Beef Fry Sambol

beef fry sambal
This a popular sambol made with beef. It makes for a delicious side dish served with curries and rice. This sambol stays well for over a month in the fridge.
beef fry sambal
Marinate the beef
about 2 and 1/2 lbs of boneless beef
1 tbsp of red chilli powder
1/2 tsp of Turmeric powder
2 tbsp tamarind pulp in 1/2 cup of water
1/2 tbsp salt
1/2 tbsp pepper
beef fry sambal
Use a fork or a tenderizer and hit the meat a little to make it soft. 
beef fry sambal
Mix the spices and tamarind and massage the meat. Then cover the beef halfway with water and pressure cooker it for a few minutes until the meat is cooked. 
beef fry sambal
Once the meat is cooked, take it out of the sauce and shred it with a fork to remove the stringy meat. You can use a knife and slice the meat if it is easier.

In the meantime, reduce the water the beef cooked into make a sauce. Add the shredded beef to the sauce for the meat to absorb the sauce.
beef fry sambal
For frying
3 cups of coconut oil or cooking oil for deep frying
4 to 6 big onions finely sliced
1 cup of curry leaves

Heat the oil and fry the onion until golden brown. Then fry the meat for a minute until it browns. Fry the curry leaves until crisp and green.

1 tbsp oil
2 tbsp whole curry leaves
1 inch pandan leaves
1 stick of cinnamon
4 to 5 pods of cardamom
2 tbsp chilie flakes to taste
1/4 tsp salt to taste

In another pan, heat 1 tbsp oil and fry a few curry leaves with the rest of the ingredients. Now combine the fried ingredients. Remove from heat and let it cool before putting it in a jar. It stays well for over a month. I leave the jar in the fridge and it lasts for longer.

All rights reserved on photographs and written content Torviewtoronto © 2010 - 2022 unless mentioned. Please Ask First

1 comment:

  1. I would LOVE this too. It looks seriously good. Merry Christmas!


Thank you for commenting :)