Daging masak Bali

Daging masak Bali

Balinese-style beef strips

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 teaspoons tamarind pulp
1 onion, roughly chopped
3 garlic cloves
1 tablespoon fresh ginger, chopped
4-6 fresh red chillies, seeded and chopped
1/2 teaspoon dried shrimp paste
60ml peanut oil
750g blade steak, thinly sliced into strips
2 tablespoons dark soy sauce
2 teaspoons dark palm sugar, chopped

Method

  1. Soak the tamarind pulp in 60 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Measure 2 tablespoons of the liquid and set aside.
  2. Put the onion, garlic, ginger, chilli and shrimp paste in a food processor and process until smooth.
  3. Heat the peanut oil in a wok or large heavy-based frying pan and cook the chilli mixture for about 5 minutes, stirring constantly, until it no longer sticks to the pan and the oil starts to separate. Add the beef and continue to stir-fry until it changes colour.
  4. Add the tamarind liquid, soy sauce and 250 ml water to the wok, cover, and simmer gently until the beef is tender. Uncover and cook until the liquid has almost evaporated. Stir in the palm sugar and season with salt, to taste. Serve with boiled rice, vegetables and sambals.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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