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Recipe for "Pickled Meat (Daging Jeruk)"


Tips

How to keep the pickled meat from spoiling.

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.

Ingredients

Boneless Meat ( Beef, Mutton , Chicken Etc) 1 kg
Salt 400 g
Black Pepper (Optional) 10 grams

Instructions

1

Slice meat and clean it.

2

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.

3

Before cooking , wash the pickled meat thoroughly to reduce its saltiness.

4

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.