Archive for the ‘Seasoned Fried Beef Slice (Lapis Manado)’ Category

Seasoned Fried Beef Slice (Lapis Manado)

As the Indonesian name of this dish implies, it comes from Manado in Northen Sulawesi

Ingredients:

1 ½ lbs (700 g) sirloin beef

3 cloves

¼ teaspoon freshly grated nutmeg or ground nutmeg

1 teaspoon salt

2 cups (500 ml) water

Oil, for deep-frying

Spice Paste

6 to 8 finger-length chilies, deseeded

1 in (2 ½  cm) fresh kencur root, peeled and sliced

1 in (2 ½  cm) fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric

1 in ( 2 ½ cm) fresh ginger, peeled and sliced

2 teaspoon coriander seeds, or 1 teaspoon ground coriander

1 teaspoon ground white pepper

Cooking Directions:

1. Prepare the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning
2. Heat 1 table spoon of the oil in a wok over medium heat and stir-fry the Spice Paste until fragrant, 3 to 5 minutes. Add the beef, cloves, nutmeg, alt and water and bring to aboil, then simmer uncovered for 3 to 5 minutes, until the beef is half cooked. Remove the from pan and continue to simmer the stock for 5 more minutes until it thickens, then turn off the heat. Slice the beef into thin strips
3. Heat the oil a wok high heat until hot. Deep-fry the beef strips for 2 to 3 minutes until browned and cooked. Removed from the hot oil and drain on paper towels. Aarange the beef on a serving platter and pour  the gravy over it. Serve immediately.

Source: Authentic Food Recipes from Indonesia, Heinz Von Helzen and Lother Arsana