Ingredients:
Oseng – Oseng Be Sampi
Ingredients:
Method:
- Cut the 400-gram beef loin into thick slices and put in a large bowl.
- Pour the vegetable oil on the meat to cover.
- Add salt, pepper and garlic and massage the meat until all the marinade is blended.
- Leave and cover the marinated meat for a few minutes until the flavours meld.
- In a heavy bottom pot add 30ml of vegetable oil over medium heat.
- Coat the beef with the flour and add to the hot oil, browning on all sides.
- Add the onions, peppers and other vegetables and add oyster sauce, sweet soy, and salt and pepper, with the chicken stock. Bring up to a simmer.
- Add to the sambal Ulek and stir well until all the meat is covered with spices.
- Continue to cook for about 7 minutes.
- Adjust the final seasoning with additional salt and pepper if needed.
- Once the meat is tender remove from the stove but keep hot until ready to serve.
- Garnish with the coriander.
Nasi Uduk
Ingredients:
Method:
- Mix the rice with the stock, coconut milk, ginger and bay leaves and heat until all the liquid is absorbed.
- Season with salt and pepper and coriander leaves.
Presentation:
- Prepare a serving plate and place 100 gm of Nasi Uduk in a pyramid shape.
- Arrange the stir-fried beef – Oseng -Oseng Be Sampi next to it – 200 gm for each portion.
- Garnish with coriander, sliced tomatoes and cucumbers.
