Daging bakar air asam (Grilled beef with tamarind dip)

Here's yet another beef recipe! This one shows clearly the Thai influence on Northern Malay cooking. Very suitable for summer BBQs in the garden.

Daging bakar air asam (Grilled beef with tamarind dip)

Ingredients
1 kg/2 lbs beef sirloin, in one piece
1 tbsp coarse/sea/kosher salt
1 tbsp dark soy sauce
1 tsp ground black pepper
1 banana leaf, measuring 30 cm x 30 cm/1 ft x 1 ft

Wash and make several slits on the beef. Rub beef evenly with pepper, soy sauce and coarse salt.

Place beef on grill or wire mesh lined with banana leaf that has been soaked in water.

Grill using charcoal or gas BBQ until beef is cooked. 25 mins rare, 30 mins medium, 40 mins well-done. Watch to make sure the banana leaf does not burn!

Remove from grill and slice as thickly as desired

Serve with tamarind dip (see below)

Air Asam (tamarind dip)

Ingredients
5 green chillies, sliced thinly
10 thai red chillies, sliced thinly
10 shallots, peeled and sliced
Juice of 2 large limes
3 tbsp tamarind pulp mixed with 5 tbsp warm water, squeezed and strained for juice
2 tsp thai palm sugar, pounded, or use ordinary sugar (optional)
1 tsp dry-roasted belacan, crumbled
100 ml/slightly less than half a cup water
1/2 tsp salt

Combine all the ingredients in a bowl and mix well. Let sit for about 20 minutes before using.


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