Balado daging pedas
Dendeng refers to thinly sliced dried meat in Indonesian cuisine. It is preserved through a mixture of sugar and spices and dried via a frying process. It is similar to jerky. The creation of dendeng is commonly credited to the Minangkabau people, and their earliest dendeng was made from beef, dried so it would be preserved for days and could be taken along with them when they traveled.
The Padang cuisine version, probably the most popular dendeng dish in Indonesia, is called Dendeng Balado or Dendeng Batokok, and is a speciality from Padang, West Sumatra, made from beef which is thinly cut then dried and fried before adding chillies and other ingredients.
Balado daging pedas
Dendeng refers to thinly sliced dried meat in Indonesian cuisine. It is preserved through a mixture of sugar and spices and dried via a frying process. It is similar to jerky. The creation of dendeng is commonly credited to the Minangkabau people, and their earliest dendeng was made from beef, dried so it would be preserved for days and could be taken along with them when they traveled.
The Padang cuisine version, probably the most popular dendeng dish in Indonesia, is called Dendeng Balado or Dendeng Batokok, and is a speciality from Padang, West Sumatra, made from beef which is thinly cut then dried and fried before adding chillies and other ingredients.
Open in Cookpad AppSteps
- 1
Grind all ingredients (except the kaffir-lime leaves) to a smooth paste in a blender, adding a little oil if necessary to keep the moisture turning.
- 2
Cut the meat more or less around 4 mm thick, 4 cm wide and 4 cm length. Rub the salt onto the meat.
- 3
Deep fry the meat on a medium heat oil until brown and crispy. Set aside for a few minutes then pat dry with towel paper.
- 4
Heat 3 tablespoons of vegetable oil in a wok over medium heat, Stir fry the seasoning and kaffir-lime leaves until fragrant and cooked around 10 minutes.
- 5
Add the fried meat into the wok and mix well with the seasoning sauce for 1 minute. Remove from heat, discard the kaffir-lime leaves.
Serve warm with rice.
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