1 kg | boneless meat ( beef, mutton , chicken etc) |
400 g | salt |
10 grams | black pepper (optional) |
Slice meat and clean it.
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.
No comment yet. Be the first.
You must login/register to comment
Before cooking , wash the pickled meat thoroughly to reduce its saltiness.
No comment yet. Be the first.
You must login/register to comment
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.
No comment yet. Be the first.
You must login/register to comment
No comment yet. Be the first.
You must login/register to comment
No comment yet. Be the first.
You must login/register to comment