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Spicy beef jerky (dendeng balado)
By wina_wini (Visit website)
(5.00/5 - 3 votes)Recipe type: Main Dish
Number of serving: 4
Preparation time: 20 Minute(s)
Cook time: 40 Minute(s)
Difficulty: Easy
Ingredients:
Dendeng Balado (Spicy Beef Jerky)
Balado is versatile hot spicy sauce of Padang Food. We can cook it with eggplants or beef or prawns or eggs (boiled or fried).
Ingredients
500 grams lean beef meat (silver or topside)
Vegetable oil for deep frying
Pinch of salt
Ingredients for the sauce
10 red finger-length chilies, finely sliced
3 cloves garlic chopped
5 shallots, finely sliced
1 medium tomato, deseeded and chopped
1 teaspoon sugar (optional)
Pinch of salt
2 kaffir-lime leaves
Balado is versatile hot spicy sauce of Padang Food. We can cook it with eggplants or beef or prawns or eggs (boiled or fried).
Ingredients
500 grams lean beef meat (silver or topside)
Vegetable oil for deep frying
Pinch of salt
Ingredients for the sauce
10 red finger-length chilies, finely sliced
3 cloves garlic chopped
5 shallots, finely sliced
1 medium tomato, deseeded and chopped
1 teaspoon sugar (optional)
Pinch of salt
2 kaffir-lime leaves
Preparation:
To make the sauce:
grind all ingredients (except the kaffir-lime leaves) to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the moisture turning.
Cut the meat more or less around 3 mm thick, 3 cm wide and 3 cm length. Rub the salt onto the meat.
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.
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.
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.
grind all ingredients (except the kaffir-lime leaves) to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the moisture turning.
Cut the meat more or less around 3 mm thick, 3 cm wide and 3 cm length. Rub the salt onto the meat.
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.
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.
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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By wina_wini (Visit website)
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Rate this recipe:
Thank you so much for this wonderful recipe!
Posted the 01/01/2013, 12:59