Beef Fry Sambol

This a popular sambol made with beef. It makes for a delicious side dish served with curries and rice. This sambol stays well for over a month in the fridge.

Marinate the beef

about 2 and 1/2 lbs of boneless beef

1 tbsp of red chilli powder

1/2 tsp of Turmeric powder

2 tbsp tamarind pulp in 1/2 cup of water

1/2 tbsp salt

1/2 tbsp pepper

Use a fork or a tenderizer and hit the meat a little to make it soft. 

Mix the spices and tamarind and massage the meat. Then cover the beef halfway with water and pressure cooker it for a few minutes until the meat is cooked. 

Once the meat is cooked, take it out of the sauce and shred it with a fork to remove the stringy meat. You can use a knife and slice the meat if it is easier.

In the meantime, reduce the water the beef cooked into make a sauce. Add the shredded beef to the sauce for the meat to absorb the sauce.

For frying

3 cups of coconut oil or cooking oil for deep frying

4 to 6 big onions finely sliced

1 cup of curry leaves

Heat the oil and fry the onion until golden brown. Then fry the meat for a minute until it browns. Fry the curry leaves until crisp and green.

1 tbsp oil

2 tbsp whole curry leaves

1 inch pandan leaves

1 stick of cinnamon

4 to 5 pods of cardamom

2 tbsp chilie flakes to taste

1/4 tsp salt to taste

In another pan, heat 1 tbsp oil and fry a few curry leaves with the rest of the ingredients. Now combine the fried ingredients. Remove from heat and let it cool before putting it in a jar. It stays well for over a month. I leave the jar in the fridge and it lasts for longer.

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