Boneless Meat ( Beef, Mutton , Chicken Etc) | 1 kg |
Salt | 400 g |
Black Pepper (Optional) | 10 grams |
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.
Before cooking , wash the pickled meat thoroughly to reduce its saltiness.
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.