To Be Blended:
10 cloves of garlic
3 sticks of lemongrass
1 ½ inches of ginger
150g of chili paste
1kg of beef tenderloin
2 tbsp of tamarind paste (asam jawa)
1.5 liters of water
600ml of vegetable oil for frying
60ml of sweet soy sauce
2 tbsp of oyster sauce
1 tbsp of salt
½ tsp of crack black pepper
1 tbsp of sugar
Cut the beef into 2 x 2 inch chunks and add to a pot with water and tamarind paste (asam jawa) and boil until soft. It takes about 20-30 minutes
Drain the beef and keep about 1 cup (235 – 250 ml) of the beef juice.
In a pastel and mortar bash the chunks of meat until it becomes flat.
In a bowl, add in the beef and marinate with half the sweet soy sauce and oyster sauce for about 10 minutes (the longer the better)
Substitutes: You can substitute the beef with chicken pieces for a non-red meat option. Just deep fry the chicken with a marinate of turmeric powder and salt until golden brown.
In a wok, add in all the oil and fry the beef until crispy about 5 minutes. If there is any excess marinade, do not discard leave for later.
Once the beef is crispy, strain and set aside.
Stir the meat around regularly when frying to avoid it burning on the bottom of pan/wok.
n a new pan/wok, add in about 6 tbsp of the oil that we fried the beef in and add in the blended items and fry for 3 - 4 minutes before adding the chili paste.
Next season with salt, crack black pepper, sugar, sweet soy sauce and the crispy beef.
Add the reserved beef stock and continue to cook for another 10 - 15 minutes on a low to medium heat until the daging deng deng sauce becomes thick.
Once done, remove from the heat and serve.