Tuesday, 17 July 2012

Beef Dendeng

Recipe from: The Best of Chef Wan A Taste of Malaysia 
I love eating paru and after all this while I thought it was paru sambal! Apparently the name of the lauk is Dendeng, not Sambal. I repeat: Dendeng. Dendeng. How come I never heard of Dendeng before? 0_o

I came to realise the paru I've been eating is actually dendeng when I tried this beef dendeng recipe and it tasted exactly like paru! My mom nonchalantly said yeah it's dendeng not sambal. I mean haven't she ever heard of me telling the seller "I want paru sambal", while pointing my finger to it- for all of this while? Gosh this is beyond embarrassing!

Here's how I do it:


spice paste: 
3 seeded and thinly sliced red chillies
1 clove of garlic
2 shallots
-pound in a mortar or blend using blender or food processor. I used the first method just to burn some holiday fat around the arm

200g thinly sliced tender beef *if it's not tender boil it first until tender*
2 tbs sweet soy sauce *I'm using cap Kipas Udang*
Cooking oil-enough to fry the beef*
1 kaffir lime leaf *I forgot to shred it*
1tbs vinegar
salt and sugar to taste

1. Marinate the beef with the soy sauce for a few minutes and fry until crispy. Set aside.
2. Leave about 2 tbs oil in the wok and fry the spice paste until fragrant. Toss in the meat. Add the kaffir lime leaf, vinegar, sugar and salt.
3. Stir fry for a few minutes and you're done!

Pretty easy,huh? I'm so gonna try making paru after this! But my mom said boiling would be mandatory and not optional in paru's case. Hurmmm does anyone sell boiled paru???


fara said...

I just found out that this is a 'lauk' from Perak.
Ade maksod ke blaja resepi dr perak. ehem ehem ;P

eencyweency said...

xde maknenye :P