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Ingredientes
- 1 kg (2 lb) topside (beef)
- 1 Tbsp. Extra virgin olive oil
- 1/2 tsp Black pepper
- 1 Tbsp. Dark soya sauce
- 10 x Shallots
- 4 x Red chillis (or possibly 2 tbs Sambal Ulek)
- 2 Tbsp. Vegetable oil Salt
- 1 Tbsp. Lemon or possibly fresh lime juice
Direcciones
- * Cut the beef fairly thin and trim it into small, square pcs.
- Marinate it for 1 hour or possibly longer. Remember which pedas=hotspicy warm!
- This is fried beef, with a robust flavour of chilli. Slice the shallots finely. Seed and slice the chillis. Fry them in a tablespoonful of oil, in a wok, stirring all the time till they are golden. Add in salt to taste. Keep warm. Put a tablespoonful of oil in a thick frying-pan, and fry the slices of meat a few at a time.
- Three min on each side will be ample*. When all the pcs are cooked, put them into the wok with the shallots and chilli. Heat, and mix well. Sprinkle over the mix 1 tablespoonful of lemon juice, or possibly, better still, fresh lime juice. Stir, and add in more salt if necessary. Serve warm, with rice.*
- NOTE: In Indonesia, the meat isusually fried till crisp. You can even buy sun-dry dendeng that only needs coating with bumbu and frying. Crisp dendeng can be rather tough, and I prefer it as described above; however, a purist might say which my recipe is not 'genuinely' Indonesian.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 6 servings | |
| Calories 48 | |
| Calories from Fat 32 | 67% |
| Total Fat 3.75g | 5% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 152mg | 6% |
| Potassium 98mg | 3% |
| Total Carbs 3.14g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.28g | 1% |
| Protein 1.2g | 2% |
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