How to Cook Jerky Aceh Recipe
"Jerky Aceh,Ingredients,Seasoning Ingredients for Jerky,How to make Jarkey Aceh,"
Jerky Aceh
Dalgano - meat lover? Try here to visit the very appropriate article. This time we will discuss a preparation that comes from Aceh and is made from meat. Dendeng is not a foreign name in Indonesia, my friend must be familiar with the name of this food. However, we will discuss how to make beef jerky from the Aceh region.
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| Jerky Aceh Recipe |
Jerky is meat that is thinly cut into flakes whose fat is trimmed, seasoned with sour, salty, or sweet sauce by drying over low heat or salted and also dried in the sun. The result is meat that is salty and semi-sweet and doesn't need to be refrigerated, as beef jerky is an example of a naturally preserved food. Jerky recipes usually only use one type of meat, namely beef in general. However, beef jerky can also be made from other meats such as mutton or beef.
Currently, there are also many processed beef jerky from turkey, ostrich, salmon, crocodile, and even tuna. The thing to remember is that the meat must be dried quickly, to slow down the growth of bacteria on the spot. Therefore to do so, the meat must be thinly sliced or pressed on the sides really thin. What we will discuss here are the ingredients and also the steps for making beef jerky that is typical of Aceh Province.
Ingredients:
- Beef 2 kg (already chopped)
- 12 cloves of garlic (crushed)
- Salt to taste (to taste)
- Seasoning to taste (according to taste)
Seasoning Ingredients for Jerky:
- Curly red chili 200 grams
- 8 large red chilies (coarsely ground)
- Garlic 6 cloves
- Shallots 8 cloves
- Tamarind water 2 tbsp
- Broth water from boiled meat
How to make Jerky Aceh:
- Boil the beef that has been cut into large pieces using garlic.
- If it looks cooked which is marked by the water has shrunk, then remove the meat.
- Cut the meat into thin strips in the direction of the grain of the beef.
- Then, beat the meat earlier and add it to the broth.
- Then heat the oil and add the minced meat.
- Keep in mind, the next step is not to stir the meat, just let it dry before turning it over.
- When it's dry and reddish in color and the oil froth is gone or there's only a little bit left, remove the meat and drain.
- Do not serve immediately, but wait until it is slightly dry and browned.
- Jerky is ready to be served.