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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Dendeng Pedas

beef, indonesian

1 kg (2 lb) topside (beef)
1 tablespoon olive oil
1/2 teaspoon black pepper
1 tablespoon dark soya sauce
10 shallots
4 red chillis (or 2 tbs sambal ulek)
2 tablespoon vegetable oil
1 salt
1 tablespoon lemon or fresh lime juice

* Cut the beef fairly thin and trim it into small, square pieces. Marinate it for 1 hour or longer. Remember that pedas=hot++spicy hot! This is fried beef, with a robust flavour of chilli. Slice the shallots finely. Seed and slice the chillis. Fry them in a tablespoonful of oil, in a wok, stirring all the time until they are golden brown. Add salt to taste. Keep hot. Put a tablespoonful of oil in a thick frying-pan, and fry the slices of meat a few at a time. Three minutes on each side will be ample*. When all the pieces are cooked, put them into the wok with the shallots and chilli. Heat, and mix well. Sprinkle over the mixture 1 tablespoonful of lemon juice, or, better still, fresh lime juice. Stir, and add more salt if necessary. Serve hot, with rice. * NOTE: In Indonesia, the meat is usually fried until crisp. You can even buy sun-dried dendeng which only needs coating with bumbu and frying. Crisp dendeng can be rather tough, and I prefer it as described above; however, a purist might say that my recipe is not 'genuinely' Indonesian. Makes 6 servings. From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London, 1986." ISBN 0-907325-29-7. Posted by Stephen Ceideberg; March 1 1993.