Daging Salai Gulai Lemak Cili Api

My father-in-law was proud of his kampung, Rembau. He loves Lemak Cili Api & he loves beef. Over the years of my marriage, I have made an effort to learn the Negori dishes and my kids have developed the love of it - especially Daging Salai Lemak Cili Api.


Blend for Gulai

  • 2 inches fresh turmeric
  • 25 birds eye chillies
  • 4 shallots
  • 2 cloves of garlic

Other Gulai Ingredients

  • 2 lemongrass, bruised
  • 3 cups coconut milk
  • 2 cup water
  • 4 potatoes
  • 2 aubergine, halved (optional)
  • 6 belimbing buluh (optional)
  • 2 ts salt

Smoked Beef (Daging Salai)

  • 1 kg beef, slit
  • 2 tsp turmeric powder
  • Banana Leaves

Smoked Beef (Daging Salai) Method

  1. Smother the beef with the turmeric & salt.
  2. Let it rest for about 1 hour, covered in a refrigerator.
  3. Bake it in a preheated 180ºC oven, on banana leaves for about 45 minutes to an hour. Personally, the beef tastes better if smoked on an open fire.
  4. Set aside and allow to rest for about 10 minutes.
  5. Slice into strips.

Gulai Cili Api Method

  1. Put all blended ingredients, beef, lemongrass, tamarind skin and water in a pot. Allow to boil.
  2. Put in the potatoes & aubergine. Reduce the flame.
  3. Pour in the coconut milk.
  4. Cook until potatoes & aubergine is done.
  5. When serving, sprinkle with birds-eye chillies & belimbing buluh.