Lambok Jerky Recipe

Lambok means damp or wet. Yup, the jerky one is wetter and covered in a lot of spices. After being boiled and then fried for a while, sliced ​​​​meat and then crushed by beating. Next, the meat is cooked with a mixture of spices until completely absorbed.

Ingredients

• Meat Stew:
• Meat, thinly sliced ​​against meat fibers - 500 grams
• Coconut water - 1.5 liters
• Bay leaf - 3 pieces
• Galangal, bruised - 3 cm
• Coriander - 1 tsp
• Nutmeg powder - 1/4 tsp
• Pepper powder - 1/2 tsp
• Salt - 1 tsp
• Ground spices:
• Garlic - 5 cloves
• Pecan - 4 grains
• Ginger - 2 cm
• Chilli sauce:
• Shallots - 5 grains
• Big red chilies - 2 pieces
• Curly red chili - 4 pieces
• Sour water - 2 tbsp
• Meat ungkepan water - 4 tbsp
• Salt - 1/2 tsp
• Oil, for frying - to taste
• Buy ingredients and cooking utensils

Plans

• In a saucepan, mix all the ingredients for the beef stew and the ground spices. Stir and boil the meat until tender. Remove and drain the meat. Set aside the cooking water or meat ungkepan.
• Take the meat and then crush it with a stone until it is flat. Do it one by one for each piece of meat until it runs out.
• Heat the oil. Fry the meat for a while until it looks brown. Lift and drain. Set aside.
• Coarsely grind the onion, all the red chilies, and salt. Set aside.
• Heat some oil. Saute the chili paste above until fragrant.
• Pour the tamarind water and water for the meat ungkepan. Stir well.
• Enter the meat. Stir gently and cook until the water has reduced a little. Correct it taste then lift.
• Ready to be served.
• 1. Do not slice the meat too thin because it will be easily crushed when crushed.

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