Spicy chili-flavored dried fish cakes

Directions

1. Finely chop the meat, then lightly crush it to break down the fibers and make the meat more tender. ≈ 8 min
2. Marinate the meat in the spices for 30 minutes. ⏱ 30 min
3. Cook the meat for 25 minutes, or until it is cooked through and tender. ⏱ 25 min
4. Remove the meat from the marinade, and fry it until it is nicely browned, then drain it. ⏱ ≈ 2 hr
5. Roughly chop the spices (chili peppers, red onion, and strong chili peppers), it’s not necessary for them to be finely chopped. ≈ 8 min
6. Heat a sufficient amount of oil paint, then add the spices one at a time until their fragrance is released. ⏱ ≈ 7 min
7. Add the galangal leaves, lemongrass leaves, galeng, and saffron flowers. ≈ 3 min
8. Bring the spices back to the pot once they have been cooked sufficiently. ⏱ ≈ 7 min
9. Add the lime juice, and mix well. ≈ 4 min
10. Add the sugar, salt, bouillon powder, and lime juice. ⏱ ≈ 10 min
11. Taste to check if the flavor is correct, then pour over the grilled meat or add the beef, and mix briefly until the ingredients are well combined. ⏱ ≈ 10 min
12. Remove. ≈ 3 min
13. Offer soft beef jerky, a specialty of Padang, which is delicious when enjoyed with hot rice. ≈ 3 min