Dendeng Balado

How to Cook Dendeng Balado

Dendeng balado is a classic Indonesian dish featuring spicy beef jerky coated in a rich sambal (chili paste). It’s a delicious balance of sweet, savory, and fiery flavors that can be enjoyed as a main course or side dish.

There are two main variations of dendeng balado: kering (dry) and basah (wet). Kering dendeng has a crispy, jerky-like texture, while basah dendeng is softer and coated in a thicker sambal. Both versions are equally delicious, so you can choose the one that suits your preference.

Here’s a general guide on how to cook dendeng balado:

Ingredients:

• For the Beef:
  • Beef (flank or round cut)
  • Garlic
  • Ginger
  • Shallots
  • Lemongrass
  • Candlenut (optional)
  • Kafir lime leaves
  • Tamarind (or substitute with lime juice)
  • Palm sugar (or brown sugar)
  • Salt
• For the Sambal Balado:
  • Red chilies (adjust quantity based on desired spice level)
  • Shallots
  • Garlic
  • Tomatoes (optional)
  • Vegetable oil

Instructions:

1. Marinate the Beef:
   • Thinly slice the beef against the grain.
   • Grind or pound the garlic, ginger, shallots, lemongrass, and candlenut (if using) into a fine paste.
   • Marinate the beef slices in the spice paste with kafir lime leaves, tamarind, palm sugar, and salt. Let it sit for at least 30 minutes, or preferably overnight, to allow the flavors to develop.
2. Cook the Beef:
   • There are two methods for cooking the beef depending on your desired dendeng texture:
     • For Kering Dendeng:
       • Heat a pan with a minimal amount of oil.
       • Lay the marinated beef slices flat on the pan and cook over low heat until browned and crispy on both sides. The beef should be completely dry and jerky-like.
     • For Basah Dendeng:
       • Partially boil the marinated beef slices in water until tender.
       • Remove the beef from the water and set aside.
3. Make the Sambal Balado:
   • Grind or pound the chilies, shallots, garlic, and tomatoes (if using) into a sambal paste.
   • Heat oil in a pan and saute the sambal paste until fragrant.
   • Add a little water or beef broth to loosen the sambal consistency (for basah dendeng) or cook until the oil separates from the paste (for kering dendeng).
4. Assemble the Dish:
   • For kering dendeng, toss the crispy beef slices in the cooked sambal.
   • For basah dendeng, simmer the cooked beef slices in the sambal until heated through.

Tips:

• You can adjust the amount of chilies in the sambal to your desired spice level.
• If you don’t have candlenuts, you can omit them or substitute with peanuts.
• For a richer flavor, you can fry the shallots and garlic for the sambal paste before grinding.
• Dendeng balado can be stored in an airtight container in the refrigerator for up to a week.

With a little effort, you can enjoy this delicious and flavorful Indonesian dish at home!