Daging Salai Masak Lemak

THE BENEFIT OF SMOKED BEEF – MASAK LEMAK DAGING SALAI

What is smoked beef?

Smoked beef is refer to the process of cooking protein by using smoke from the burn woody item such as coconut shell, charcoal or any kind of plant materials that could give the best aroma to the meat that we choose. This process also helping to intensify the flavor into the meat.

Did smoked beef give the benefit to human health?

- Smoked food especially meaty item need to be consumed in a moderation. The reason why is, they are contain high percent of fat while the smoke meat are prepared, which the fat can lead high cholesterol to human body. The fats used in the preparation of smoked beef is saturated, where it is not good for human body necessary and can risk to the heart diseases and obesity. For example of smoked beef such as sausage or in Malay cuisine they used smoked beef in Masak Lemak Daging Salai that famous in Negeri Sembilan, one of the state in Malaysia.

- Other example of smoked food is smoked salmon. But for these kind of type are a bit dangerous because salmon containing bacteria which can increase the risk of fatal infections.

Smoked food is actually not harmful to our body as long as we can control the quantity and frequency intake of the smoked beef. Always watch your dietary routine and balance the food that we consume such as carbohydrate, protein, fat and vegetables. 

 

Here I shared some benefits that we should know that contain in the smoked food especially in meat because I have high contain of protein which good to our body. 

The Benefits of Smoked Food

The selected food that can being smoked such as fist, poultry, beef and lamb is actually having naturally high in protein and amino acids. By creating nutritious high-protein foods which are enjoyable to eat, smoked foods could make a great addition to any balanced diet. Smoked fish, in particular is rich in nutrients like omega-3 fatty acids, whilst most of smoked meat have a high iron content.

- Low fat content 

Basically, the smoking process often escape from the normal types of meat-cooking experience with oils, fats and sauces. From this, it can make the smoked meat have a very low-fat cooking process. Smoking process can serve to reduce the fat in foods this is because, the fats are left as it is drip out during the process. 

 

- Preservation from smoke

Traditionally, smoking process is a good preservation agent to food but it still retains the nutrients, flavors and benefits of the meat. This means that smoke meat has a longer shelf life than normal cooked meats. From this, we can stored it inside the fridge for longer and this can help your family ruin of food storage. 

 

- Easy to eat

Another point is, smoked beef are easy to prepared, I mean the beef that already have been smoked. The intense flavor of smoked meat is just enough to lift any meal and you just need a simple side dishes to complementing your dinner!

 

However, through years of culinary of trial and error among the cooks, humanity has developed the best smoking techniques and while the process areelevated the old-school practice to a level of mastery par compared with other cooking techniques. From this, there are several type of smoker and we will go further as follow:

 

Types of Smoker 

a) Electric smokers : Electricity is used to heat up the steel rod, which can makes the wood become hot and produced smoke. This is the best and easiest way to make smoke since it can be control and adjust the temperature on the smoke appliance but it will cost you in high price.

b) Charcoal smoker : The favorite choice among the barbeque masters, because they believe that charcoal will imbues more flavor and effect of smoke compared  to propane and electric smoker. It is also cheaper and worth buying because you will have the best result better than when you are using the electric smoker. Charcoal also need you to always maintain and control the fire without the help from the modern technology.

c) Wood smokers : The purest choice among the cooks or barbeque’s masters. When using wood or any kind of plant material as a smoke, it need a lot of effort and attention because it is hard to keep the smoker at the remain temperature to make sure the meat are smoke complete for every parts. 

d) Pellet smokers : It is similar with the wood smokers, but pellet smokers are been using the condensed of convenient pellet and it is much easier to used. Just stacking the meat, set the flame and load the pallet into an oven like compartment. 

Since we have understood about the benefits of smoked meat and also the type of the smokers, one more things are not complete when we do not know how to prepared the smoked meat to make it as a tasty and amazing dishes among our family and friends. So, here I will share the steps and tips to prepared the perfect smoked meat at your home by follow my recipe which Daging Salai Masak LemakCili Api, which is the most popular dish at NegeriSembilan one of the state in Malaysia.

 

MASAK LEMAK DAGING SALAI 

 

DAGING SALAI MASAK LEMAK CILI API

 

I will show how to prepared the smoked beef with the easy and practical technique and it is also can be done at your home, not just in landed houses but also suitable in condominium and apartment. Here is all you need:

 

Ingredients :

• 1kg tenderloin beef

• Salt for taste

• Turmeric powder for margination and flavor

• Banana leaf

 

 

 

Methods :

1. Cut the meat into 3 part in large size. Avoid the slice the meat into thinly size because the juice from the meat will disappear and make the meat dry after smoked. 

2. Marinated the meat with salt and turmeric powder for just 10-15 minutes.

3. Wrap with banana leave and put on the griller on the stove in medium heat. 20-30 minutes for each side.

4. Once the juice from the meat stop drip out, take out the banana leaf and put direct heat to the meat. Until it brownish but not until it burnt. Smoked beef is ready.

 

One your smoked beef is ready, you can start to make Masak Lemak gravy to make your dishes become more delicious and authentic. Here I share the recipe how to the gravy:

 

Ingredients:

• 1kg smoked beef (thinly slices)

• 4 lemongrass

• 500ml coconut milk

• 2 asam keeping

• 4 shallot

• 200g bird eyes chilies

• 1 inch shrimp paste

• 1 inch ginger

• 2 inch turmeric

• 1 turmeric leave

 

Methods :

1. Blend all together shallot, chilies, shrimp paste, ginger and turmeric and pour into pot. Once it simmer put in the smoked beef.

2. Pour in the coconut milk together with lemongrass and asam keeping. Keep stirring the gravy to avoid the coconut milk shattered and spoil the gravy.

3. Once it simmering, seasoning the dish with salt and balance the taste with some sugar. Stirring a bit and our dish is ready to served!