Title: Dendeng Pedas ('hot' Fried Beef)
Categories: Indonesian Beef Ceideburg
Yield: 6 Servings
| 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.