Ingredients with Measurements:
- 500g beef (sirloin or flank steak)
- 2 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 2 bay leaves
- 2 tbsp tamarind paste
- 2 tbsp vegetable oil
- 2 tbsp palm sugar
- 1 tsp salt
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 10 red chilies, sliced
- 5 shallots, sliced
- 5 garlic cloves, sliced
- 1 tomato, chopped
- 1 cup water
Special equipment needed:
- Mortar and pestle
- Wok or large skillet
Step-by-step instructions:
1. Cut the beef into thin slices and pound with a meat mallet until tender.
2. In a mortar and pestle, grind the chilies, shallots, garlic, and tomato into a paste.
3. Heat the oil in a wok or large skillet over medium-high heat. Add the spice paste and stir-fry until fragrant, about 2 minutes.
4. Add the beef slices, lemongrass, kaffir lime leaves, bay leaves, tamarind paste, palm sugar, salt, coriander, cumin, turmeric powder, and water. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
6. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Medium-high heat for stir-frying, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 22g
Protein: 28g
Carbohydrates: 10g
Fiber: 2g
Sugar: 6g
Sodium: 500mg
Substitutions for ingredients:
- Beef can be substituted with chicken or tofu.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Red chilies can be substituted with dried chili flakes or cayenne pepper.
Variations:
- Add sliced potatoes or green beans to the dish for extra texture and flavor.
- Use different types of meat, such as pork or lamb.
- Add a splash of coconut milk for a creamier sauce.
Tips and tricks:
- Pound the beef slices with a meat mallet to tenderize them and help them absorb the flavors of the sauce.
- Use a non-stick wok or skillet to prevent the beef from sticking to the bottom.
- Adjust the amount of chilies according to your preferred level of spiciness.
Storage instructions:
Store leftover dendeng balado in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dendeng balado in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the dendeng balado in a large bowl or on a platter, garnished with fresh cilantro or sliced scallions.
Garnishes:
Fresh cilantro, sliced scallions, or chopped peanuts.
Pairings:
Steamed rice, cucumber salad, or pickled vegetables.
Suggested side dishes:
Nasi goreng (Indonesian fried rice), gado-gado (Indonesian salad), or sate (Indonesian skewered meat).
Troubleshooting advice:
- If the sauce is too thin, simmer the dendeng balado for longer to reduce it.
- If the beef is tough, simmer it for longer until it becomes tender.
Food safety advice:
Make sure to cook the beef thoroughly to prevent foodborne illness.
Food history:
Dendeng balado is a traditional Indonesian dish that originated in West Sumatra. It is made with thinly sliced beef that is simmered in a spicy sauce made with chili peppers, shallots, garlic, and other spices.
Flavor profiles:
Dendeng balado is spicy, savory, and slightly sweet, with a complex blend of flavors from the spices and aromatics used in the sauce.
Serving suggestions:
Serve dendeng balado as a main course with steamed rice and a side salad or vegetable dish.
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Region: Indonesian