Remember that pedas mean hot-spicy hot! This is fried beef, with a robust flavour of chilli.
- 1 kg (2 lb) topside
for the marinade:
- 1 tbs olive oil
- ½ tsp black pepper
- 1 tbs dark soya sauce
Cut the beef fairly thin and trim it into small, square pieces. Marinate it for 1 hours or longer.
For the bumbu or ingredients:
- 10 shallots
- 2 green chillies
- 2 tbs vegetable oil
- 1 tbs lemon juice or fresh lime juice
Slice the shallots finely. Seed and slice the chillies. Fry them in a tablespoonful of oil, in a wok, stirring all the time until they are golden brown. Add salt to taste. Keen hot.
Put a tablespoonful of oil in a thick frying-pan, and fry the slice of meat a few at a time. There minutes on each side will be ample.*When all the pieces are cooked, put them into the wok with the onions and chilli. Heat, and mix well. Sprinkle over the mixture 1 tablespoonful of lemon juice, or better still, fresh lime juice. Stir, and add more salt if necessary. Serve dendeng hot, with rice.