A rolled beef dish

Daging Gulung

Preparation info
  • to serve


    • Difficulty


Appears in

By Sri Owen

Published 1980

  • About

In this dish, slices of beef are rolled and stuffed, rather like beef olives.


  • 1 kg (2 lb) topside or rump steak
  • 2 small aubergines
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Cut the beef into as large and as thin slices as possible, and marinate for 1 hour. Slice the aubergines, sprinkle them with salt, and let them stand for at least half an hour. Slice the onion. Crush the garlic and terasi into a paste. Peel the tomatoes and cut them up small. Then fry the onion in a frying-pan with a tablespoonful of oil until it is transparent, and add the garlic and terasi pa