I translated an Indonesian recipe into English. What do you think about my translation?
The recipe is "Dendeng Balado Padang (Padangnese Spicy Dried Beef)". Dendeng is a thinly sliced dried meat in Indonesian & Malay cuisine -it's preserved through a mixture of sugar and spices and dried through the frying process. Could you help us to leave your comment and suggestion to my translation?
Prep time: 45 minutes
Cooking time: 100 minutes
Total: 145 minutes
400 g silverside beef
8 kaffir lime leaves, remove the midrib
2 Indonesian bay leaves (Or you can use ordinary bay leaf)
1 stalk lemongrass, use the white part
1 tsp salt
1 tsp sugar
1 tbsp tamarind water
50 ml olive oil, to sauté
Palm oil, for deep frying
10 red chili peppers
Note: To make the tamarind water, boil the dried tamarind over medium heat about 30 minutes. Strain and discard the solids. Use the water for the ingredient.
1. Slice the silverside along with the grain.
2. Put it onto unoiled pan. Cook in the oven to medium temperature (150℃) for about 40 minutes until dried.
3. Put it out and let it cool for 15 minutes.
4. Heat the palm oil, and deep fry it until its super crispy. Set aside.
5. Heat the olive oil, sauté the blended spices, kaffir lime leaves, Indonesian bay leaves, and white part of lemongrass until it smells aromatic.
6. Add the dried beef, salt, and sugar. Mix it well.
7. Pour the tamarind water. Stir it well. Padangnese Spicy Dried Beef is ready to serve.
You can serve the Padangnese Spicy Dried Beef with warm rice.