Ingredients with Measurements:
- 500g beef, thinly sliced
- 5 shallots, sliced
- 5 garlic cloves, sliced
- 10 red chilies, sliced
- 5 bird's eye chilies, sliced
- 2 lemongrass stalks, bruised
- 3 kaffir lime leaves
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp tamarind paste
- 2 tbsp vegetable oil
- Water
Special equipment needed:
- Wok or large frying pan
Step-by-step instructions:
1. Heat the oil in a wok or large frying pan over medium-high heat.
2. Add the shallots, garlic, and chilies. Stir-fry until fragrant, about 2-3 minutes.
3. Add the beef and stir-fry until browned, about 5-7 minutes.
4. Add the lemongrass, kaffir lime leaves, salt, sugar, and tamarind paste. Stir to combine.
5. Pour in enough water to cover the beef. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, or until the beef is tender and the sauce has thickened.
6. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for stir-frying, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 15g
Protein: 25g
Carbohydrates: 15g
Fiber: 2g
Sugar: 5g
Sodium: 500mg
Substitutions for ingredients:
- Beef can be substituted with chicken or tofu.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add diced tomatoes for a tangy twist.
- Use green chilies instead of red for a milder flavor.
- Add coconut milk for a creamier sauce.
Tips and tricks:
- Use a sharp knife to thinly slice the beef.
- Bruise the lemongrass stalks by hitting them with the back of a knife to release their flavor.
- Adjust the amount of chilies to your desired level of spiciness.
Storage instructions:
Store leftover dendeng balado in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the dendeng balado in a large bowl with steamed rice on the side.
Garnishes:
Garnish with sliced scallions or cilantro.
Pairings:
Pair with a cold beer or iced tea.
Suggested side dishes:
Serve with steamed vegetables or a fresh salad.
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the beef is tough, simmer for a longer time until it becomes tender.
Food safety advice:
- Make sure to cook the beef thoroughly to prevent foodborne illness.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
Dendeng balado is a traditional Indonesian dish that originated in West Sumatra. It is made by thinly slicing beef, then simmering it in a spicy sauce made with chilies, shallots, and garlic.
Flavor profiles:
Spicy, savory, tangy.
Serving suggestions:
Serve hot with steamed rice and a side of vegetables.
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Region: Indonesian