in ,

Kerabu Daging Bakar

1 BEEF TENDERLOIN (INDIAN)                     0.5      kg
2 SHALLOT                                                       0.1      kg
3 TOMATO                                                       0.2       kg
4 GINGER TORCH                                              1       nos
5 BIRD’S EYE CHILI                                      0.02       kg
6 LEMONGRASS                                             0.2       kg
7 CORIANDER LEAF                                     0.01       kg
8 THAI CHILI SAUCE (MAEPRANOM)       0.06      kg
9 FISH SAUCE                                               0.02      kg
10 CALAMANSI                                            0.05      kg
11 SALT  (BEEF MARINATION)                  0.03      gram
12 PEPPER (BEEF MARINATION)              0.03    gram
13 RED CHILI                                                0.02    gram
14 OLIVE OIL                                                  0.4      gram

1. Marinade the beef tenderloin with salt and pepper
2. Pan seared the beef tenderloin 4 minutes each side, rest for 5 minutes before sliced
3. Cut all these ingredients into julienne ( shallot, tomato, ginger torch,   bird eye chili & lemongrass)
4. For the dressing, in a mixing bowl, mix the thai chili sauce, salt, fish sauce, calamansi juice and olive oil
5. Combine the sliced beef tenderloin, julienne vegetables and dressing.
6. Lastly, garnish with chopped coriander leaf

Written by iCookAsia

iCookAsia, originally known as "TryMasak' is the first recipe video channel in Malaysia. Since its creation in 2008, TryMasak has grown and evolveed from online recipe sharing website into online media platform for chefs to showcase their talent and for brands to promote their products and services. Currently we have more than 2,000 recipes in video format from Malaysia and other Asian countries.


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