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Beef Balado or what the Indonesians calls Dendeng Balado are thinly sliced dried reserved through a mixture of sugar and spices and dried by deep frying. Originally invented by the Minangkabau people, they made this concoction so that they can bring it with them during their long travels without spoiling.
I got introduced to this dried meat when one of our Indonesian colleagues brought it to office, first try was like a love at first sight to me, it’s spicy and tasted really meaty plus the best thing with it is that you don’t need to struggle eating them as they are sliced differently, it’s against the grain not like the usual jerkies where it is sliced with the grain making it harder to eat.
Now I would love to recreate this at home especially now that I got hooked to it and here is the result.
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- 750 g topside or silverside beef, thinly sliced against the grain
- juice from ½ lime
- 1 tsp salt
- freshly ground black pepper
- oil for deep-frying
- 12 red chilies, roughly chopped
- 4 pcs shallots, sliced
- 4 pcs kaffir lime leaves
- juice from 1 large lime
- Marinate thinly sliced beef in lime juice, salt and freshly ground black pepper then dry then in the sun cover it with screen. Turn several times and complete the process until it’s dried on both sides. The drier it is the better.
- Prepare a wok with oil for deep frying and once hot enough around 180C deep-fry the dried beef until brown and crispy, remove from wok then set aside while draining in a paper towel lined plates.
- In a separate wok add oil the stir fry shallots until fragrant and soft, add chillies and kaffir lime leaves, stir fry in low heat until it all dries out. Season with the salt and lime juice, mix well then add the deep fried beef and mix it well to distribute evenly.