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Spicy chili-flavored dried fish cakes

Dendeng balado, fried beef with chili sambal

Main dishes

Padang specialty: thinly sliced beef marinated, simmered, then deep-fried, and coated in a sambal balado sauce made with hot peppers, shallots, and herbs,…

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Recipe from Li Ersha, Raflinoer32, RaymondSutanto, adapted by Recette de cuisine · · updated on

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The balado dendeng originates from western Sumatra. The dry version is sun-dried before being fried; this “wet” version, which is softer, is first simmered in spices before being fried and then coated in sambal.

Ingredients and directions

  • Prep time45 min
  • Cook time50 min
  • Resting30 min
  • Total2 hr 5 min
  • DifficultyMedium
  • Cooking methodfrying

Ingredients

6 people
  • $19.06

Marinade

  • $0.36
  • $0.35
  • $0.04

Balado sambal

  • $1.32
  • $0.00
  • $0.01
  • $0.03
  • $0.04

Cooking

  • $0.25

Directions

  1. Cut the beef into thin and wide slices, and flatten them with a mallet to break down the fibers. ≈ 8 min
  2. Mix the garlic, ginger, cilantro, and salt together, coat the meat with the mixture, and let it marinate for 30 minutes.
  3. Simmer the meat with a small amount of water for about 25 minutes, until it is tender and the liquid has been absorbed.
  4. Drain the fish, then fry it until it is golden brown and cooked through.
  5. Roughly chop the red chili peppers, shallots, and bird’s eye chili peppers. ≈ 3 min
  6. Heat the mixture in a little oil until it becomes fragrant, then add the salam, combava, lemongrass, and star anise, and continue to cook.
  7. Add the tamarind water, sugar, salt, powdered broth, and lime juice, and taste.
  8. Add the fried meat and mix briefly to coat it in sambal. ≈ 4 min
  9. Serve with hot rice. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 1 kg of beef (cut or whole)
  • 4 cloves of garlic, crushed
  • 2 cm of grated ginger
  • 1 teaspoon of ground cilantro
  • 1 teaspoon of salt
  • water
  • 10 red hot peppers
  • 8 shallots
  • 5 chili-pepper birds
  • 2 bay leaves (or salam leaves)
  • 3 leaves of combava
  • 1 stalk of lemongrass, crushed
  • One star for badiane
  • 2 tablespoons of tamarind water
  • 1 teaspoon of sugar
  • 1/2 cup of powdered bouillon
  • 1 tablespoon of lime juice
  • salt
  • oil for deep frying

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