Spicy Dried Shredded Beef Recipe - Serunding Daging
RECIPES OF MALAYSIA
An east coast classic traditional garnish
and also a dish in itself that can be stored over a long period of time and a hit with
1 1/2 tsp
Shin or topside beef
Thick coconut milk
Dried chilies, cut in
Fresh ginger, chopped
part of bottom 10cm only, thinly sliced
Fresh turmeric root,
chopped or 1/2 tsp turmeric powder
Dried tamarind slice
(asam keping or asam gelugor)
or 2 tsp dried
tamarind pulp, soaked in 2 tbsp water,
then squeezed and
strained to obtain juice.
- Cut beef into 6cm cubes, then put in a pan, add water
to just cover and bring to a boil.
- Cover the pan, lower the heat and allow to simmer until just
tender (45 - 60 mins).
- Drain and reserve the beef stock.
- When beef is cool enough to handle, use fingers to tear the
meat along the grain to make fine, hair-like shreds.
- Now soak chilies for 10 minutes in warm water, discard some
of the seeds to reduce the heat, then process chilies, shallots, ginger, lemongrass,
turmeric and galangal to a coarse paste in a blender.
- Gradually add 180ml of the beef stock and keep blending
- Heat wok or pan and stir-fried processed mixture, coconut
milk and salt over medium heat until mixture is very thick and starting to dry out. This
should take approx. 15 minutes.
- Add the shredded beef, reduce the heat to very low level and
cook beef, stirring and tossing frequently for approx. 30 minutes.
- Add the tamarind slices, or tamarind juice and continue
cooking until the meat is completely dry and crisp.
- Allow to cool thoroughly before storing in an airtight
- Serve as a garnish with rice and other dishes.
Asian Melting Pot
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Tip: Beef will keep for
several weeks at room temperature, provided a clean, dry spoon is used each time
some of the beef is removed.
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Last updated :
02 March, 2009
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