1-1/2 pounds rump steak, thinly sliced along the grain
1-tablespoon kecap manis (dark sweet soy sauce)
2-tablespoons sunflower or olive oil
1/2-teaspoon freshly ground nutmeg
1-1/2 inch cinnamon stick or cassia bark
2-tablespoons grated palm sugar or demarera sugar
2-tablespoons tamarind water or 2-teaspoons cider vinegar
2-candlenuts or raw macadamia nuts
1-tablespoon coriander seed, lightly roasted in a frying pan
1 teaspoon black peppercorns
To prepare the marinade, place the garlic, shallots, peppercorns, lightly roasted coriander, candlenuts, tamarind water, nutmeg, cinnamon, salt, kecap manis, and oil into a blender and prepare a smooth paste, substituting the alternative ingredients as necessary. Transfer to a suitable bowl and add the slices of beef to the paste, mixing them thoroughly so that they are well coated. Place into a ziplock bag or other plastic bag and marinate for at least 2 hours or overnight in the refrigerator.
Place the slices into a dehydrator or into an oven with the door slightly ajar and on the lowest heat and leave until the slices are dried, this will vary on the method used but a good test is to bend the slices. When they are sufficiently dry they will bend at a single sharp line rather than just curve. From this point they will keep for weeks or months if in an airtight container.
Many Indonesians will not bother with the drying process as outlined above but will rather deep fry the slices momentarily in hot fat, which will caramelize the sugars on the outside, some will also shallow fry the slices with a paste made from small red chillis, garlic and shallots.
This is as delicious as it is simple, unfortunately it disappears from the fridge quite quickly after it is finished as it really does make a very moreish snack!