Yield: 2 servings
|450 grams||Boneless chuck|
|2 \N||Cloves garlic|
|1 teaspoon||Brown sugar|
|1 tablespoon||Tamarind juice|
|1 small||Onion, sliced thinly|
On the day before, cook meat in water with a bit of salt until tender.
Store overnight in refrigerator. The following day shred beef into small strips, pulling it apart with your fingers.
Mix together garlic, brown sugar, laos, coriander, tamarind juice and salt. Add mixture to meat and stir well.
Heat oil in heavy skillet and fry meat and spices until deep brown and crisp.
Separately, fry onion until deep brown. Sprinkle on top of meat and serve with rice.
Compiled by Imran C.
Source: Cook Indonesian-Agnes Brackman Submitted By IMRAN CHAUDHARY On 07-06-95