Dried Beef (Dendeng) Recipe

Dried Beef (Dendeng) Recipe

Ingredients :

375g (3/4 lb) sirloin, round or rump steak

1 large onion

1 stalk lemon grass

4cm (1.5 inch) piece lengkuas

2 tsp sugar

1 tsp salt

oil for deep frying

2 fresh red chilies

1-2 green chilies

4 shallots

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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