Krengsengan Daging

This recipe is native to Eastern Java, because in this recipe, we use Petis Udang. Petis Udang is translated as Shrimp Paste. Don't get confused with Dried Shrimp Paste, that is translated as Terasi Udang in Indonesian. This Petis Udang is a common ingredient for Eastern Java style cook.

• Ready In: 1 hr 30 mins
• Serves: 3-4

Ingredients

• 500  g lamb or 500  g  boneless mutton or 500  g beef
• 2  tablespoons  indonesian  sweet soy sauce
• 1  tablespoon shrimp paste (it's different with dried shrimp paste or terasi)
• 3  tablespoons  oil, to saute
• 300  ml water
• 3  red chili peppers, discard the seed, finely sliced

• Puree

• 6  shallots
• 3  garlic cloves
• 6  bird chiles
• 1  teaspoon white pepper
• 2  medium tomatoes
•  salt, as desired

Directions

1. Marinate meat with sweet soy sauce and petis udang for 15 - 30 minutes.
2. Heat oil in a skillet over medium heat, add pureed mixture, saute until fragrant. Add meat, stir thru until the meat stiff and add water. Cover the skillet with lid and cook in medium heat, stir occasionally until the meats are tender and the water almost evaporates.
3. Uncover the skillet, keep stirring until the oil of meats come out.
4. Add red chilli peppers, stir until soft. Remove from heat and serve.
5. PS: Use less red chili peppers and bird chilies, if you don't like hot taste.
6. Tips: Beat the meat with a meat mallet before slicing/cutting to tenderize.