Dendeng Pedas ('hot' Fried Beef)

Title:
Dendeng Pedas ('hot' Fried Beef)

Yield:
6 Servings

Categories:
Indonesian,
Beef




Ingredients:





     1 kg (2 lb) topside (beef)





----------------------------------MARINADE----------------------------------


     1 tb Olive oil


   1/2 ts Black pepper


     1 tb Dark soya sauce



-----------------------------------BUMBU-----------------------------------


    10    Shallots


     4    Red chillis (or 2 tbs


          -Sambal Ulek)


     2 tb Vegetable oil


          Salt


     1 tb Lemon or fresh lime juice





 * 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.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip