Pickled Meat (Daging Jeruk)
If you don't feel like eating fresh meat, try making this pickled meat. It will change your outlook on how meat should be prepared :D Thank you to my friend Lily Maria for teaching this recipe :)
Tips
If you don't have time to cook after day 2 (48 hours), place the pickle in the refrigerator to ensure that the meat is not going to spoil. Once in the refrigerator, it can last for about 3 weeks.
If you want to keep it for a longer time, place it in the freezer. It will keep indefinitely.
Category
Ingredients
| 1 kg | boneless meat ( beef, mutton , chicken etc) |
| 400 g | salt |
| 10 grams | black pepper (optional) |
Instructions
- 1
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Slice meat and clean it.
- 2
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Marinade meat with lots of salt and a little pepper (optional). Let it sit in a COVERED container at room temperature for at least 2 days before cooking.
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- 3
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Before cooking , wash the pickled meat thoroughly to reduce its saltiness.
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- 4
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You can cook it as usual, minus the salt. NO salt is needed. As a Negri Sembilanese, I prefer to cook it "Masak Lemak Cili Api" style.
Friendly reminder : NO SALT IS NEEDED because the pickle is already VERY salty.0 Comment(s)No comment yet. Be the first.
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Recooks
Try recook this recipe and share with the owner and us
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