I came up with two marinades that produced a rather tasty set of jerky, and wanted to share them here.
Both of the marinades below cover 2-3 lbs of lean beef (I used a top round), sliced relatively thin. To give you an idea of what thin means to me in this context, the average slice of beef was about 1/8″ thick, 3″ long, and about 1″ high.
I found that with our dehydrator, it was sufficient to dry the jerky for 3-4 hours at 155°F.
Directions that came with the food dehydrator suggested using paper towels to blot any fat left on the jerky after dehydration to cut down on the chance that the fat would turn rancid after a few days, and then storing the jerky in the refrigerator after it had cooled down. They also suggested using sodium nitrate (saltpeter) to preserve the jerky longer, but we didn’t have any available, and the jerky was great without it.
Here are the two recipes I came up with.
Sweet Chipotle Beef Jerky Marinade
2 canned chipotle peppers with a bit of the sauce from the can (1-2 Tbsp)
1/4 cup white vinegar
1 cup Splenda Brown Sugar Blend (or regular brown sugar if you wish)
1 Tbsp Chili Powder
1/2 cup water
1 tsp salt
Place all of the above ingredients in a blender and puree. Then cover sliced beef with contents of blender and let marinade for 3-6 hours (or even overnight) before dehydrating.
Hot & Sweet Indonesian Beef Jerky Marinade
1 cup ketjap manis (soy sauce with molasses and sugar)
1/4 cup white vinegar
1 Tbsp minced garlic
2 Tbsp sambal oelek (an Indonesian-style chili paste)
1/4 cup water
(optional if you want it sweeter) 1/2 cup Splenda Brown Sugar Blend (or regular brown sugar if you wish)
Place all of the above ingredients in a bowl, mix with a spoon or fork until all ingredients are well mixed and distributed. Then cover sliced beef with contents of bowl and let marinade for 3-6 hours (or even overnight) before dehydrating.
One of the benefits of living on a small Dutch island is the rich culinary history of past Dutch possessions that has become part of modern day culture. In particular, the Dutch once controlled large swaths of Indonesia, and people from Indonesia emigrated to Holland and to Dutch Guyana, which, about 50 years ago, became Suriname. And here on Bonaire, the Surinamese have a thriving local community, bringing with them Indonesian cuisine, modified by the availability of local ingredients.
One of our favorite localized Indonesian dishes before we moved more towards a low-carb life style was “Bami”, which are seasoned fried noodles, similar to lo mein, but with a distinctly Indonesian style.
Without further ado, below is my localized recipe for Indonesian-style Bami, in honor of our friend Dara who is visiting with us at the moment, and who also requested this dish for dinner tonight. Special thanks go to Rudolph from Suriname, who pointed me in the right direction for this recipe.
(Ingredient measurement are approximate – experiment to find the right flavor for your taste)
Mie noodles or spaghetti (2 lbs for the size portion I made)
2-3 Tablespoons of vegetable or peanut oil
5-10 cloves of garlic, minced
1 large white onion, finely sliced
4-8 Chicken bouillon cubes (can use vegetable bouillon cubes too) this adds salt to the recipe
1-2 cups of brown sugar
1 cup of Ketsap Manis (a very sweet soy sauce – can use regular soy sauce and increase amount of brown sugar instead)
1 cup of finely chopped Selderie leaf (leaves look a bit like cilantro but taste and odor is very much like celery, since it’s a leafy version of celery – means you can also just use regular celery leaf if that’s all you can find)
(optional) 1 cup of thinly sliced scallions
(optional) Peanut sauce (as used with Satay)
Cook 2lbs of mie or spaghetti al dente, rinse with cold water to stop it from cooking and to remove excess starch. Set aside.
In a wok, add oil, cook the garlic and onion until the onion turns glassy but before the garlic starts to get really brown
After the garlic & onions start cooking, but before they reach the end phase in the above paragraph, add the bouillon cubes, mash them down to help them dissolve in the oil
Add brown sugar, stir
As soon as the resulting mixture starts to bubble brown (means that caramelization is imminent), add the Ketsap Manis, stir
Immediately add the spaghetti, and use two long forks (BBQ forks work well for this) to start stirring/tossing the spaghetti to both heat it up as well as distribute the mixture thoroughly throughout the noodles, which should become evenly colored – a nice brown color.
