500 gr. thinly sliced beef steak
2 tsp asem (tamarinde)
salt to taste
3 shallots, chopped
2 crushed cloves of garlic
1 tbsp palm sugar
2 tsp ketumbar (coriander)
1 teaspoon ground jinten (cumin)
5 tbsp corn oil
250 ml of water
Heat in a pan the water to a boil and add the meat. Mix the asem with 4 tablespoons warm water and add it to the meat together with the salt and let it cook until done.
Pound or grind the garlic, the palmsugar, the ketumbar and the jinten to a fine paste. Remove the meat from the pan and shred the meat. Mix the meat juices with the paste and put the meat back into the sauce. Leave at least 1 hour to marinate. Drain the meat. Heat in a wok the oil and fry the meat until crispy.