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Cooked by: Chef / Ethnicity: Indonesian cuisine / Last Modified: 11/5/2008 / Base: Beef / Number of Servings: 6 |
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Directions: 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 flavor of chili. Slice the
shallots finely. Seed and slice the chilies. 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 chili. 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.
| Ingredients:
1 Kilogram(s) (2 lb) topside (beef)
1 Tablespoon(s) Olive oil
1/2 Teaspoon(s) Black pepper
1 Tablespoon(s) Dark soya sauce
10 Shallots
4 Red chillis
2 Tablespoon(s) Vegetable oil
1 Tablespoon(s) Lemon juice
Comments: 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. |
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