Daging Goreng Kunyit Kelate Style | Turmeric Fried Beef (Kelantan Style)

Steps

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1. 1
   Prepare the beef: select a tender cut (such as the thigh), and slice into moderately thin pieces. The key is to cut against the muscle fibre direction to ensure the meat is tender after cooking. Find the straight line of the muscle fibres, then cut in the opposite direction at medium thickness — not too thin, or it will become dry and tough when fried. Also trim away thick white sinew and connective tissue, as these will become tough during cooking.
   ▶ ≈1:12
2. 2
   Marinate the beef: place the sliced beef in a bowl. Add salt, turmeric powder, white pepper, and dark soy sauce. The soy sauce is not for colouring but for flavour and to help the meat tenderize quickly. Mix well and let rest for 15 to 30 minutes.
   ▶ ≈2:40
3. 3
   While the beef marinates, prepare the other ingredients. Mince or crush the garlic. Slice the ginger thinly, then cut into thin julienne strips. Remove seeds from the red chillies and chop roughly. The green bird's eye chillies can be sliced diagonally or slit open at the top for extra heat. Chop the onion roughly. Cut the long beans into approximately 2-inch pieces.
   ▶ ≈3:16
4. 4
   Begin cooking the beef: this is the key step for tenderizing. Place the marinated beef in the pot and do not open the lid initially. Heat gently on medium flame, allowing the meat to gradually release its own moisture. Keep the heat moderate so the meat releases liquid naturally and softens over time.
   ▶ ≈4:32
5. 5
   Continue cooking until the liquid released by the beef has evaporated. This may take several minutes depending on the quantity of meat and initial moisture level. If the meat still seems a bit tough, continue cooking until it is completely tender.
   ▶ ≈5:10
6. 6
   Once the meat is tender, add half a cup of cooking oil and heat it. Add more oil if needed. When the oil is hot, add the minced garlic and ginger slices. Stir frequently to prevent the garlic and ginger from burning, allowing them to soften and release their aroma.
   ▶ ≈5:40
7. 7
   Add extra turmeric powder to enhance the colour and flavour, making the finished dish look more appetizing and glossy.
   ▶ ≈5:58
8. 8
   Add the onion and red chillies. Add the long beans last. Optionally add seasoning powder for extra flavour. Stir all ingredients on medium heat for about 2 to 3 minutes until the vegetables are slightly softened.
   ▶ ≈6:04
9. 9
   Continue stirring until all ingredients are thoroughly combined. If you prefer extra heat, add more green bird's eye chillies. Before turning off the heat, taste the dish to ensure the seasoning and flavour are to your liking.
   ▶ ≈6:30
10. 10
    Once everything is cooked, transfer to a serving dish and serve immediately while hot. Best enjoyed with white rice, sambal belacan, or traditional budu (fish sauce) for an authentic taste.
    ▶ ≈6:42