📝 About This Recipe
Hailing from the West Sumatra region of Indonesia, Dendeng Balado is a masterpiece of textures and bold flavors. This dish features thinly sliced beef that is simmered in aromatics, pounded thin, and fried until it achieves a glass-like crunch, then smothered in a vibrant, coarse red chili sambal. It is the perfect marriage of savory, spicy, and slightly tangy notes that defines the legendary Minangkabau culinary tradition.
🥗 Ingredients
Beef and Aromatics
- 1 kg Beef Top Round or Flank Steak (sliced 0.5cm thick against the grain)
- 6 cloves Garlic (smashed)
- 1 tablespoon Coriander Seeds (toasted and ground)
- 3 cm Ginger (bruised)
- 3 cm Galangal (bruised)
- 2 teaspoons Salt
- 1 liter Water
The Balado Chili Sauce
- 150 grams Large Red Chilies (roughly chopped)
- 100 grams Curly Red Chilies (for extra heat)
- 10-12 pieces Shallots (peeled)
- 3 cloves Garlic
- 1 medium Tomato (roughly chopped)
- 5 pieces Kaffir Lime Leaves (torn to release oils)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Sugar (to balance the heat)
- 200 ml Cooking Oil (for frying beef and sautéing sauce)
👨🍳 Instructions
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1
In a large pot, combine the sliced beef, 1 liter of water, smashed garlic, coriander, ginger, galangal, and salt.
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2
Bring to a boil, then reduce heat to low and simmer for 40-50 minutes until the meat is tender and the liquid has reduced. Drain the meat and reserve 1/2 cup of the broth.
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3
While the meat is still warm, place each slice on a cutting board and gently pound it with a meat mallet or the back of a heavy knife until very thin and wide, but be careful not to tear it apart.
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4
Heat the cooking oil in a wok or large frying pan over medium heat. Fry the pounded beef slices in batches until they turn dark brown and become very crispy. Drain on paper towels.
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5
Prepare the chili paste by pulsing the red chilies, shallots, and garlic in a food processor. It should be a coarse texture, not a smooth puree.
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6
In the same oil used for frying (reserve about 5-6 tablespoons), sauté the coarse chili paste over medium-low heat.
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7
Add the chopped tomato and kaffir lime leaves to the pan. Cook until the tomato softens and the oil begins to separate from the chili mixture (the 'pecah minyak' stage).
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8
Pour in the reserved 1/2 cup of beef broth. This adds a deep savory flavor to the sauce.
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9
Season with sugar and additional salt to taste. Continue to cook until the moisture from the broth has evaporated and the sauce is thick and glossy.
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10
Turn off the heat and stir in the lime juice for a bright, acidic finish.
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11
Allow the sauce to cool slightly for 2-3 minutes before adding the crispy beef back into the pan. This prevents the beef from getting soggy immediately.
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12
Toss the beef gently until every slice is well-coated with the vibrant red chili sauce.
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13
Transfer to a serving platter and serve immediately while the beef maintains its signature crunch.
💡 Chef's Tips
For the crispiness that lasts, you can air-fry the boiled and pounded beef at 180°C for 10 minutes instead of deep-frying. Always use a coarse grind for the chilies; the texture of the visible chili skins and seeds is a hallmark of authentic Balado. If you prefer it less spicy, remove the seeds from the large red chilies before grinding. Don't skip the lime juice at the end; it cuts through the richness of the oil and beef perfectly. Ensure the beef is pounded as thin as possible; the thinner it is, the crispier it will become.
🍽️ Serving Suggestions
Serve with warm jasmine rice to soak up the spicy oil. Pair with 'Sayur Nangka' (young jackfruit curry) or 'Daun Singkong' (boiled cassava leaves) for a true Padang feast. A side of cooling cucumber slices or tomato wedges helps temper the heat. Enjoy with a glass of iced sweet tea (Teh Manis) to balance the spice. Top with fried shallots for an extra layer of savory aroma.