Wednesday, December 5, 2012
I think the traditional method to cook this is to skewer it with bamboo, hence the name 'daging pacak' which literally means, skewered beef.
But the recipe where I took this from just did it this way, I followed suit. I am just following the Pahang Sultanah's method.
It's dry and salty. Doesn't look special, but it's addictive. Just like fried salted pork is. The more you eat, the more you want. My husband and I nibbled at them like snacks after dinner was over. Overdosing with sodium, LOL.
I served this with Nasi Kebuli
500gm beef, I used shortloin (daging batang pinang), or any other softer cuts
1 Tbsp salt
1 Tbsp turmeric powder
1 Tbsp oil or more.
1. Marinate the beef with salt and turmeric for a few hours.
2. Preheat oven at 220C (Grill)
3. Line a baking tray with foil/baking paper. Rub a wire grid with with oil.
4. Rub beef pieces with oil and place onto the oiled grid.
5. Grill for 40 minutes (or until surface looks dry), turning once every 10 minutes.
6. Leave beef to cool down and thinly slice it to serve.
Nasi Kebuli with Daging Pacak
I am submitting this to MFF Pahang hosted by WendyinKK of Table for 2... or More