From West Nusa TenggaraMeat Dishes
Rarit (Sumbawa Sun-Dried Spiced Beef)
Rarit Sumbawa
Sumbawa beef jerky that is seasoned, sun-dried until completely dry, then fried. It keeps for weeks and is served at traditional ceremonies.
- Time
- 2 hr
- Serves
- 8 people
- Origin
- West Nusa Tenggara
- Type
- Meat Dishes
Ingredients
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Spice paste
How to Make
Slice the beef thinly, about 0.5 cm, along the grain, or chop roughly and flatten.
Coat with the spice paste, salt and palm sugar. Marinate 2 hours in the fridge.
Sun-dry for 1 to 2 days until completely dry, or dry in an oven at 70°C for 4 to 6 hours.
Store in an airtight container.
Fry on medium heat just before serving until crisp. Serve with warm rice and sambal.
Kitchen tip
Cover the drying meat with a thin cloth to keep flies away while it dries in the sun.
Questions
Where does Rarit (Sumbawa Sun-Dried Spiced Beef) come from?
Rarit Sumbawa is a traditional dish from West Nusa Tenggara (capital: Mataram), in the Bali & Nusa Tenggara region of Indonesia.
How long does Rarit (Sumbawa Sun-Dried Spiced Beef) take to make?
It takes about 2 hr in total to make 8 servings, including preparation.
What is the secret to a good Rarit (Sumbawa Sun-Dried Spiced Beef)?
Cover the drying meat with a thin cloth to keep flies away while it dries in the sun.