RESEP DENDENG LAMBOK, DENDENG BASAH, MASAK INI NGABISIN NASI SIH !!
DENDENG LAMBOK
Dendeng Lambok (Spicy Wet Beef Jerky)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong daging sapi searah serat menjadi potongan besar dan agak tebal.
- Haluskan bawang putih, kemiri, jahe, dan ketumbar.
- Rebus daging bersama bumbu halus, lengkuas, daun salam, garam, dan air kelapa hingga air menyusut dan daging empuk (sekitar 50 menit-1 jam).
- Pukul-pukul daging menggunakan ulekan hingga pipih.
- Goreng daging sebentar dalam minyak panas hingga sedikit kecoklatan, angkat dan tiriskan.
- Tumis cabai keriting merah, cabai rawit merah, dan bawang merah dalam minyak bekas menggoreng daging hingga layu, angkat dan tiriskan.
- Ulek kasar cabai dan bawang yang sudah ditumis.
- Tumis kembali sambal dengan api sedang-kecil hingga wangi, bumbui dengan garam, kaldu sapi bubuk, dan air asam jawa, aduk rata.
- Masukkan daging goreng, tambahkan sedikit air, aduk perlahan hingga bumbu meresap dan air menyusut, lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the beef along the grain into large, fairly thick pieces.
- Grind the garlic, candlenuts, ginger, and coriander into a paste.
- Simmer the beef with the ground spice paste, galangal, bay leaves, salt, and coconut water until the liquid reduces and the meat is tender (about 50 minutes to 1 hour).
- Pound the beef with a pestle until flattened.
- Fry the beef briefly in hot oil until lightly browned, then remove and drain.
- Sauté the curly red chilies, red bird's-eye chilies, and shallots in the leftover frying oil until wilted, then remove and drain.
- Coarsely grind the sautéed chilies and shallots.
- Sauté the ground chili mixture again over medium-low heat until fragrant, season with salt, beef bouillon powder, and tamarind water, and stir well.
- Add the fried beef, add a little water, stir gently until the seasoning is absorbed and the liquid reduces, then serve.
Cook Mode
DENDENG LAMBOK
Dendeng Lambok (Spicy Wet Beef Jerky)
RESEP DENDENG LAMBOK, DENDENG BASAH, MASAK INI NGABISIN NASI SIH !!
RESEP DENDENG LAMBOK, DENDENG BASAH, MASAK INI NGABISIN NASI SIH !!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong daging sapi searah serat menjadi potongan besar dan agak tebal.
- Haluskan bawang putih, kemiri, jahe, dan ketumbar.
- Rebus daging bersama bumbu halus, lengkuas, daun salam, garam, dan air kelapa hingga air menyusut dan daging empuk (sekitar 50 menit-1 jam).
- Pukul-pukul daging menggunakan ulekan hingga pipih.
- Goreng daging sebentar dalam minyak panas hingga sedikit kecoklatan, angkat dan tiriskan.
- Tumis cabai keriting merah, cabai rawit merah, dan bawang merah dalam minyak bekas menggoreng daging hingga layu, angkat dan tiriskan.
- Ulek kasar cabai dan bawang yang sudah ditumis.
- Tumis kembali sambal dengan api sedang-kecil hingga wangi, bumbui dengan garam, kaldu sapi bubuk, dan air asam jawa, aduk rata.
- Masukkan daging goreng, tambahkan sedikit air, aduk perlahan hingga bumbu meresap dan air menyusut, lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the beef along the grain into large, fairly thick pieces.
- Grind the garlic, candlenuts, ginger, and coriander into a paste.
- Simmer the beef with the ground spice paste, galangal, bay leaves, salt, and coconut water until the liquid reduces and the meat is tender (about 50 minutes to 1 hour).
- Pound the beef with a pestle until flattened.
- Fry the beef briefly in hot oil until lightly browned, then remove and drain.
- Sauté the curly red chilies, red bird's-eye chilies, and shallots in the leftover frying oil until wilted, then remove and drain.
- Coarsely grind the sautéed chilies and shallots.
- Sauté the ground chili mixture again over medium-low heat until fragrant, season with salt, beef bouillon powder, and tamarind water, and stir well.
- Add the fried beef, add a little water, stir gently until the seasoning is absorbed and the liquid reduces, then serve.
Cook Notes
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