Keldons Recipes | Keldons Cookery

Qty	Unit	Ingredient
1 1/2	pounds	Rump Steak
4	medium	Onions » divided	Onions The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives. Onions are considered root vegetables because they grow below the surface Read more...
2	cloves	Garlic » crushed	Garlic Garlic is a mighty ingredient that adds depth and flavor to a wide range of dishes. Whether you're tossing it into a pasta sauce, roasting it to spread on bread, or using it Read more...
3	teaspoons	Coriander Seeds
1 1/2	teaspoons	Cumin
1/4	teaspoon	Laos Powder
2	teaspoons	Brown Sugar	Brown Sugar Brown sugar is a type of sweetener made from white sugar mixed with molasses. It has a rich flavor and moist texture, perfect for baking cookies, cakes, and sweet sauces. It adds depth and Read more...
2	teaspoon	Lemon Juice
1/2	teaspoon	Salt	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...
1	parts	Vegetable Oil » as required	Vegetable Oil Vegetable oil, pronounced 'VEJ-tuh-buhl oil', is a staple in many kitchens, made from the extraction or chemical treatment of seeds and other plant parts. It's a neutral-flavored oil used for cooking, frying, and Read more...
1/2	cup	Santan
2	sprigs	Curry leaves

Prep Time	Process Time	Overall Time
30 Minutes	30 Minutes	1 hour

Directions:

- Crush 1 onion and chop the other 3 onions.

1. Boil the rump steak in sufficient water to cover the meat until the steak is cooked and fall apart tender.

2. Remove the meat from the stock and shred it.

3. Mix together thoroughly the shredded meat, crushed onion, garlic, coriander, cumin, Laos powder, brown sugar, lemon juice and salt.

4. Fry the mixture in a little hot oil on a high heat for approximately 5 minutes.

5. Add the santan and the curry leaves, turn the heat to medium and saute until everything is cooked and all liquid has evaporated.

6. Remove the curry leaves.

7. In a separate pan, fry the chopped onions in hot oil until they are brown and crisp.

8. Mix the fried onions with the meat mixture.

9. To Serve: Abon is eaten as a side dish and is particularly tasty with warm plain rice. It is also used as a filling for omelets.

Submitted by Siti W. | September 13th, 2023 See all of Siti W.'s Recipes.

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@Siti H. \| September 13th, 2023
Abon will keep quite a long time if kept in a tightly-closed jar. Be sure to label and date the jar. I gave it a 5

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