati Rice (soaked for 20 mins and drained)
- 2 tablespoons Ghee or Butter
- 1 set Cinnamon, Star Anise, Cardamom, Cloves (the 'four friends' whole spices)
- 1 large Red Onion (thinly sliced)
- 2 tablespoons Kurma Powder (Meat Curry Powder) (mixed with a little water to form a paste)
- 1/2 cup Evaporated Milk (for creaminess)
- 2 pieces Pandan Leaf (tied into a knot)
Air Asam (Tamarind Dip)
- 1/2 cup Tamarind Paste (mixed with 1/2 cup warm water and strained)
- 1 teaspoon Shrimp Paste (Belacan) (toasted)
- 5-8 pieces Bird's Eye Chilies (finely sliced)
- 2 medium Tomato (diced)
- 1 small Red Onion (finely sliced)
- 2 tablespoons Calamansi Lime Juice (for extra zing)
👨🍳 Instructions
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1
Place the beef cubes, water, bruised ginger, and garlic in a large pot. Bring to a boil, then simmer for 45-60 minutes until the beef is tender. If using a pressure cooker, this takes about 20 minutes.
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2
Once the beef is tender, remove the meat from the broth and set aside. Measure out 4.5 cups of the beef broth; this will be used to cook the rice.
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3
In a heavy-bottomed pot or rice cooker, melt the ghee over medium heat. Sauté the whole spices (cinnamon, star anise, cardamom, cloves) and sliced onions until the onions are golden and fragrant.
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4
Add the kurma powder paste to the pot. Stir-fry for 2-3 minutes until the oil separates (pecah minyak), ensuring the spices are well-cooked.
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5
Add the drained basmati rice to the pot. Stir gently for 1 minute to coat every grain of rice with the aromatic spiced ghee.
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6
Pour in the 4.5 cups of reserved beef broth and the evaporated milk. Add the pandan leaf and salt to taste. Stir once and bring to a boil.
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7
Once the liquid has mostly evaporated and holes begin to form on the surface of the rice, tuck the cooked beef pieces into the rice. Cover the pot with a tight-fitting lid.
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8
Reduce the heat to the lowest setting and cook for 15-20 minutes. If using a rice cooker, simply let it finish its cycle and stay on 'Warm'.
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9
While the rice cooks, prepare the Air Asam. In a bowl, combine the tamarind water, toasted belacan, sliced chilies, diced tomatoes, sliced onions, lime juice, salt, and sugar. Mash slightly with a spoon to release the juices.
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10
Once the rice is done, fluff it gently with a fork to avoid breaking the long grains. Let it rest for 5 minutes before serving.
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11
Plate the fragrant rice with a generous portion of the tender beef. Garnish with fried shallots and fresh cilantro.
💡 Chef's Tips
Always use high-quality Basmati rice for the best texture; soaking it for 20 minutes ensures the grains expand beautifully without breaking. Don't skip toasting the belacan for the Air Asam; it provides a deep, smoky savory note that raw shrimp paste lacks. If the rice is still a bit hard after the cooking time, sprinkle 2 tablespoons of warm water over it and cover for another 5 minutes. For a richer flavor, you can sear the beef cubes in the ghee before boiling them to develop a crust.
🍽️ Serving Suggestions
Serve with a side of 'Dalca' (Lentil Curry) for a complete Malaysian feast. Pair with cold Sirap Bandung (Rose Milk) to balance the heat of the Air Asam. Add a handful of fresh cucumber slices on the side for a cooling crunch. Top with a sprinkle of crispy fried shallots and chopped Chinese celery for an authentic finish.