Meat in hot and spicy sauce

Meat in hot and spicy sauce

Daging masak bali

By
From
South East Asian Food

I prefer to cook this meat bali with dark soya sauce rather than Javanese soya sauce, but it is sometimes cooked with the latter, I think. Suit yourself here.

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
500g round steak, thinly sliced
1 cup water
2 tablespoons dark soya sauce
2 teaspoons brown or palm sugar
1 tablespoon lime juice
salt, to taste

Paste spices

Quantity Ingredient
6-8 red chillies, seeded and sliced
2.5cm slice fresh ginger, chopped
1 teaspoon shrimp paste
4 garlic cloves
5 shallots

Method

  1. In a mortar or a food processor attachment grind the spice paste ingredients into a paste. Heat a little oil in a wok and fry the paste until soft. Add the meat slices and stir-fry until they change colour. Add the water, soya sauce, sugar, lime juice and salt, and simmer uncovered until the meat is tender and the gravy thick. Add more water if the dish threatens to become dry before the meat is cooked.
Tags:
SBS
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