December 6, 2024
Dendeng Balado is a classic West Sumatran dish made of thinly sliced, fried beef (dendeng) topped with a punchy sambal balado—a chili relish made from red chilies, shallots, and tomatoes. It's fiery, savory, and addictively crispy.
| Ingredient | Quantity | Price |
|---|---|---|
| Main Ingredients: | ||
| Beef (round or flank cut) | 500g (1.1 lb) | $4.00 |
| Garlic | 3 cloves | $0.15 |
| Shallots | 6 | $0.30 |
| Red chilies (fresh or dried) | 8–10 (or to taste) | $0.50 |
| Tomato | 1 medium | $0.25 |
| Lime juice | 1 tbsp | $0.10 |
| Salt & sugar | To taste | $0.05 |
| Oil (for deep frying + sambal) | 5 tbsp | $0.20 |
| Optional for Serving: | ||
| Steamed rice | 5 servings | $1.00 |
| Fried shallots (optional) | 2 tbsp | $0.25 |
Prepare the Beef: Thinly slice beef against the grain (as thin as possible). Boil slices in water with a pinch of salt and 1 clove crushed garlic for ~20 minutes until just cooked. Drain and pat dry.
Fry the Beef: Deep fry or pan-fry beef slices in hot oil until crispy and browned. Set aside on paper towels.
Make the Sambal Balado: Blend or grind shallots, garlic, chilies, and tomato into a coarse paste. Sauté the mixture in 2 tbsp oil until fragrant and the oil separates (~8–10 minutes). Add salt, sugar, and lime juice to balance the heat and brighten the flavor.
Combine: Toss the fried beef slices into the sambal while still hot so they soak up the flavor.
Serve: Plate with hot steamed rice. Optionally top with fried shallots.
📌 Final Notes:
