‘PILAH’ Smoked Beef (Daging Salai)
‘PILAH’ Smoked Beef (Daging Salai) is the result of a method of preparing beef which can be kept and used for a long period of time. Smoking adds flavour, improves the appearance of the beef and preserves the meat.
Smoked Beef Salad using PILAH’ Smoked Beef (Daging Salai)
Ingredients:
For the beef:
- 1 Packet of PILAH’ Smoked Beef (Daging Salai)
For the salad:
- 2 heads Boston lettuce, broken into leaves, rinsed, and spun dry
- 1 cucumber, peeled and thinly sliced crosswise
- 1 pint cherry tomatoes, cut in half
- 1 small sweet onion, peeled and sliced paper-thin (optional)
- 1/2 cup fresh mint leaves
- 1/2 cup fresh basil leaves
- 1/2 cup fresh cilantro leaves
- 1 to 2 jalapeño chillies, stemmed and thinly sliced (for a milder salad, seed the chiles)
For the marinade / dressing:
- 1 clove garlic, peeled and minced
- 1 piece (1 inch) ginger, peeled and minced
- 1 piece (2 inches) lemongrass (the pale stalk), peeled and minced
- 1 tablespoon cilantro roots, washed and minced (optional)
- 5 tablespoons sugar
- 1 teaspoon freshly ground black pepper
- 1/2 cup fresh lime juice
Method:
Step 1:
- Lightly cut up the smoked beef to bite size pieces. You can grill or toast the smoked beef for a better taste.
Step 2:
Make the marinade / dressing:
- Place the garlic, ginger, lemongrass, and cilantro roots (if using) in a large bowl and stir to mix. Sprinkle the sugar and pepper on top and mash well with the back of a spoon. Let stand for 5 minutes. Add the lime juice and whisk to mix. Set aside.
Step 3:
- Place all the salad items in a bowl. Spoon the dressing (a small amount and the rest could be kept aside for people who want more dressing) on the salad and give a good mix. Add in half of the smoked beef and give another good toss. Finally top the remaining smoked beef on top of the salad and serve immediately.
To know more about smoked meat, please click here
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