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Number of pax: 6 pax  


500 g Beef, boiled - Topside / Knuckle
20 g Ginger
1 stick Lemongrass, slightly pounded
2 litres Water
  Oil for frying
40 ml Oil for sautéing
A (Blended):  
200 g Onion
40 g Garlic
20 g Ginger
3 g Coriander
50 g Dried chilies, soaked in hot water (blended)
3 tablespoons Water
30 g Sweet soy sauce
15 g Dark soy sauce
12 g

MAGGI® CukupRasa™

24 g Tamarind juice



  1. In a pot, heat up the water with lemongrass & ginger. Add the beef and boil together until tender.

  2. After it is cooked, set aside the beef and slice into 1 cm thick pieces. Using a pestle & mortar, pound the meat into flat pieces. Set aside.

  3. Heat up the oil & fry the beef until browned. Set it aside on kitchen towels.

  4. Stir in A ingredients until the oil has mixed in, then add B ingredients, and mix until the gravy is thickened.

  5. Add in the beef and mix it well or until the gravy coats the meat.

  6. Serve hot.

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