Marinade with kiwi

The enzymes in the kiwi break down part of the structure of the meat, which makes it extra-tender. Kiwis contain enzymes that break down the meat proteins on the surface of steak into smaller molecules. This tenderises the meat. However, the meat shouldn’t be marinated for more than 30 minutes, as the enzymes can break down so much of the meat proteins that it gets a grainy texture after being cooked. Here we add some sweet soya sauce (kecap manis) to the marinade for extra flavour.

Created by Hidde de Brabander.

Makes 300g.