Daging Urat Masak Kunyit Brunei

Introduction

Daging Urat Masak Kunyit is a traditional Bruneian dish that is known for its rich flavors and tender meat. It is made using beef tendons and turmeric, giving it a unique and delicious taste. The dish is often served with steamed rice and is a favorite among locals and visitors alike.

Ingredients

For the marinade:

- 500 grams of beef tendons

- 2 tablespoons of turmeric powder

- 1 tablespoon of coriander powder

- 1 tablespoon of cumin powder

- 1 tablespoon of chili powder

- 2 cloves of garlic, minced

- 2 tablespoons of vegetable oil

- Salt and pepper to taste

For the sauce:

- 1 onion, thinly sliced

- 2 cloves of garlic, minced

- 1 tablespoon of turmeric powder

- 1 tablespoon of coriander powder

- 1 tablespoon of cumin powder

- 1 tablespoon of chili powder

- 1 cup of coconut milk

- Salt and pepper to taste

Instructions

1. Start by marinating the beef tendons. In a large bowl, combine the turmeric powder, coriander powder, cumin powder, chili powder, minced garlic, vegetable oil, salt, and pepper. Mix well to form a paste.

2. Add the beef tendons to the marinade and ensure that they are well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours.

3. In a large pan, heat some vegetable oil over medium heat. Add the thinly sliced onions and minced garlic. Sauté until the onions are translucent and fragrant.

4. Add the turmeric powder, coriander powder, cumin powder, and chili powder to the pan. Stir well to combine the spices with the onions and garlic.

5. Add the marinated beef tendons to the pan and cook until they are browned on all sides.

6. Pour in the coconut milk and bring it to a simmer. Reduce the heat to low and let the dish cook for about 2 hours, or until the beef tendons are tender. Stir occasionally to prevent sticking.

7. Season with salt and pepper to taste.

8. Serve the Daging Urat Masak Kunyit hot with steamed rice.