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Method :
Cut beef into
paper thin slices with a very sharp knife, cutting across the grain. Peel
onion and mince. Chop lemon grass, then pound to a coarse paste with
lengkuas. Mix in onion, sugar and salt. Coat meat with the seasoning paste
and arrange on a wide bamboo or wooden rack. Lay out in hot sunlight for
about 30-40 minutes. Alternatively place in a moderate oven for 20
minutes, turning once.
Heat oil and
deep fry meat on moderate to high heat until it becomes dry and crisp.
Turn heat up during last stages of cooking to thoroughly crisp the meat
slices. Remove from oil and drain on absorbent paper.
Shred green
chilies and make flowers from red chilies by shredding the ends with a
sharp knife and placing in a dish of iced water to make the 'petals' curl.
Slice shallots very thinly and fry in a little oil until crisp.
Arrange dried
beef slices on a serving plate. Scatter on sliced green chili and fried
shallots and decorate with chili flowers.
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