This year's Raya celebrations has been a busy one with guests coming over almost every day (Thank God, they came in small groups!) It was not much of a challenge trying to think of dishes to prepare for our guests. In fact, I enjoyed thinking of and preparing menus for them. I can't say the same for the missus because she is the one who spends most of the time in the kitchen!
One of the guests who have not failed to come calling during Raya are my sister-in-laws. It just so happens that during this time, one of my missus' nephew is on leaf, and so he is able to chauffeur them around. And for their visit, we prepared our version of Beef Dendeng.
- 1 kg beef, boiled until tender and then sliced
- 1 tbs coriander seeds, toasted and ground
- 1 tbs cumin seeds, toasted and ground
- 2 tbs soy sauce
- 5 cloves garlic
- 5 shallots
- 2 lemongrass, sliced
- 1 thumb size ginger
- 1 thumb size galangal
- 20 dried chilies, soaked
- 1/4 cup tamarind juice
- 1 cup vegetable oil
- Salt and sugar for seasoning
Marinate the sliced beef with the ground coriander, cumin and soy sauce for about half an hour. Heat the oil in a wok and fry the marinated beef slices for about two minutes. Dish out, lightly pound the beef slice and set aside. Reserve the marinade.
Meanwhile, in a blender, blitz the garlic, shallots, lemon grass, ginger, galangal and dried chilies. Re-heat the oil used to fry the beef and saute the ground spices until aromatic and oil begin to appear on the surface of the sauteed spices. Return the beef slices and the reserved marinade to the wok (add a cup of water if the mixture is too dry) Continue to simmer slowly for another 7 to 8 minutes. Adjust seasoning before turning off the heat.