Mum's Dendeng Balado

September 10, 2013
0 Ratings
Photo by
  • Serves 5
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

What You'll Need
  • 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
  1. Dendeng
  2. Using a mortar and pestle, grind the coriander, ginger, shallots, and garlic. Add a pinch of salt and pepper, and grind to a paste.
  3. Rub the ground spices onto the sliced beef and leave them for few minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Keep the leftover oil to sauté the chilies later.
  1. Lado
  2. Again using a mortar and pestle, grind the chilies with salt to help with the grinding.
  3. Add shallots, and grind again. You want to leave this coarse, so you don't need to grind them to a paste.
  4. Sauté the chili paste together with the leftover oil from before.
  5. Give a dash of the squeezed lime juice, and mix well.
  6. Place the beef on a plate, and pour the chilies on top.
  7. Best enjoyed with a plate of warm rice.
Contest Entries

See what other Food52ers are saying.

  • Rima Sjoekri
    Rima Sjoekri
  • Vivi B.
    Vivi B.

3 Reviews

Vivi B. September 15, 2013
Got it! I may try without. i am always a bit suspicious of nutmeg, I dont know why.... Anyway, sounds delish and I will make it soon and let you know!
Vivi B. September 13, 2013
How much nutmeg? thanks!
Rima S. September 14, 2013
Hi Vivi, sorry I forgot to specify. It's about 1/4 of a whole nutmeg or 1/2 teaspoon powder nutmeg. Mum is actually relaxed with the use of nutmeg, she only uses it occasionally. The coriander though, is a must.