Dried beef

Directions

1. Finely chop the meat and lightly mash it to make it more tender. ≈ 8 min
2. Marinate in garlic, salt, and pepper. ⏱ ≈ 2 hr
3. Next, let it simmer in the water until it is cooked, about 20 minutes. ⏱ 20 min
4. Next, cook the meat until it is fully cooked and slightly browned, then remove it and drain it. ⏱ ≈ 8 min
5. Finely chop the spices in the sambal balado and let them bloom (release their aroma) by stirring them occasionally. ≈ 8 min
6. Add a little lime juice. ≈ 3 min
7. Mix thoroughly until the ingredients are well combined, then add salt to taste. ≈ 4 min
8. Add the fried gyoza and mix well with the sambal balado sauce. ≈ 4 min
9. Boil the beef with finely chopped cumin. ⏱ ≈ 10 min
10. Let the spices steep. ⏱ ≈ 20 min
11. Fry the beef tendons until they are thoroughly dried. ⏱ ≈ 8 min
12. Let’s revisit the use of ground spices in oil paints. ⏱ ≈ 7 min
13. Add the bay leaves, galangal, and lime. ≈ 3 min
14. Keep checking them until they are cooked and fragrant. ⏱ ≈ 7 min
15. Add dried meat ≈ 3 min
16. Mix thoroughly ≈ 4 min
17. Cook until the spices are well absorbed. ⏱ ≈ 10 min
18. Ready to be served. ≈ 2 min
19. Boil the meat with bay leaves, salt, and garlic until it is tender. ⏱ ≈ 10 min
20. Transfer and drain. ≈ 2 min
21. Finely chop the meat, then flatten it using a spatula or a specific tool for meat. ≈ 8 min
22. Heat the oil in a pan, then cook the meat until it is thoroughly cooked. ⏱ ≈ 8 min
23. Next, lift and filter. ≈ 3 min
24. Combine the ingredients to create a green chili paste. ≈ 4 min
25. Add a few drops of lemon juice. ≈ 3 min
26. Return to the hot pepper with the orange leaves until they are fragrant. ⏱ ≈ 7 min
27. Add salt, sugar, and spices, and mix well. ≈ 4 min
28. Add the meat to the sauce. ≈ 3 min
29. Mix well, then serve. ≈ 4 min