Spicy & sour beef stew (Singgang daging) from Amazing Malaysian: Recipes for Vibrant Malaysian Home-Cooking (page 86) by Norman Musa

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meggan on January 29, 2018

    I made this with chuck stew beef which turned out fine. This was good served with rice but I did fish out all the aromatics before serving as I hate getting a bite of lemongrass stringies.

  • sir_ken_g on March 26, 2016

    This was my first try for this book and it was excellent - full of flavor. I followed it to the letter except that I used cross cut beef shank and so it needed longer simmering...probably improved it.

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