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Braised Fragrant Spicy Tomato Beef – name’s a little bit long, I know but I don’t really know how to name it but as it is. It’s actually sort of like a dry beef curry but it has got pandanus leaf and tomatoes in it, making it fragrant as well as tomato-ey.. 🙂

Daging Pandan Tomato 1Recipe from Mat Gebu

Serves 4; Preparation: 20 mins; Cook time: ±2 hrs


  • 500g braising beef, thinly sliced
  • ginger, abt 2½cm pc, peeled, grated
  • 3 cloves garlic, peeled, grated
  • 2 pcs kaffir lime leaf
  • 1 pc pandanus leaf, knotted
  • 1 pc lemongrass, end and outer leaves removed, smashed
  • 1 cup water
  • ½ tbsp palm sugar (gula melaka or sugarcane sugar or light brown sugar)
  • salt, to taste

Ingredients to be ground into Paste:

  • 2 larges tomatoes, cubed
  • 4 pcs red chillies, roughly chopped
  • 2 candlenuts
  • 1 large onion, roughly chopped
  • ginger, abt 2½cm pc, peeled, roughly chopped
  • 3 cloves garlic, peeled
  • ½ tbsp coriander seeds
  • ½ tsp cumin powder
  • ½ tsp cumin seeds


  1. Heat oil in a wok or large pot on medium fire.
  2. Add in paste ingredients, lemongrass, kaffir lime leaves and pandanus leaf and fry till fragrant and oil emerges. Paste will turn darker as well.
  3. Add in beef, mix well and cook for abt 5 mins.
  4. Add in water, stir and let it come to the boil. Then simmer till meat’s tender and sauce has thickened.
  5. Add in sugar and salt, to taste. Stir and let it cook for another min. Cook to the consistency desired.
  6. Once ready, serve with buttered raisin rice or just plain white rice.. 🙂

Daging Pandan Tomato 4

Yummy!! 🙂

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