Dendeng Daging Sapi
Ingredients:
- 1 kg beef (preferably from the thigh)
- 5 cloves garlic
- 3 tablespoons coriander seeds, coarsely ground
- 10 tablespoons liquid palm sugar (using prepared stock of liquid palm sugar)
- 1 tablespoon tamarind
Instructions:
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Prepare the Beef:
- Thinly slice the beef, ensuring even cuts to allow for consistent cooking.
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Prepare the Garlic:
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Marinate the Beef:
- In a large mixing bowl, combine the sliced beef, ground garlic, liquid palm sugar, and coarsely ground coriander seeds. Add the tamarind for a touch of tanginess.
- Mix the ingredients thoroughly to ensure the beef is evenly coated with the marinade. Allow it to rest for at least 30 minutes to absorb the flavors.
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Cooking the Beef:
- Heat oil in a pan over medium heat. Once the oil is hot, reduce the flame to low to prevent the sugar from burning.
- Fry the marinated beef slices in small batches. The key is to cook them slowly over low heat to achieve a tender yet slightly crispy texture. Avoid overcrowding the pan to ensure even cooking.
- Fry until the beef slices turn golden brown and are fully cooked.
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Serving:
- Serve the dendeng daging sapi hot, paired with steamed rice for a delightful meal.
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Storage:
- Leftover dendeng daging sapi can be stored in the refrigerator. Ensure it is cooled to room temperature before storing in an airtight container.
Enjoy this delicious Indonesian specialty that brings together the rich flavors of tender beef and the sweetness of palm sugar, perfectly balanced with a hint of garlic and tamarind.
