Dendeng Balado

Nutrition · per serving

Steps

1. 1

   Pat the beef dry, then slice or flatten it to about 3 mm thick if needed. Mix the beef with grated garlic, 15 ml lime juice, and 4 g sea salt. Leave to season for 10 minutes while you prepare the balado ingredients; this short cure seasons the meat and helps it stay savoury all the way through.

   300 g beef rump or sirloin, thinly sliced against the grain10 g garlic, finely grated15 ml lime juice4 g sea salt
2. 2

   Place the cayenne chilies, bird's eye chilies, chopped tomato, half of the sliced shallots, and half of the sliced garlic in a mortar and pound to a coarse paste, or pulse briefly in a small processor. Keep it textured rather than smooth; a rough sambal clings better to the beef.

   40 g red cayenne chilies, roughly chopped15 g red bird's eye chilies, roughly chopped80 g shallots, thinly sliced12 g garlic, thinly sliced60 g tomato, chopped
3. 3

   Heat 30 ml coconut oil in a wide frying pan over medium-high heat. Fry the beef in a single layer for 2-3 minutes per side until browned, slightly firm, and just turning crisp at the edges. Work in batches if needed so it sears rather than steams. Transfer to a plate.

   45 ml coconut oil300 g beef rump or sirloin, thinly sliced against the grain
4. 4

   Lower the heat to medium. Add the remaining 15 ml coconut oil, then fry the remaining shallots and garlic for 2-3 minutes until lightly golden and fragrant. Stir in the chili paste and cook for 5-7 minutes, stirring often, until the oil begins to separate and the raw chili smell fades; this is the key sign that the balado is properly cooked.

   45 ml coconut oil80 g shallots, thinly sliced12 g garlic, thinly sliced40 g red cayenne chilies, roughly chopped15 g red bird's eye chilies, roughly chopped60 g tomato, chopped
5. 5

   Return the beef to the pan and toss well to coat in the balado. Cook for 1-2 minutes more until the sauce grips the meat and the beef is spicy, glossy, and lightly dry rather than wet. Season with the remaining 2 g sea salt and 10 ml lime juice, tasting for a bright, hot, savoury balance.

   300 g beef rump or sirloin, thinly sliced against the grain2 g sea salt10 ml lime juice
6. 6

   Rest for 2 minutes off the heat, then serve immediately. For the best texture, spread the beef slightly on the serving plate instead of piling it deeply, so the crisp edges stay exposed.

Origin & History

Dendeng is a Minangkabau-style preserved or dried meat preparation from West Sumatra, where beef is often cured, dried, and fried for long keeping. Balado refers to a fiery red chili seasoning popular across Minang cooking, especially in Padang cuisine. Dendeng Balado combines these traditions into a dish known for its intense savoury heat and chewy-crisp texture.