Author Notes
Dendeng is probably best described as the long-lost cousin of the beef jerky. This thinly sliced deep-fried beef from West Sumatra, Indonesia must come with "lado" or chilies that are ground. The word "balado" itself literally means "with chilies". Mum usually turns the heat up by grinding in the chili seeds separately before adding them back into the ground chilies and shallots. —Rima Sjoekri
Ingredients
- Dendeng
-
10 pieces
of thinly sliced silverside beef
-
1 piece
of sliced ginger
-
1 handful
of sliced shallots
-
1/2 teaspoon
of whole coriander
-
1 pinch
of salt
-
1 pinch
of pepper
-
5 cups
of water
-
1
clove of garlic
- Lado
-
2 handfuls
of chopped red chilies
-
1 handful
of sliced shallots
-
1 pinch
of salt
-
1/4
of a lime
Directions
- Dendeng
-
Using a mortar and pestle, grind the coriander, ginger, shallots, and garlic. Add a pinch of salt and pepper, and grind to a paste.
-
Rub the ground spices onto the sliced beef and leave them for few minutes.
-
Boil the spiced beef on a medium heat until they change colour. Take out, place them on a mortar and pound each one to get rid of the water.
-
Heat oil in a wok, and deep fry the beef very quickly on a high heat, until they turn darker. Take them out and place on the mortar and pound each one once again.
-
Heat another oil in a wok, and once again, deep fry the meat until they turn brown. Take out immediately and place on a strainer. Let the oil drain.
-
Keep the leftover oil to sauté the chilies later.
- Lado
-
Again using a mortar and pestle, grind the chilies with salt to help with the grinding.
-
Add shallots, and grind again. You want to leave this coarse, so you don't need to grind them to a paste.
-
Sauté the chili paste together with the leftover oil from before.
-
Give a dash of the squeezed lime juice, and mix well.
-
Place the beef on a plate, and pour the chilies on top.
-
Best enjoyed with a plate of warm rice.
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