Daging Masak Bali (balinese Beef Strips)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Balinese | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Sirloin tip steak, or |
| whatever cut you usually | ||
| stir-fry | ||
| 1 | Onion, chopped | |
| 3 | Cloves garlic | |
| 1 | T | Chopped fresh ginger |
| 4 | Red chillies, up to 6 | |
| 1/2 | t | Dried shrimp paste, aka |
| trasi blacan or kapi | ||
| 3 | T | Oil |
| 1 | c | Water |
| 2 | T | Tamarind liquid |
| 2 | T | Soy |
| 2 | t | Brown sugar or jaggery |
INSTRUCTIONS
Cut beef into thin strips. Put onion, garlic, giner, chillies and trasi in blender and blend until smmoth. Heat oil in a frying pan and fry mixture until it no longer sticks to the pan and the oil separates from the blended ingredients. Add beef and fry til it changes colour. Add water, tamarind and soy, cover and simmer gently until beef is tender. Uncover and cook til liquid has almost evaporated. Stir in sugar and season to taste with salt. Serve with rice, vegetables, and sambals. Posted to FOODWINE Digest 08 Feb 97 by Jennifer Panek <panek@CHASS.UTORONTO.CA> on Feb 8, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 1435
Calories From Fat: 562
Total Fat: 63.2g
Cholesterol: 355.9mg
Sodium: 2060.4mg
Potassium: 1256.4mg
Carbohydrates: 75.9g
Fiber: 13.6g
Sugar: 14g
Protein: 137.4g