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Se'i Pizza

Se'i Pizza – - Recipe

Se'I beef, or smoked beef, is a traditional dish from East Nusa Tenggara (NTT), specifically from the Rote and Timor tribes.
Se'i was originally developed as a method of preserving meat, especially venison, pork, and later beef, to make it last longer.

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Ingredients

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Poolish dough

  • Bread yeast 1.0 g
  • Water 150.0 g
  • High Protein Flour 150.0 g

Pizza Dough

  • High Protein Flour 350.0 g
  • Water 175.0 g
  • Salt 10.0 g
  • Poolish

Sei Seasoning

Sambel Luat

Garnish

  • Red Onion
  • Mozzarella Cheese
  • Tomatoes 3 colors
Created By:
Tassa Ramadhita

Tassa Ramadhita

 Chef UFS

Se'I beef, or smoked beef, is a traditional dish from East Nusa Tenggara (NTT), specifically from the Rote and Timor tribes.
Se'i was originally developed as a method of preserving meat, especially venison, pork, and later beef, to make it last longer.

...

Preparation

  1. Poolish dough

    • Mix all ingredients well, then rest it for approximately 8 hours

  2. Pizza Dough

    • Prepare a bowl or container, add wheat flour, water, salt and poolish mix well and let it sit for 45 minutes. After 45 minutes fold the dough, then let it sit again for 45 minutes. fold again for 4 times. Divide it into 2 doughs and let it rest for 1 hour. Now, the dough is ready to be shaped

  3. Sei Seasoning

    • Mix the sei ingredients, cook until flavorful and cooked then set aside
    • Mix the picanha meat with Knorr beer powder, chilled sei seasoning and kosambi leaves
    • Put it in a vacuum, then sous vide at 60° C for 1 hour
    • Once the meat has cooled to 4° C, slice the meat lengthwise, then arrange it to smoke
    • Smoke the sliced meat with charcoal until fragrant

  4. Sambel Luat

    • Cook the onion until done
    • Add Knorr tomato pronto, tomato paste, knorr italian herbs, Knorr chicken powder and salt,

  5. Garnish

    • Flatten the dough then shape the pizza, add toppings and bake at 220 degrees celcius until browned
Created By:
Tassa Ramadhita

Tassa Ramadhita

 Chef UFS
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