Things to know about Dendeng Balado Recipe
This traditional dish originated from West Sumatera, like rendang and telur balado. This dish is unique in the way that the beef is cooked two times, first being braised in a mixture of spices and then deep-fried in a very hot oil to create a crispy beef. The dish is then finished with a generous amount of balado sauce and will give you a perfect mix between crispy, spicy, and rich.
This spicy beef jerky dish is used by the local Padang people as a joke, because of the dark color of the meat and the red color of the balado sauce. Parents often told their children that when they wear red clothes, they look like dendeng balado (Padang people have brown skin). But nowadays, it is just used as a joke between friends.
Delicious and Mouthwatering Indonesian Traditional Balado-Style Spicy Beef Jerky from Padang. Authentic Recipe of Dendeng Balado.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 200 grams (7.05 oz) Beef Tenderloin
- 6 cloves Shallot Onion
- 15 pcs Red Curly Chili Pepper
- 1 pc Tomato Red, Large
- 1 tsp Vinegar
- 1/4 thumb Fresh Ginger Root
- 1/4 thumb Fresh Galangal – Kencur – Aromatic Ginger – Kaempferia Galanga – Sand Ginger – Cutcherry – Resurrection Lily
- 1 stick Lemongrass – Cymbopogon – Barbed Wire Grass – Cochin Grass – Malabar Grass
- 2 pcs Bay Leaf
- 1 pc Asam Kandis – Garcinia Xanthochymus – Gamboge – Sour Mangosteen – Tamal – Jharambi – Mada Luang – Dà Xie Teng Huáng
- 1/2 tbsp Salt
- 250 ml (8.45 floz) Water
- 3 tbsp Vegetable Oil
- 5 cloves Garlic
- 1 tsp Ground Coriander Powder
- 2 pcs Candlenut
- 1/2 tsp Salt
- Into a food processor, add garlic (crushed), coriander, whole candlenut (crushed), and salt. Blend into a smooth paste.
- Place the whole beef tenderloin into a pot, add the blended spices, bruised lemongrass stick, bay leaves, ginger and galangal (both peeled), asam kandis, and top off with the water. Mix until well incorporated.
- Braise the beef in medium heat until most of the water has evaporated.
- Turn off the heat, close the pot and leave the beef for one hour while we prepare the sambal balado.
- First, slice the tomato, chili peppers, and shallots into small pieces, the size doesn’t matter since we’re going to crush them.
- Crush them into a rough paste using a mortar and pestle.
- Into a non-stick pan, add vegetable oil and fry the sambal until fragrant.
- Add salt and vinegar to the pan, and cook until the color turns bright red. The sambal is done. Transfer it to a bowl.
- Now, take the braised beef and slice them as thinly as possible (along the grain and not against the grain).
- Prepare a large wok and fill it with enough oil for deep frying, bring it to heat.
- Fry the beef slices until crispy and dark brown. Strain and set aside.
- When you want to serve the dish, pour a few tablespoons of balado sauce over the crispy beef jerky.
- The dish is done!
- Do not cut the meat against the grain, this will cause them to break apart during the frying process, we want the meat fiber to be as long as possible.
- Only pour the sambal balado when you want to eat the dish, as pouring all of them at once will cause the beef to be chewy and tough after a while.
A variant of this dish is called dendeng batokok, where the beef is pounded with a mallet to tenderize it before frying.
This dish is best served with warm white rice.
— Specific Atributes of This Recipe:
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