Dendeng balado

Dendeng balado
Prepare ingredients.
Cut 700-1000 grams of beef into thin slices.
Pat the meat slices until the thickness of about 4-6 milliliters is achieved.
Grate 2 cm ginger withour skin and put into a small bowl.
Add 4 cloves of grated garlic.
Add 1 teaspoons of salt.
Add 1 teaspoons of sugar.
Add juice of 2 lemons.
Mix in.
Pour over thin sliced meat.
Rub spices evenly over all sides of meat pieces.
Take a baking sheet and a baking paper.
Place the meat on the baking paper side by side.
Push baking sheet into the oven.
Heat the oven to 50°C.
Bake until the meat is dry.
Put 1/2 teaspoon of salt into a clean small bowl.
Add 2 teaspoons of sugar.
Add 1 teaspoon of distilled vinegar.
Add some hot or warm water.
Stir until salt and sugar dissolved in the liquid. Put aside.
Place red chili peppers (at will) into a mortar.
Hold the pestle with one hand and grip the mortar with the other. Pound the pestle into the mortar, breaking up the chili peppers.
Chop 1 red onion finely.
Heat 1-2 tablespoons of cooking oil in a pan/wok.
Put the chopped onion into the hot oil and fry.
Add the chili peppers to the frying onion.
Fry until they smell nice.
Pour the mixture over the chili peppers and onion.
Taste with 1/2 teaspoon of salt.
Transfer the sambal to a clean small bowl.
Heat cooking oil in a wok (for deep-frying).
Put the dendeng into the hot oil.
Fry for 2-3 minutes.
Remove from the heat ...
Pat the dendeng dry with paper towels.
Serve dendeng balado with rice.

Description

Dendeng is thinly sliced dried meat from beef in Indonesian cuisine. It is preserved through mixture of sugar and spices and drying through frying process. It is similar to jerky.

Dendeng Balado or Dendeng Batokok is a speciality from Padang, West Sumatra; dendeng with sambal balado. Sambal balado is a Minangkabau style sambal. Chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, then sauteed with oil.

Ingredients

700 grams beef (700-1000 grams)
50 grams red chili peppers
2 lemons
4 cloves garlic
2 ginger (2 cm)
1 onion (or red onion)
2 teaspoons salt
3 teaspoons sugar
1 teaspoon distilled vinegar
  cooking oil