Nasi Minyak and Beef in Black Sauce (Kenduri Special)

Steps

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1. 1
   Select beef brisket or similar slow-cooking cut and slice into pieces about 1.5 cm thick.
   ▶ ≈2:15
2. 2
   Marinate the beef with coriander powder, cumin powder, and fennel powder. Add sweet and caramel soy sauce for color, mix well, and marinate for at least 30 minutes.
   ▶ ≈2:35
3. 3
   Heat the cooking oil and stir-fry bruised lemongrass and pandan leaves. Add the first set of four spices and toast until fragrant.
   ▶ ≈3:11
4. 4
   Add sliced red onion and stir-fry until softened and golden.
   ▶ ≈3:27
5. 5
   Add garlic paste and ginger paste, stir-fry for about 5 minutes until fragrant and raw flavors disappear.
   ▶ ≈3:44
6. 6
   Add coarsely chopped red onion and stir-fry until golden, then add dried chilies and stir until oil-coated.
   ▶ ≈3:50
7. 7
   Add chopped tomato and stir-fry until wilted.
   ▶ ≈4:04
8. 8
   Pour in the marinated beef, stir to combine. Add enough water to cover the meat.
   ▶ ≈4:10
9. 9
   Cover and simmer over medium heat for about 1 hour or longer until the beef is very tender.
   ▶ ≈4:28
10. 10
    Once beef is tender, add evaporated creamer and raisins (beef portion). Simmer until desired taste is achieved. Taste and adjust salt.
    ▶ ≈6:42
11. 11
    Soak basmati rice for 15 to 30 minutes.
    ▶ ≈4:36
12. 12
    Heat a mixture of ghee and cooking oil, stir-fry pandan leaves until fragrant.
    ▶ ≈4:54
13. 13
    Add sliced red onion and stir-fry until softened.
    ▶ ≈5:10
14. 14
    Add garlic paste and ginger paste, stir-fry until golden and raw flavors are gone.
    ▶ ≈5:18
15. 15
    Add half of the raisins, then add the drained rice and stir-fry for 3 to 4 minutes to coat and toast the grains.
    ▶ ≈5:33
16. 16
    Pour in water (ratio 1:1.125 cup water per cup rice), add evaporated creamer, the second set of four spices, yellow food coloring, and optional sugar. Season with salt.
    ▶ ≈5:57
17. 17
    Transfer to a rice cooker and cook according to the cooker's standard rice-cooking cycle.
    ▶ ≈6:36
18. 18
    For the relish: dice or slice pineapple, cucumber, red onion, and red chili. Season with sugar, salt, and vinegar (or lemon/lime juice). Refrigerate (do not add water—fruits will release liquid).
    ▶ ≈7:20
19. 19
    Serve the beef in black sauce alongside the scented rice, with the fresh relish on the side.
    ▶ ≈7:56