Dendeng pedas ('hot' fried beef)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | (2 lb) topside (beef) |
| 1 | tablespoon | Olive oil |
| ½ | teaspoon | Black pepper |
| 1 | tablespoon | Dark soya sauce |
| 10 | Shallots | |
| 4 | Red chillis (or 2 tbs Sambal Ulek) | |
| 2 | tablespoons | Vegetable oil |
| Salt | ||
| 1 | tablespoon | Lemon or fresh lime juice |
Directions
MARINADE
BUMBU
* Cut the beef fairly thin and trim it into small, square pieces.
Marinate it for 1 hour or longer. Remember that pedas=hot++spicy hot! This is fried beef, with a robust flavour of chilli. Slice the shallots finely. Seed and slice the chillis. Fry them in a tablespoonful of oil, in a wok, stirring all the time until they are golden brown. Add salt to taste. Keep hot. Put a tablespoonful of oil in a thick frying-pan, and fry the slices of meat a few at a time.
Three minutes on each side will be ample*. When all the pieces are cooked, put them into the wok with the shallots and chilli. Heat, and mix well. Sprinkle over the mixture 1 tablespoonful of lemon juice, or, better still, fresh lime juice. Stir, and add more salt if necessary. Serve hot, with rice. * NOTE: In Indonesia, the meat is usually fried until crisp. You can even buy sun-dried dendeng which only needs coating with bumbu and frying. Crisp dendeng can be rather tough, and I prefer it as described above; however, a purist might say that my recipe is not 'genuinely' Indonesian. Makes 6 servings.
From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London, 1986." ISBN 0-907325-29-7. Posted by Stephen Ceideberg; March 1 1993.