Daging masak bali (balinese beef strips)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sirloin tip steak (or whatever cut you usually stir-fry) |
| 1 | medium | Onion, chopped |
| 3 | Cloves garlic | |
| 1 | tablespoon | Chopped fresh ginger |
| 4 | Red chillies (up to 6) | |
| ½ | teaspoon | Dried shrimp paste (aka trasi, blacan, or kapi) |
| 3 | tablespoons | Oil |
| 1 | cup | Water |
| 2 | tablespoons | Tamarind liquid |
| 2 | tablespoons | Soy |
| 2 | teaspoons | Brown sugar or jaggery |
Directions
Cut beef into thin strips. Put onion, garlic, giner, chillies and trasi in blender and blend until smmoth. Heat oil in a frying pan and fry mixture until it no longer sticks to the pan and the oil separates from the blended ingredients. Add beef and fry til it changes colour. Add water, tamarind and soy, cover and simmer gently until beef is tender. Uncover and cook til liquid has almost evaporated. Stir in sugar and season to taste with salt.
Serve with rice, vegetables, and sambals.
Posted to FOODWINE Digest 08 Feb 97 by Jennifer Panek <panek@...> on Feb 8, 1997.