Singgang Daging: Healthy Beef Soup

Singgang Daging is a type of Malay beef soup which is cooked by using certain herbs and spices. It is packed with spices, sweet and sour flavor. The taste of herbs and spices used combined with a bit of sourness and beef flavor are some of the elements which made this Singgang delicious. Singgang is a type of soup cooked by using galangal, garlic and tamarind peel, while Daging is the Malay word for beef. 

Classically, Singgang Daging is cooked by simmering the galangal, garlic, coriander seeds and tamarind peel in plain water together with meat. Additional ingredients are also added into the soup, such as chili. For Beef Singgang, coriander is added to the soup to enhance its flavor. This is a clear soup packed with flavor of aromatic ingredients. There are two versions of it which are Red Singgang and White Singgang. The difference is made by adding the dried chili. Below is the recipe of Red Beef Singgang which comprises more ingredients in it. 

Singgang Daging or Beef Singgang is a healthy dish as it is packed with herbs and spices. It is healthier if no oil is used in it. However oil enhance the flavor in singgang thus it is sometimes added in it. Singgang Daging is usually eaten with white rice. 

This singgang daging is full of fat as my father loves it. But you can make a healthier version by using another type of meat. Anyway, it is a flavorful clear soup. 

Another type of singgang daging. This does not use dried chili. 

Ready in 1 to 2 hours. Depends on the stiffness of the beef used. 
Recipe is for 6 servings.

Ingredients

• 500 gram beef diced or sliced into 1 inched width and length (up to preference) 
• 3 shallots 
• 1 big onion (sliced) 
• 1 bulb of garlic
• 2 inches galangal
• 2 inches ginger
• 2 tbsp coriander
• 5 dried chili cut into 1 inch long
• 2 tamarind peels
• 1 tsp fish sauce
• 1 palm sugar
• 2 tbsp oil
• 5 cups of water
• Salt to taste

Method

• Soak dried chilies in hot water in 5 minutes. To reduce spiciness, remove the seeds. Set aside. 
• Lightly grill the coriander in low heat until they become aromatic. Set aside.
• Lightly grill shallots, garlic, galangal and ginger. Then peel them and remove charred area.
• Crush the coriander and dried chili in mortar and pestle. Make a fine paste. You can also use food processor. 
• Remove the coriander-chili paste from mortar and pestle. Add in shallot and crush them coarsely. You can also use big knife for this process. 
• Peel the garlic and remove charred area. Crush them slightly using mortar and pestle or big knife. 
• Then crush the peeled ginger and galangal slightly, just to make it broken but still in big shapes. This process allow the essential oil in these ingredients to flow out and mix in the soup. 
• Heat the pot and add in 2 tbsp oil. Pour in the coriander mix and stir until a bit crisp and aromatic. 
• Pour in the water and add the beef. Cook in low heat and put on half of the lid. Cook until beef is tender. Add more water if necessary.
• Add in the galangal and garlic into the pot.
• Add in fish sauce, tamarind peel and palm sugar. Add salt. The taste should be balanced between salty, sour and sweet. 
• Simmer until the beef is tender and the soup reach our satisfied taste. Test taste and add salt, or other ingredients that is lacking. Lastly add the sliced onion. When onion is a bit tender turn off the stove. 

For a better taste serve on the next day.