Dendeng
== Dendeng Balado Recipe == Dendeng Balado is a classic West Sumatran dish made from thinly sliced beef that is braised with aromatic spices, pounded until tender, and fried until crispy or chewy. It is then coated in a rich, fragrant, and fiery red chili sambal (lado) sautéed in the oil used to fry the beef, absorbing all the savory flavors into every bite.
Source and licence
"Dendeng" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Dendeng, revision 4678259), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Dendeng&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4678259
What was changed: Reformatted by Food DataSilos from the wiki page: ingredients and steps extracted, links and templates removed. This adaptation is also licensed CC BY-SA 4.0.
Indonesia. Associated with Indonesia by the wiki page's category (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 500g (1.1 lbs) beef (tenderloin or eye of round)
- 1 liter water (for boiling)
- 1 tbsp tamarind water/juice
- 2 Indonesian bay leaves (daun salam)
- Cooking oil as needed
Method
- Boil the Beef: Boil the beef in water along with the braising paste, bay leaves, and tamarind juice until tender and the liquid reduces significantly. Remove the beef and drain well.
- Slice & Pound: Slice the beef thinly along the grain. Gently pound/flatten each slice using a meat mallet or pestle until widened without tearing the meat apart.
- Fry the Beef: Heat oil in a pan and fry the beef briefly until slightly crisp or cooked to your preferred texture (avoid over-frying so it doesn't get tough). Drain and set aside.
- Sauté the Sambal: Sauté the coarsely ground chilies, shallots, and tomato along with the kaffir lime leaves using some of the leftover beef-frying oil. Season with salt and sugar, then cook over low heat until fragrant and the raw chili flavor disappears.
- Serve: Add the fried beef to the pan with the balado sambal and toss until evenly coated. Remove from heat and serve hot with warm steamed rice.