Members' Recipes Archive

March 2002
Abon abon
Petra Carter

Abon abon

By: Petra Carter

A soft textured side dish of dried, slightly sweet meat, which is sprinkled over Indonesian food. Also great as a nibble with pre-dinner drinks. This can be stored, in a paper-lined, airtight tin, for 2 months.


500g lean stewing beef in one flat piece
1 small piece (25 g) asam (tamarind pulp)
4 tbsp water
4 tbsp vegetable oil
1 medium onion, finely chopped
3 cloves of garlic, frushed
1 small red chilli, finely chopped
4 tbsp ground laos (galangal)
2 tbsp gula djawa (jaggery or dark brown sugar)
½ tsp salt


In a saucepan, cover the meat with water. Bring to the boil and simmer until completely tender (about 30-45 minutes).

Put the tamarind and water in a small bowl, then press with a spoon until the water becomes thick and brown. Strain through a sieve, discard the tamarind pulp and set the liquid aside.

Remove from the meat from the water and allow to cool. Using two forks, pull the meat into tiny threads.

In a large frying pan, heat the oil and gently fry the onion, garlic, chilli and galangal. Add the sugar, salt and tamarind water as well as the threaded meat and mix well. Over medium to low heat, stir-fry the mixture for 10 minutes.

Put the pan on a heat diffuser and turn the heat down to its very lowest. Very slowly dry the meat for 1.5 to 2 hours, tossing regularly to prevent burning.

The meat will become crisp and when it is completely dry, store in a paper-lined, airtight tin.

Recipe copyright 2002 Petra Carter


Author: Petra Carter Email:

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