HOW TO MAKE BALINESE TRADITIONAL BE SAMPI MESITSIT?

Recipe

Ingredients

• 1 kg beef topside, cut in 4 steaks 250g each
• 8 cloves garlic, peeled
• 2 tsp coriander seeds, crushed
• 1 tbsp chopped palm sugar
• 2 large red chilies, seeded
• 2 tbsp laos peeled and sliced
• 2 tsp dried shrimp paste
• 2 cloves ground
• 1 tsp salt
• 1 tsp black peppercorns, coarsely ground
• 2 tbsp oil
• 2 tsp freshly squeezed limejuice

Preparation

Bring 5 liters (20 cups) of lightly salted water to the boil in stockpot. Add beef and boil for approximately 1 hour, until very tender. Remove from stock. Meat must be so tender that its fibers separate very easily. Keep stock. Pound meat until flat and shred by hand into fine fibers.

Place garlic, coriander, palm sugar, red chilies, Laos, dried shrimp paste, cloves, salt and peppercorns in food processor and puree coarsely, or grind in a stone mortar. Heat oil heavy saucepan and sauté the marinade for 2 minutes over medium heat.

Add shredded beef, mix well and sauté until dry. Season with limejuice.
Remove from heat and allow cooling. Serve at room temperature with steamed rice.
Helpful hint: Do not tempted to use a food processor to shred the meat; you will obtain the correct texture only by shredding the meat with your fingers or a fork.