Dendeng Balado
In this recipe
About this recipe
Dendeng Balado is thin beef fried until dry and crisp, then tossed in a bright red Minang balado chili sambal.
Even slicing matters. Uniform pieces cook at the same rate and stay pleasantly crisp rather than chewy in spots.
The balado should taste fresh and spicy-savory, coating every shard of beef without turning soggy.
Prep & cook time
- Prep25 minutes
- Cook45 minutes
- Total70 minutes
- Servings5 servings
- LevelMedium
Tools you need
- Sharp knife
- Frying pan
- Blender
- Mixing bowl
Ingredients
- 600 g beef, sliced very thin against the grain
- 4 cloves garlic
- 1 teaspoon coriander seeds
- 1 1/2 teaspoons salt
- Oil, for frying
- Balado: 12–15 red chilies, 6 shallots, 2 tomatoes, salt, 3 tablespoons oil
Directions
- Pound or blend garlic, coriander, and salt. Rub onto the beef. Rest 20 minutes.
- Fry the beef in batches over medium heat until dry, browned, and crisp at the edges. Drain well.
- Blend chilies, shallots, and tomatoes. Sauté in oil until the sambal thickens, turns deep red, and the oil separates. Season with salt.
- Toss the fried dendeng through the balado until every piece is coated.
- Taste and adjust salt or heat if needed.
- Serve with warm rice and fresh cucumber.
Kitchen tips
- Partially freeze the beef to slice it thinly with more control.
- Drain fried beef well before tossing so the sambal stays bright, not oily-heavy.
- Make a milder balado for kids and mix only part of the beef.
- Leftovers are excellent as a rice topping the next day.
Serve with
- Warm rice
- Cucumber
- Sambal hijau
- Cassava leaves
How to store
Keeps 4–5 days refrigerated in an airtight container. Stays tasty at room temperature for packed lunches the same day.
Common mistakes
- Thick, uneven slices that stay chewy.
- Wet balado that softens the crisp beef.
- Burning the chili sambal until bitter.