12 Mar

I was inspired to cook this dish as I’ve heard so many rave reviews when a fellow Twitter friend Vivi (@mrs_amin) has been making some for order. Since we are on the other sides of the island, I was unable to order a box or two from her. Considering that she’s selling it at S$5 a box, hers is spicy, generous portion of meat and mixed vegetables and have I already mentioned that it’s yummy? All the more it made me curious and wanted to give it a shot last weekend.

Basically it’s meat sauce, top it off with a fried egg, sprinkle fried shallots and chopped coriander and enjoy this with toasted French loaf. It’s so heavenly, trust me.

For someone who has never tried it before, I think it’s a marvellous dish 😉


  • 1/2 kg minced beef
  • 6 eggs
  • 4 big onions, diced
  • 2 tablespoons garlic, chopped finely
  • 2 teaspoons ginger, chopped finely
  • 2 cups chilli paste
  • 1 teaspoon cinnamon power
  • 2 tablespoons cumin powder
  • 1 can Hunt’s Tomato Sauce No Salt Added (8 oz)
  • 2 tablespoons sugar
  • 1 can Hunt’s Tomato Puree (10.75 oz)
  • 1/2 can Hunt’s Original Diced Tomatoes No Salt Added (14.5 oz)
  • 2 tablespoons chilli sauce
  • 2 big tomatoes, diced
  • 1 tablespoon ghee
  • Ground black pepper and salt to taste
  • Chopped coriander
  • Fried shallots


Marinate the minced beef with garlic, ginger and ground black pepper. Set aside.

Blend both the Hunt’s Tomato Puree and Original Diced Tomatoes. Set that aside too.

Fry the chilli paste with 4 tablespoons of oil till it’s a shade darker. Add the cinnamon powder and followed by the marinated minced beef. Fry till the minced beef is all cooked. Next, add the onions, blended Hunt’s Tomato Puree and Original Diced Tomatoes, Hunt’s Tomato Sauce, chilli sauce and cumin powder. If you don’t want the meat sauce to be so thick, you can add 1 – 2 cups water. This is optional and based on individual’s preference.

Add the diced tomatoes and salt (to taste) and stir till the meat sauce has thickened a bit. Lastly, add ghee and mix thoroughly.

Fry the eggs (half-cooked) and serve those with the sabsuka. Remember to top it off with the chopped coriander and fried shallots. Best eaten warm with toasted French loaf.


3 Responses to “Sabsuka”

  1. Zain August 29, 2011 at 6:13 PM #

    just came across ur subsuka recipe. when ur sauce is all ready,put it in a rectangular dish and level it need to fry eggs seperately, just make indents in the sauce,break eggs and fill up indents.u’ll normally manage bout 6 indents. dump in oven under de grill and get eggs cooked.more presentable than eggs on the side. selamat berbuka!

    • cadymcbronzie August 31, 2011 at 10:12 AM #

      Hi Zain,

      Yes, I’ve seen that version before. Just that the family loves eating it this way 🙂

      Nonetheless, thanks for sharing. I might just try it out the next time around.


  1. Kacang Pool « Cady McBronzie's Culinary Adventure - February 24, 2012

    […] used to mistake Sabsuka for Kacang Pool… hahaha That just shows how much I know my own traditional Malay dishes! […]

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