Dendeng Balado

by Edwan S. on Wed, January 06, 2016

Dendeng Balado is an Indonesian dish commonly found at any nasi padang place. It’s thinly sliced, crispy-fried beef with a tart and spicy chilli sambal on top. Here’s our easy to make version, packed full of flavour and delicious with rice or even on it’s own.

Crispy beef and hot sambal is a winner...

Serves 3 - 4 people

Don't bother using an expensive, tender cut of beef for this recipe. The meat's gonna be fried to a crisp anyway.

You can also make the sambal using green chillies for a slightly mellower taste.

Foodster's Verdict

Dendeng Balado


  • Preparation
  • Total
    For the beef:

    500g beef topside or rump, thinly sliced
    1 shallot, thinly sliced
    2 cloves garlic, crushed
    1 inch ginger, thinly sliced
    1 tsp salt
    1 tsp sugar
    About 2 cups water

    For the balado sambal:

    4 red chillies, chopped
    4 cili padi, chopped
    1 shallot, chopped
    2 cloves garlic, crushed
    1 tsp sugar
    1/2 cup water
    Vinegar, to taste
    Oil for frying

1. In a pot or wok add in the shallots, garlic, ginger and beef. Add salt and sugar. Cover with the 2 cups of water.

2. Pour in about 1 cup of oil into the pot. Turn on the heat and bring to a boil.

3. Once it boils, simmer on medium heat until all the water has evaporated and only remaining liquid is oil, about 30 minutes.

4. Let the beef fry in the oil for about 20 minutes on a medium-low fire. Take the beef out just before it turns a very dark brown. Set aside.

5. For the balado sambal, pound all the ingredients into a rough paste. Remove 3/4 of the oil from the same pot or wok.

6. Fry the sambal mixture, adding water, for 10 minutes. Stir constantly. Season to taste with vinegar and sugar.

7. Serve the balado on top of the beef. Eat with white rice. Say 'enak banget' afterwards!



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