| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indo |
Meats, Main dish, Indonesian |
2 |
Servings |
INGREDIENTS
| 450 |
g |
Boneless chuck |
| 2 |
|
Cloves garlic |
| 1 |
ts |
Brown sugar |
| 1 |
ts |
Laos |
| 1/2 |
ts |
Coriander] |
| 1 |
tb |
Tamarind juice |
| 1 |
ts |
Salt |
| 2 |
tb |
Oil |
| 1 |
sm |
Onion, sliced thinly |
INSTRUCTIONS
On the day before, cook meat in water with a bit of salt until tender.
Store overnight in refrigerator. The following day shred beef into small
strips, pulling it apart with your fingers.
Mix together garlic, brown sugar, laos, coriander, tamarind juice and salt.
Add mixture to meat and stir well.
Heat oil in heavy skillet and fry meat and spices until deep brown and
crisp.
Separately, fry onion until deep brown. Sprinkle on top of meat and serve
with rice.
Compiled by Imran C.
Posted to EAT-L Digest 29 October 96
Date: Wed, 30 Oct 1996 13:58:39 +1000
From: "I. Chaudhary" <imranc@ONTHENET.COM.AU>
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”