300 g beef tendon
20 g curly green chili, cut into oblique 1 cm thickness
30 g red tomatoes, cut into 6 pieces
10 g fried onions
Ground spices :
20 g shallots
15 g garlic
30 g curly red chili
3 g shrimp paste
5 g beef powder
8 g sugar
2 g salt
1 tbsp sweet soy sauce
2 tbsp oyster sauce
50 ml water
Boil the beef gravel for 20 minutes. Remove the gravel and cut into 2 cm cubes and set it aside.
Puree the shrimp paste, garlic, shallots and curly red chili until it becomes a paste.
Saute the paste for 15 minutes over medium heat, stirring continuously.
Add beef gravel, curly green chili, and tomatoes. Stir and cook until the chilies wilt.
Add the seasoning ingredients and stir well for the flavors to be absorbed by the gravel.
Prepare a serving plate and dish up the beef tendon with oyster sauce onto the serving plate. Garnish with fried onions and serve.