INGREDIENTS

INSTRUCTIONS

Here's my favourite Indonesian meal.  It is quick to cook (a little more
than half an hour) and is very tasty.
If you are using dried chiles then soak them in hot water for 20 minutes.
Roughly chop the garlic, onion and chiles.  Peel and chop the ginger and
place in a liquidiser (you could probably use a food processor - I haven't
tried) with the garlic, onion, chiles, oil and shrimp paste. Blend until a
fine paste adding a little water if necessary (avoid the fumes!). Cut the
beef into fine slices about 1/8 inch thick, 1 inch long and 1/2 inch wide.
Heat a non-stick frying pan and add the paste.  Fry for 3 minutes and then
add the beef.  Fry until the meat is browned all over.  Add half the lemon
juice, the soy sauce, sugar and water.  Stir, reduce the heat and simmer
for 20-30 minutes until the beef is tender. Taste and add extra lemon juice
if required. Add more water if necessary during cooking. The sauce should
be quite thick when the meat is cooked. Serve with rice or noodles and
quick fried cabbage with eggs (see recipe).
Notes:  Vary the number of chiles depending on what sort of chile you are
using and how hot you like it.  It is supposed to be very hot.  I have also
made this using left over roast beef and reducing the simmering time to 10
minutes.
pjt1@scigen.co.uk (Piers Thompson)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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