Kerabu Daging Bakar
- Prep 10Min
- Cook 10Min
- Style
- Meat
- Cut
- Serves 4
Kerabu Daging Bakar
Ingredients
- 300 gm Chilled Halal Austraian Beef, cut into 2 pcs
- 10 gm Coriander seed
- 10 gm Cumin seed
- 5 gm Turmeric powder
- 20 gm Lemongrass
- 50 gm Garlic
- 30 gm Shallots
- 10 gm Coriander leaves
- 5 gm Dry Chili
- ½ tsp Salt
- ½ tsp Sugar
- ½ tsp Black pepper
- 100 ml Cooking Oil
Kerabu Salad
- 100 gm Young Mango, cut into long julienne
- 100 gm Young Banana heart, boiled and sliced
- 20 gm Shallots, sliced
- 10 gm Torch Ginger, sliced thinly
- 10 gm Long beans, small dice
- 50 gm Tomato, sliced
- 10 gm Red Chili, sliced finely
- 5 gm Coriander leaves, sliced
- 20 gm Lemongrass, sliced thinly
Kerabu Sauce
- 40 gm Fish sauce
- 30 gm Red Chili, sliced fine
- 20 gm Red bird’s eye chili, sliced
- 30 gm Prawn paste
- 200 gm Tamarind juice
- 80 gm Desiccated coconut
- 80 gm Palm sugar
- 50 gm Lime juice
Preparation
Method
- Pre-heat a pan with some cooking oil over medium heat and fry the coriander seed, cumin seed, lemongrass, shallots, garlic, coriander leaves and dry chili until fragrant and transfer it to a food processor to blend, adding turmeric powder, salt, sugar and black pepper to make a paste.
- Coat the 2 beef pieces with this blended mixture and leave in a refrigerator to marinate.
- To prepare Kerabu sauce, mix together the fish sauce, all chillies, prawn paste, tamarind juice, desiccated coconut, palm juice and lime juice.
- Pre-heat a pan over high heat with some cooking oil and sear the beef on one side for 3-4 minutes and turn the beef on the other side to sear for another 3-4 minutes. Repeat for second marinated beef.
- When the beef is cooked, rest it for 2 minutes before slicing it. Toss the sliced beef with the Kerabu salad and sauce. Serve with steamed fragrant rice.
