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Dendeng silverside beef ginger handful Coriander salt pepper water clove of garlic Lado red chilies handful salt lime
Viewed: 29 - Published at: 7 years agoIngredients
- Dendeng
- 10 pieces of thinly sliced silverside beef
- 1 piece of sliced ginger
- 1 handful of sliced shallots
- 1/2 teaspoon of whole coriander
- 1 pinch of salt
- 1 pinch of pepper
- 5 cups of water
- 1 clove of garlic
- Lado
- 2 handfuls of chopped red chilies
- 1 handful of sliced shallots
- 1 pinch of salt
- 1/4 of a lime
Method
- Using a mortar and pestle, grind the coriander, ginger, shallots, and garlic. Add a pinch of salt and pepper, and grind to a paste.
- Rub the ground spices onto the sliced beef and leave them for few minutes.
- Boil the spiced beef on a medium heat until they change colour. Take out, place them on a mortar and pound each one to get rid of the water.
- Heat oil in a wok, and deep fry the beef very quickly on a high heat, until they turn darker. Take them out and place on the mortar and pound each one once again.
- Heat another oil in a wok, and once again, deep fry the meat until they turn brown. Take out immediately and place on a strainer. Let the oil drain.
- Keep the leftover oil to saute the chilies later.
- Again using a mortar and pestle, grind the chilies with salt to help with the grinding.
- Add shallots, and grind again. You want to leave this coarse, so you don't need to grind them to a paste.
- Saute the chili paste together with the leftover oil from before.
- Give a dash of the squeezed lime juice, and mix well.
- Place the beef on a plate, and pour the chilies on top.
- Best enjoyed with a plate of warm rice.
