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Turmeric Roasted Beef~Daging Pacak - MFF Pahang #3

Wednesday, December 5, 2012

Unbelievably easy.

I think the traditional method to cook this is to skewer it with bamboo, hence the name 'daging pacak' which literally means, skewered beef.

But the recipe where I took this from just did it this way, I followed suit. I am just following the Pahang Sultanah's method.

It's dry and salty. Doesn't look special, but it's addictive. Just like fried salted pork is. The more you eat, the more you want. My husband and I nibbled at them like snacks after dinner was over. Overdosing with sodium, LOL.

I served this with Nasi Kebuli

Daging Pacak
Source: Pahang Sultanah via this site

500gm beef, I used shortloin (daging batang pinang), or any other softer cuts
1 Tbsp salt
1 Tbsp turmeric powder
1 Tbsp oil or more.

1. Marinate the beef with salt and turmeric for a few hours.
2. Preheat oven at 220C (Grill)
3. Line a baking tray with foil/baking paper. Rub a wire grid with with oil.
4. Rub beef pieces with oil and place onto the oiled grid.
5. Grill for 40 minutes (or until surface looks dry), turning once every 10 minutes.
6. Leave beef to cool down and thinly slice it to serve.

Nasi Kebuli with Daging Pacak

I am submitting this to MFF Pahang hosted by WendyinKK of Table for 2... or More

8 lovely notes:

Nisa's Mom December 5, 2012 at 11:26 AM  

Wow..that..so easy, the meat looks like "dendeng kering" in indonesian version.,you are so right, can't stop eating this ;)

busygran December 5, 2012 at 12:16 PM  

Nice and easy! Will give this a try! Thanks for sharing!

Esther@thefussfreechef December 5, 2012 at 12:27 PM  

Totally my kind of recipe! Is the cooked meat supposed to be dry , like almost jerky type or still moist inside, like lean charsiu?

WendyinKK @ Table for 2..... or more December 5, 2012 at 12:54 PM  

Nisa's Mom,
I think both country's cuisine do have a lot of similarities, just like the language :)

Haha, u have to watch ur sugar but not sodium eh, hahah! Eating this with porridge is nice also.

Maybe I left mine around for sometime after roasting, so it was quite dry. It's small like char siew.. and with the high sodium, not as moist as char siew. Almost like jerky.

Chef and Sommelier December 5, 2012 at 3:01 PM  

Oh Jerky? I think I found another dish that I can cook for our wine session. :)

Phong Hong December 5, 2012 at 3:31 PM  

Oh, it's that easy! Must try this recipe. Tumeric and salt combo is nice.

Lite Home Bake December 6, 2012 at 8:54 AM  

Hi, this looks so good yet sounds so unbelievably easy! Tempted, tempted...

Mishka,  December 6, 2012 at 8:55 AM  

It seems easy. But for a first timer like me, I doubt it. :P Is it okay to add more turmeric powder? I kinda enjoy that spice. :)

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