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Singgang Daging – Sour Beef Soup from Terengganu
Singgang is a cooking technique from Malaysia's east coast, especially Terengganu: you boil fish or meat without oil in water with fresh turmeric, galangal and lemongrass. For singgang daging you use beef brisket, which turns tender in 1.5 hours. Asam keping, dried sour fruit slices, and crushed chilies give the yellow broth its sourness and heat. You eat the soup with white rice and fried fish.
Singgang Daging – Sour Beef Soup from Terengganu
Laura Chen
4
20 Minuten
1 Stunde 40 Minuten
325
Malaysian
Soup
Singgang Daging is a clear, sour and spicy beef soup from Malaysia's east coast. You boil the meat without browning, with fresh turmeric, galangal and lemongrass, and asam keping makes it sour. Singgang ikan uses the same broth with fish and is ready in 30 minutes. Sup ekor, by contrast, gets whole spices and potatoes.
Ingredients
- 600 g beef brisket or shank, in 3 cm cubes
- 1.8 l water
- 2 stalks lemongrass, lightly crushed
- 4 cm galangal (Thai ginger), sliced
- 3 cm ginger, sliced
- 5 cm fresh turmeric, peeled and sliced
- 6 shallots, sliced
- 4 garlic cloves, sliced
- 5 red bird's eye chilies, lightly crushed
- 3 slices asam keping (dried sour garcinia fruit)
- 2 tsp salt
- 1 tsp sugar
- 2 scallions, sliced into rings
Instructions
- Put the beef on with cold water, boil it hard for 5 minutes, drain and rinse.
- Put the meat in the pot with 1.8 l of fresh water, the lemongrass, galangal, ginger and turmeric and bring to a boil. Skim off the foam.
- Simmer the soup covered over low heat for 1 hour 15 minutes, until a fork slides into the meat without resistance.
- Add the shallots, garlic, chilies and asam keping and cook for another 15 minutes, until the shallots are soft.
- Season with salt and sugar and taste. The broth should taste yellow, sour and hot.
- Divide the soup among bowls, sprinkle with the scallions and eat with white rice.
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