Sept 17, 2009 By CHARLES FERNANDEZ
Black pepper beef can be served as an appetiser as well as a main dish.
Popular dish: Black Pepper Beef is a favourite during Ramadan.
USUALLY served with hot steamed rice, Black Pepper Beef (Daging Lada Hitam) is a favourite during Ramadan and Hari Raya.
Some will attest that it is best eaten with nasi impit or plain white bread.
I am told that the dish is not difficult to prepare and some families would serve it with a choice of vegetables, like carrots, potatoes, cauliflower and broccoli, on the side for a complete balanced dish.
I had my first taste of this delightful treat courtesy of a colleague.
The dish can also be served on its own as an appetiser ahead of the main course – it will whet the appetite but is light enough not to spoil the rest of one’s meal.
BLACK PEPPER BEEF
2 tablespoons vegetable oil
2 shallots, ground
2 pips garlic, ground
1cm piece of ginger, ground
1 bowl thinly sliced beef (1cm x 2cm)
1 tablespoon flour, mixed with ½ cup water
1 tablespoon oyster sauce
2 tablespoons black soy sauce
1 tablespoon crushed black peppercorns
½ bowl scallions, cut into 2cm lengths
1 tomato, cut into 5-6 wedges
1 onion, sliced into rings
1 red chilli, sliced lengthwise
Heat oil in a pan and saute the ground shallots, garlic and ginger until fragrant.
Add the beef and stir-fry until the meat is slightly dry.
Add the flour-and-water mixture and stir. Add the oyster sauce, soy sauce and black pepper and simmer until meat is cooked through.
Just before dishing up, add the scallions, tomato, onion and chilli and stir quickly.
Dish up and serve while the scallion is still crunchy.