Cinnamon and Soy Sauce Braised Tenderloin

The cinnamon spice has long been used in traditional Malay cooking. lt is part of the essential four; the rempah empat beradik (the four siblings). The rempah empat beradik is a name commonly used among village folk to identify four major spices in Malaysian cuisine – star anise, cardamom, cloves, and of course, cinnamon. ln this recipe, the chef draws inspiration from this warm, earthy spice, which, alongside tender chunks of beef, is nothing less than culinary magic.

 

Serves 4.

 

INGREDIENTS:

20 g ginger

20 g shallot

15 g garlic

30 g tomato, diced

80 ml cooking oil

50 g cinnamon powder

3 sticks cinnamon

20 g chili powder

20 g curry leaves

20 g tomato paste

30 g meat curry powder

200 ml beef stock

50 ml sweet soy sauce

20 g sugar

10 g salt

500 g beef tenderloin, sliced

 

METHOD:

1. Pound garlic, ginger and shallot together to form a paste. Keep aside until ready to use.

2. In a saucepan, heat up oil over medium-high heat, then sauté the pounded paste and diced tomato until fragrant.

3. Add in chili powder, curry leaves, meat curry powder, tomato paste, cinnamon powder and cinnamon sticks.

4. Fry for a few seconds, stirring, then add in beef tenderloin with sweet soy sauce. Continue to stir for 10 minutes, then add in beef stock. Season with salt and sugar and bring to a simmer until beef is cooked, about 25 minutes.

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