Spicy Beef Tendon with Green Chili
Ingredients
- 250 grams beef tendon, cut into small cubes
- 2 curly red chilies, sliced
- 5 red bird's eye chilies, sliced
- Salt, to taste
- Sugar, to taste
- Powdered stock, to taste
- Oil for sautéing
- Water for boiling
- 1 tablespoon lime juice
Spice paste
- 3 cloves garlic
- 1 teaspoon salt
- 1 teaspoon coriander
- 1/2 teaspoon sugar
- 1 piece ginger
- 1 piece turmeric
- 2 bay leaves
Sambal mixture
- 100 grams large green chilies
- 10 shallots
- 2 cloves garlic
Preparation
Wash the beef tendon thoroughly. Boil sufficient water and cook the beef tendon with the spice paste until tender, about 20 minutes. Remove and drain.
Boil a small amount of water and cook all the sambal mixture ingredients for about 2 minutes. Drain and coarsely grind them, adding lime juice.
Heat sufficient oil in a pan. Sauté the green chili sambal, red chilies, and bird's eye chilies briefly. Add the beef tendon, then season with salt, sugar, and powdered stock. Stir well, then remove from heat and serve.
