Ingredients:
- 600 G BEEF
- 20 PCS DRIED RED CHILLIES
- 1 PC POD GARLIC
- 10 PCS SHALLOTS
- 3 CM PC GINGER
- 3 CM PC GALANGAL
- 3 TBSP DATU PUTI VINEGAR
- 1/4 CUP DATU PUTI SOY SAUCE
- 1 TSP SUGAR
- SALT TO TASTE
TO FRY:
- 4 PCS SHALLOTS
- 5 PCS CLOVES GARLIC
- 3 CM PC CINNAMON STICK
- 1/2 CUP COCONUT OIL
Cooking Instructions:
- CUT THE BEEF INTO BROAD PIECES AND BOIL IN SOME WATER. WHEN THE BEEF IS TENDER, DRAIN IT. SET STOCK ASIDE.
- GRIND TOGETHER THE DRIED CHILLIES, GARLIC, SHALLOTS, GINGER, GALANGAL AND SUGAR.
- MIX THE POUNDED INGREDIENTS WITH THE BEEF AND THE DATU PUTI SOY SAUCE.
- SLICE THE SHALLOTS AND GARLIC FOR FRYING. HEAT THE OIL AND FRY THEM WITH THE CINNAMON STICK UNTIL FRAGRANT.
- ADD IN THE BEEF AND CONTINUE FRYING. ADD IN THE WATER FROM THE BEEF. ADD ALSO VINEGAR.
- WHEN IT IS ALMOST DRY, SEASON WITH SALT TO TASTE AND CONTINUE FRYING UNTIL FRAGRANT AND OILY.
- REMOVE FROM FIRE AND SERVE HOT.
