On saturday evening, my husband made a roast beef for our supper and we still had roast beef leftover. I created that roast beef into different style food. By mincing the roast beef with hand blender, then cooked that minced beef for Javanese style dried beef. In this recipe, salam leaf or Indonesian bay leaf is supposed to be added, but I didn’t have any salam leaf at my pantry, I subtitted for lime leaves.

This recipe is native to Central Java and use Tempe (fermented soy bean) as main ingredient, since it’s not easy to find tempe for purchase in Winnipeg, I sometimes subtitute for beef or tuna. As I know, tempe can be found easier in Vancouver and Toronto. See Kering Tuna recipe here.

Category:Side Dishes & Condiments

3 cups minced roast beef
2 tsp ground corriander
1 tsp podered galangal
1 tbsp sliced coconut sugar (add more if you like sweeter taste)
3 lime leaves
4 red chilies, sliced
2 tsp tamarind juice
50 ml water
3 tbsp oil to stir fry
salt as desired

7 shallots
3 garlics
1 lemongrass

1. In a pan, add oil and turn on the heat to medium-high. Stir fry pureed mixture, red chili, lime leaves, and galangal until fragrant.
2. Add tamarind juice, water, salt and coconut sugar. Stir until thicken.
3. Add roast beef minced, stir evenly until the mixture absorb and dry. Serve this with steamed rice or your sandwich.



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