Crisp fried meat

Crisp fried meat

Dendeng ragi (Sumatra)

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From
South East Asian Food

Ingredients

Quantity Ingredient
1 tablespoon palm sugar or brown sugar, to taste
1-2 tablespoons tamarind water or lime juice
300g sirloin steak, sliced very thinly across the grain into 4 cm squares
2-3 tablespoons vegetable oil
250g grated fresh coconut
or 150g prepared shredded coconut
salt

Paste spices

Quantity Ingredient
1 1/2 tablespoons coriander seeds
1 teaspoon cumin seed
10 whole black peppercorns
3 garlic cloves, smashed and chopped
5 shallots, sliced

Method

  1. To make the spice paste, grind the dry spices to a powder, add the garlic and shallots and grind to a paste. Add the sugar and tamarind water, mix well with the meat slices and leave aside for a few hours or overnight.
  2. Heat the oil in a wok, put in the meat without any liquid and stir-fry until it is brown and dry. Lift out and drain. Reserve any leftover marinade and discard leftover oil from wok. Dry the wok, put in the coconut and roast it, stirring all the time until it is golden brown and aromatic. Put the meat back in, stir and toss everything together well, add salt to taste and any leftover marinade, adjusting the sweet and sour flavours to taste if necessary. Continue to stir until everything is brown, dry and uniformly aromatic without being burnt.
  3. Dendeng ragi will keep well in the refrigerator. Add it to a rice meal with a vegetable dish for a tasty lift.
Tags:
SBS
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