Sambal with Beef Strips

BART DE BLIECK | BELGIUM

My great-grandmother, who lost her husband early in the war, used to make her weekly sambal with rice, vegetables, and some leftover meat from the previous day. To flavour the less fresh ingredients, the secret was sambal, to give the dish a dash of spice. My mother used to make it every week as a contemporary dish with fresh vegetables, beef and sometimes a piece of broccoli from the day before. My great-grandmother lived until she was 97 years old, maybe this delicious Sambal dish was the cause?

SAVED FOOD Meat

INGREDIENTS SERVINGS 4

METHOD PREP 15 minutes

COOK 30 minutes

300 g Rice 250 g Meat of your Choice (We used beef strips) 200 g Brussels Sprouts 2 Leeks, chopped green parts 1 Onion, chopped 1 Garlic Clove, chopped Mug of Sambal Pepper and Salt Pinch of Cumin

Pinch of Turmeric

Pinch of Gingerroot Sunflower Oil, for frying

Mug of Sambal:

125 g Red Chillies 2 Shallots, chopped 4 Garlic Cloves, minced 30 g Ginger 1 tbsp. Sunflower Oil 1 tbsp. Tomato Puree Dash of Soy Sauce 2 tbsp. Sugar 1. Boil the rice and leave it to cool completely (ideally, do this the day before and leave overnight in the fridge). If you use hot rice, it will stick.

2. Chop the onion and garlic and fry them in a wok pan in a little oil.

3. Then fry the beef strips and add the spices and sambal. Leave this mixture to fry until the beef is cooked.

4. Moisten with water. Add the sprouts and continue to simmer; finally add the leek and stew it briefly.

5. Spoon the cold rice through the vegetables little by little. Taste whether the sambal has the right flavour.

Mug of Sambal:

6. Peel the ginger and remove the skin from the garlic and shallots.

If you like your sambal a little milder, remove the seeds from the chillies. Cut the chillies, shallots, garlic and ginger into large chunks and put them in the food processor and grind finely.

7. Put the red mixture in a pan with oil and heat it. Add the tomato puree, soy sauce and sugar. You can also add this to taste. Let the mixture simmer for 10 minutes. Let the sambal cool down and put it in a covered jar.

8. Keep the homemade sambal in the refrigerator for a maximum of one week. Do you wish to keep it longer? Use an airtight jar and/or put a layer of oil on the sambal so that air cannot get in.