Singgang Daging Merah

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Malay/English

Singgang daging merah. Yang ni banyak lemak. 

Singgang daging sememangnya satu hidangan yang sentiasa membuka selera kita, terutamanya bagi orang pantai timur. Singgang daging bercampur urat dan lemak lagilah menambat selera. Singgang kaki lembu pun memanglah best.

Dulu arwah makcik saya selalu masak singgang daging bila kami makan di rumahnya. Singgangnya memang sedap. Semoga arwah makcik saya ditempatkan di kalangan orang-orang yang beriman. 

Beberapa tahun sebelum ni sahaja baru saya tahu bahawa singgang pun macam tom yam, ada dua jenis. Singgang putih dan merah. Ada seorang jiran kami yang pandai masak ni yang ajar mak saya resepi singgang merah ni. Sejak hari tu kami selalu masak singgang daging merah aje. 

Saya suka singgang dengan daging yang cukup empuk dan kuah yang cukup rasa air rebusan dagingnya. Biasanya kalau daging import saya akan rebus selama 4 jam. Resepinya seperti di bawah. 

Bahan-bahan

  • 500 gram daging
  • 3 ulas bawang merah dihiris
  • 5 lada kering
  • 2 sudu besar ketumbar
  • 2 inci lengkuas diketuk atau hiris nipis
  • 2 inci halia di ketuk
  • 1 labu sedang bawang putih dihiris
  • 3 keping asam keping
  • 1 biji bawang besar dihiris
  • 1 kerek (keping)gula nisse 
  • 1 sudu besar budu
  • 5 cawan air
  • Garam
  • Minyak untuk tumis

Cara-cara

  • Blender atau tumbuk lada kering dan ketumbar sampai lumat. 
  • Panaskan minyak dalam kuali dan tumiskan lada kering dan ketumbar sampai sedikit garing dan naik bau.
  • Masukkan air. Masukkan daging. Rebus sampai empuk. 
  • Setelah daging empuk masukkan bahan lain. 
  • Masak sehingga mendidih dan tutup api. 



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