Daging Salai Masak Lemak – Famous Malaysian Cuisine

Masak Lemak Daging Salai, or smoked beef in a spicy coconut curry, is loved everywhere in Malaysia, and is a staple in its state of origin, Negeri Sembilan.

The charred meat slices take on a full-bodied flavour from a long period of smoking in an offset smoker, rather than a direct-heat smoker. This technique was inspired by the practicality of generations past: beef was too expensive to eat regularly, so a cow would only be slaughtered for Eid or a wedding. Butchering and packaging were time-consuming processes, so a cow would be slaughtered a few days in advance.

With Malaysia’s hot climate and a lack of refrigeration, a method of preservation was needed. Smoking was adopted as the best way to keep the meat between butchering and eating. Although better methods of preservation now exist, the dish remains a popular remnant of Negeri Sembilan’s history.

Masak lemak daging salai is made with a spice paste base of yellow onion, shallots, ginger, garlic, bird’s eye chilli and fresh turmeric. You may also find dried tamarind, turmeric leaf, makrut lime leaf, lemongrass, coriander roots and galangal added. The paste is cooked, coconut milk is added, then the meat. It’s usually served with fresh coriander.

While beef is the primary protein used, you can find this dish made with duck. In some Negeri Sembilan stalls you’ll even encounter it with fish – mackerel is the species of choice.

Shop name:
Cili Kampung,
Lot No V-02, Hartamas Walk,
Hartamas Shopping Centre,
Jalan Sri Hartamas 1,
Taman Sri Hartamas, 50480 Kuala Lumpur
014 9656124

Famous Malaysian cuisine is a 50-video series produced by Masters of Malaysian cuisine(MOMC) in partnership with Tourism Malaysia.

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