Beef Balado

Beef Balado

Before you start reading this article I would love to announce that Ang Sarap is nominated at Bloggys 2015, the Philippines’ premiere blog awarding event.

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So if you want Ang Sarap to win this voting is now open, just choose, what are you waiting for cast your vote here.

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.

By the way before you head over to the recipe do you know that Ang Sarap and Tuttle Publishing is giving away 2 books which contains this recipe book Cafe Spice plus your choice of one books (worth US$25.00 and below) from the Tuttle Publishing range Competition is open for 2 weeks and we accept entries worldwide, just fill in your details on this competition page to join.

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Beef Balado
Prep time
Cook time
Total time
Serves: 750 g approx
  • 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
  • salt
  • oil
  1. 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.
  2. 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.
  1. 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.


Beef Balado Wide


9 Responses

  1. Kristy says:

    This looks like great make-at-home pub-style food. Delicious! Is it spicy? We love spicy, so all the better. 🙂

  2. kitchenriffs says:

    Love the picture! And the recipe looks wonderful. This is new to me — thanks so much.

  3. Sun dried and deep-fried wow I am really intrigued now by this recipe. Love that it is easier to chew too!

  4. suituapui says:

    Lovely! I like this Indonesian delight, great with chicken or lamb too.

  5. mjskit says:

    Just looking at that first picture has my mouth burning in a good way. 🙂 I’ve never heard of this dish nor have had anything like it. You have piqued my curiosity with this one Raymund. Thanks!

  6. lalainemanalo says:

    Voted for you for a well deserved win!

  7. Oooh, I’ve never thought of drying my own meat – bet the flavour is fantastic. Cheers

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