This dish has been re-created in many ways over time and in various countries throughout South East Asia, creating a few differences in taste, texture, and even spelling. But one thing they all share is the use of chillies and fried beef, because depending on how long you fry it, the crispier it’ll become! So Sedap, this recipe is a must-try dish.
|1/2 Kg Beef Tenderloin (sliced)|
|1 Inch Ginger (finely chopped)|
|3 Cloves Garlic (finely chopped)|
|1/2 Tsp Tumeric powder|
|1 Tsp Salt|
|1 Big Onion|
|1 Big Tomato|
|7 Big Red Chillies|
|4 Chilli Padi|
|1 Tsp Salt|
|1 Tsp Sugar|
- Marinate the beef slices with finely chopped ginger, garlic and turmeric powder, mix well and leave for about 15mins.
- Boil the meat in a pot until tender, then drain and set aside the meat.
- Using a mallet press down hard onto the meat to flatten.
- Heat some oil in a wok and fry the meat until it has browned (if you prefer it crispier fry longer until the meat is drier). Then set aside.
- Using a pestle & mortar pound all the ingredients for the sambal.
- In the same wok used for the beef, add more oil if needed, then stir fry the sambal mixture until you see the oil separating, or until the oil becomes translucent.
- Then add in the salt and sugar (adjust to your taste if needed)
- Finally, add in the fried meat and stir well for another 5-10mins.