Dambun Nama
Serves 1
Directions
- 1Use beef top side cut to make Dambun nama.
- 2Use beef top side cut to make Dambun nama.
- 3Use beef top side cut to make Dambun nama.
- 4Cut the beef into pieces and add them to a heavy bottom pot.
- 5Cut the beef into pieces and add them to a heavy bottom pot.
- 6Cut the beef into pieces and add them to a heavy bottom pot.
- 7Add bay leaves, onions, garlic and ginger to the pot with the beef.
- 8Add bay leaves, onions, garlic and ginger to the pot with the beef.
- 9Add bay leaves, onions, garlic and ginger to the pot with the beef.
- 10Chop the onions, garlic and ginger in a food processor until finely minced.
- 11Chop the onions, garlic and ginger in a food processor until finely minced.
- 12Chop the onions, garlic and ginger in a food processor until finely minced.
- 13Add the aromatics to the pot.
- 14Add the aromatics to the pot.
- 15Add the aromatics to the pot.
- 16Add dry rosemary, curry powder, sea salt, black pepper, seasoning cubes and a spice blend.
- 17Add dry rosemary, curry powder, sea salt, black pepper, seasoning cubes and a spice blend.
- 18Add dry rosemary, curry powder, sea salt, black pepper, seasoning cubes and a spice blend.
- 19Add water to cover the meat and slow cook it for two hours until the meat is tender.
- 20Add water to cover the meat and slow cook it for two hours until the meat is tender.
- 21Add water to cover the meat and slow cook it for two hours until the meat is tender.
- 22Allow the meat to cool down completely.
- 23Allow the meat to cool down completely.
- 24Allow the meat to cool down completely.
- 25Pound the beef using a mortar and pestle until you have many fine shreds of beef.
- 26Pound the beef using a mortar and pestle until you have many fine shreds of beef.
- 27Pound the beef using a mortar and pestle until you have many fine shreds of beef.
- 28Transfer your beef into your pot.
- 29Transfer your beef into your pot.
- 30Transfer your beef into your pot.
- 31Add oil to your beef and stir it as if you are stewing it.
- 32Add oil to your beef and stir it as if you are stewing it.
- 33Add oil to your beef and stir it as if you are stewing it.
- 34Add chilli flakes.
- 35Add chilli flakes.
- 36Add chilli flakes.
- 37Stir the meat until it darkens and gets richer in color.
- 38Stir the meat until it darkens and gets richer in color.
- 39Stir the meat until it darkens and gets richer in color.
- 40Add your dambun to a fine scarf or a cheese cloth and use the aid of some weights to extract the flavored oil.
- 41Add your dambun to a fine scarf or a cheese cloth and use the aid of some weights to extract the flavored oil.
- 42Add your dambun to a fine scarf or a cheese cloth and use the aid of some weights to extract the flavored oil.
- 43Pour your dambun into a bowl and break it apart with your fingers.
- 44Pour your dambun into a bowl and break it apart with your fingers.
- 45Pour your dambun into a bowl and break it apart with your fingers.
Ingredients
- 1.3 kg beef topside
- 1.3 kg beef topside
- 1.3 kg beef topside
- 2 white onions
- 2 white onions
- 2 white onions
- 1 bulb garlic
- 1 bulb garlic
- 1 bulb garlic
- to taste ginger
- to taste ginger
- to taste ginger
- 1 small scotch bonnet pepper
- 1 small scotch bonnet pepper
- 1 small scotch bonnet pepper
- 1 tablespoons natural spices/ pepper soup spice/ yajin nama
- 1 tablespoons natural spices/ pepper soup spice/ yajin nama
- 1 tablespoons natural spices/ pepper soup spice/ yajin nama
- to taste sea salt
- to taste sea salt
- to taste sea salt
- 0.25 tsp black pepper
- 0.25 tsp black pepper
- 0.25 tsp black pepper
- 1 tsp curry powder
- 1 tsp curry powder
- 1 tsp curry powder
- 0.25 tsp dried rosemary
- 0.25 tsp dried rosemary
- 0.25 tsp dried rosemary
- as needed chilli flakes
- as needed chilli flakes
- as needed chilli flakes
- to taste Seasoning cube
- to taste Seasoning cube
- to taste Seasoning cube
- as needed water
- as needed water
- as needed water
- 3 cups Grapeseed oil / peanut oil or vegetable oil
- 3 cups Grapeseed oil / peanut oil or vegetable oil
- 3 cups Grapeseed oil / peanut oil or vegetable oil
Tips
- Use a pressure cooker for 25 minutes
- Allow to beef to cool down completely before pounding the beef
- Go easy on the salt
- Choose a cut of meat that has minimal fat and sinew
- Take your time and patience is key when it comes to frying the moisture out of the dambu
- Store your dambu in a ziplock bag or an airtight glass container. Keep the dambu dry for prolonged freshness.