If you enjoy a hearty and beefy dish like Rendang but also want to try something different, Daging Masak is an alternative dish that offers something different with its vibrant colour and bold, savoury flavours.
Like the Rendang, its roots can be traced back to Minangkabau tradition of Western Sumatra. Malay and Minangkabau traders frequently carried rendang as provisions, allowing the dish to travel naturally through cultural exchange between the Sumatra and Malay Peninsula. Naturally, the recipe would be tweaked to suit the taste buds of the locals. In this case, instead of dried red chillies, green chillies and green bird eyed chillies are used instead. This provides a fresh, tangy, and sharp heat flavour instead of the deep caramalised flavour of the normal rendang. Daging masak hijau is also less heavy on the palate as it is typically stir-fried or quickly simmered in a coarse green chili paste, making it feel less oily and heavy.
