Serves 5
500 g. (1 lb) beef top round, or lean beef
Sea salt to taste
8 cloves garlic
2 tspn coriander seeds
1 tbsp palm sugar
2 large red chillies, seeds, removed
2 tbspn galangal, chopped
1 tspn shrimp paste
½ tspn black pepper corns
2 tbspn of oil
2 tspn lime juice
Boil the meat (beef) in salted water for about one hour or until the meat is very tender. The meat must be so tender that its fibers separate very easily. Pound the meat until flat and shred by hand or fork into fine fibers.
Blend all the spices in the container of a food processor until paste-like, or grind all the spices in a mortal and pestle until become a paste. Heat the oil in a wok over a medium flame. Add the spices and sauté for about 2 minutes until fragrant and shiny. Add the shredded beef, mix well and fry until dry. Season with lime juice.
Remove from heat and set a side to cool.
Serve with steamed rice.
500 g. (1 lb) beef top round, or lean beef
Sea salt to taste
8 cloves garlic
2 tspn coriander seeds
1 tbsp palm sugar
2 large red chillies, seeds, removed
2 tbspn galangal, chopped
1 tspn shrimp paste
½ tspn black pepper corns
2 tbspn of oil
2 tspn lime juice
Boil the meat (beef) in salted water for about one hour or until the meat is very tender. The meat must be so tender that its fibers separate very easily. Pound the meat until flat and shred by hand or fork into fine fibers.
Blend all the spices in the container of a food processor until paste-like, or grind all the spices in a mortal and pestle until become a paste. Heat the oil in a wok over a medium flame. Add the spices and sauté for about 2 minutes until fragrant and shiny. Add the shredded beef, mix well and fry until dry. Season with lime juice.
Remove from heat and set a side to cool.
Serve with steamed rice.
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