DING DING (SAVOURY SUNDRIED MEAT CRISPIES)
An Anglo-Indian Favourite in the olden days. A Back Up Dish for those days when fresh meat was not available. A delightful accompaniment to Pepper Water and Rice or Dol and Rice
Serves 6 Preparation Time 45 minutes
1 kg beef from the shank end of the leg (cut into very thin slices)
3 or 4 teaspoons pepper powder
2 teaspoons chillie powder
3 teaspoons salt
1 teaspoon turmeric powder
½ cup vinegar
Wash the meat and marinate with the pepper powder, salt, chillie powder, vinegar and turmeric powder for 2 or 3 hours. String the pieces of meat on a string and hang to dry. (Alternately the marinated meat could be placed on a flat plate and kept in the sunlight to dry). The pieces should be dried thoroughly. Store in an airtight container and use whenever required at a later date.
To use at a later date, soak the dried meat pieces in cold water for a couple of hours. Beat each piece with a rolling pin and then shallow fry with a little oil.
This goes well with rice and pepper water.