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  Added: Jun 16, 2006  •  Visited (282)  •  Print version Print this recipe (15)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Hot Chili And Beef Relish
(Sambal Badjak)
What You Need:
  • 2 tablespoons vegetable oil
  • 2 ounces lean beef, preferably top round or top sirloin, cut into strips about 1/8 inch wide and 1 inch long (about ¼ cup)
  • ½ cup finely chopped onions
  • 1 teaspoon finely chopped garlic
  • 2 fresh hot red chilies, each about 3 inches long, stemmed, seeded and cut lengthwise into strips about 1/8 inch wide and 1 inch long
  • ¼ teaspoon scraped, finely grated fresh ginger root
  • 1 teaspoon dark brown sugar
  • 1 teaspoon tamarind water

  • How To Cook:
    1. In a heavy 8- to 10-inch skillet, heat the oil over moderate heat until it is very hot but not smoking.

    2. Brown the beef in the hot oil for 2 or 3 minutes, turning it frequently with a spoon and regulating the heat so that it colors richly and evenly without burning.

    3. With a slotted spoon transfer the beef to a plate. Add the onions and garlic to the pan. Stirring occasionally, cook for 5 to 8 minutes, or until they are soft and a delicate golden brown.

    4. Return the beef and the juices that have accumulated under it to the skillet. Add the chilies, ginger and sugar and stir for a minute or so, then mix in the tamarind water.

    5. Remove the pan from the heat and serve the sambal badjak at room temperature.

    To Make: about 1 cup
    This recipe is also available in:
    Cuisine » Oceania » Indonesia
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Vegetables » Peppers
    Dish » Sauces & Condiments


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