Daging masak kicap Che Wah


250g beef - slice thin

Bumbu - to be pounded using pestle and mortar:
1/4 teaspoon of black pepper
1/2 inch of ginger
5 pieces of garlic
5 pieces of shallots

Mix the sliced beef with all the pounded ingredients above in cooking pot. Add in 150 - 200ml water. Heat up on the stove until the beef is soft. Then put aside.

Heat 5 tablespoons of cooking oil on a wok. Fry sliced potatoes and put aside. Then, saute 1 inch of cinnamon (optional) Then, fry the beef until brown. Add in the remaining liquid from the pot. Rinse the pot with 50ml of water and add it to the wok. Add in Bilal (about 10 - 15 tablespoons) soya sauce and tamarind juice. Let it cook for several minutes. Just before turning off the stove, add it green chili, sliced onion and potatoes. Walla.. now it is ready to be served. Served best with fresly cooked rice.


  1. Salam,
    Kwn saya cina mualaf,dia tambah minyak bijan sikit..sedappp, pada saya la.Kak hana tau tak camna nak masak kicap tempe,(jawa style)dah lama saya teringin nak makan.Last makan kat rumah orang kawin kat Banting 20 tahun lepas.

  2. I've cooked masak kicap tempe last raya puasa. Got the recipe from my sister in law who married a jawa. I'll make another entry k.

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