Occasion: Flavours of Malaysia
Spicy Peppery Beef Jerky
Ingredients
Instructions
Boil meat until tender with 3 cups of water, coriander, fennel, cumin and turmeric powder. Add water if needed.
Drain and let it cool before cutting it into thin slices and pound it with pestle and mortar to get the desired thin thickness.
Heat oil, fry the pounded meat until golden brown and a little crispy. Drain the meat and set it aside.
In a same pan, use the same oil to fry the lemongrass and all the blended ingredient (B).
Continuously cooking it until fragrant, add in some of beef stock if it is too dry.
Mix in the meat till well coated. Season to taste and ready to serve.
Tips:
With the application of AJI-NO-MOTO®, it is able to reduce about 25% of sodium while maintaining the same deliciousness of the dish.
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