Continue this mixing/tossing until the noodles are nice and hot and then add the scallions if you want them. Stir some more and then add the selderie leaf.
Remove from heat and serve with optional peanut sauce and grilled oriental style (soy-based marinade or teriyaki) chicken, and perhaps some sambal (spicy pepper relish, also Indonesian).
I’ve always had a special place in my heart (or is it my stomach?) for Asian foods, whether it be Korean BBQ, Thai curries, Japanese sashimi and Shabu-Shabu, Taiwanese pork intestines, or most anything from the Hunan or Szechuan provinces of China.
Since moving to Bonaire over 12 years ago, I’ve also discovered foods and ingredients with an Indonesian background. That’s because Indonesia used to be a Dutch colony, and Indonesians have become an integral part of Dutch society, including the Dutch Antilles, which is where Bonaire fits into the Dutch Kingdom.
Among my favorite Indonesian ingredients to cook with are Ketjap Manis and Sambal Oelek.
Ketjap, also known as Kecap or Ketsap, refers to a sauce used for cooking or as a condiment. You may note the similarity to the English word Ketchup (or “Catsup”, as it was originally known). Indonesian Ketjap is soy-based, with Ketjap Asin (Asian Ketchup) being what we know as regular soy sauce, and Ketjap Manis being a sweet, thicker soy sauce. “Manis” means sweet in Indonesian.
Thus, Ketjap Manis is a sweet soy sauce. You can simulate ketjap manis using regular soy sauce and cooking it with brown sugar and molasses as well, although I find authentic Ketjap Manis to still be better (and easier) to use than concocting something similar out of regular soy sauce. There’s a certain texture and flavor that Ketjap Manis imparts to foods that is tough to match.
Sambal refers to a family of condiments which contain spicy chili peppers. Sambal Manis, for example, is a pepper relish which is sweet and spicy. I have also tried Sambal Badjak, Sambal Brandal, and Sambal Oelek. Some sambals are made with fish paste or vinegar or tomatoes. The one I tend to see in greatest quantity, however, is Sambal Oelek (also spelled Ulek), which is spicier and has a bit of extra saltiness (at least the brand I use).
I’ve always been a fan of spice, and discovering sambals in all forms and flavors was a real treat.
All this brings me to the fact that if you combine sambal oelek and ketjap manis, you get a great spicy-sweet soy-based sauce which is great as a marinade or even a cooking sauce. (Note: It makes a great rib marinade!)
And that in turn brings me to today’s incredibly easy recipe (providing you have a source for ketjap manis and sambal oelek) – spicy green beans.
1 pound fresh green beans
1 heaping teaspoon freshly minced garlic
1 heaping teaspoon sambal oelek
1/2 cup of ketjap manis
1 tablespoon peanut oil
1/2 cup of water
Nip off the hard end bits of the green beans and put the resulting green beans aside (and throw out the hard end bits, of course).
Heat the peanut oil (or use another nut oil like sunflower or canola) in a large sauce pan on medium high heat – the purpose of this oil it merely to lubricate the pan and beans a bit.
Add the green beans and let sizzle for a minute or two.
Add the water – this will help cook the beans a little more thoroughly via steam. The water should ultimately all boil off.
Once the water is mostly gone, add the garlic and sambal oelek and stir them to thoroughly mix them with the green beans.
Add the ketjap manis and stir some more.
Cook until the ketjap manis starts to bubble and caramelize.
At this point your green beans should still be cooked but not mushy. If you like mushy green beans, turn down the heat and cook longer (perhaps adding a bit more water).
Remove from heat and serve.
To make more spicy add more sambal oelek. To make less spicy, add less.
Serve hot either as a main dish or as a side dish with other Asian-themed food. If you like the flavor of soy as well as that of spicy peppers you should truly enjoy this dish. The sweetness of the ketjap manis provides a great counterpoint to the salty-spice of the rest of the dish, and slightly crisp green beans enhance the dish further with their texture