By eatmundo · August 4, 2026
🇮🇩AI-generated imageSame ingredients, elsewhere in the world
5 matchesDishes from other countries' kitchens, made from the same core ingredients as Dendeng Balado. The percentage is the share of ingredients the two recipes have in common.
Daging Gulai KawahIn Malaysia · same ingredients63%
Soy Sauce ChickenIn Malaysia · same ingredients57%
Hokkien Soy-Braised BeefIn Malaysia · same ingredients53%
A flavorful dish of thinly sliced, air-dried, and fried beef coated in a fiery, chunky chili sambal. It offers a perfect balance of crispy texture and spicy, savory heat.
According to eatmundo's ingredient comparison, the closest dish to Dendeng Balado from another cuisine is Daging Gulai Kawah (Malaysia): the two share 63% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Place the whole 500g piece of beef in a pot with the ginger, sliced, and 1000 ml of water. Bring to a boil, then simmer for 60 minutes until tender. Drain and let the beef cool completely.
- 2
Thinly slice the cooled beef against the grain, then pound each slice very thin with a meat mallet. Spread the slices on a rack and air-dry them for 30 minutes until the surface is dry.
- 3
Heat the cooking oil in a wok over medium-high heat. Fry the dried beef slices in batches until crisp and dark brown, drain them on paper and set aside. Pour off all but 1 tbsp of the oil.
- 4
Coarsely grind the shallots, garlic, and bird eye chilies in a mortar and pestle to maintain a chunky, textured sambal.
- 5
Heat the reserved 1 tbsp of oil in the pan over medium heat and sauté the sambal mixture until the raw chili smell disappears, about 4 minutes.
- 6
Stir in the soy sauce, tamarind paste, and salt, simmering for another 2 minutes until the sambal is glossy.
- 7
Add the crispy beef slices back into the pan and toss them vigorously to ensure every slice is generously coated in the chili mixture.
- 8
Serve immediately while hot, ensuring the beef maintains its crisp-chewy texture.
Frequently Asked Questions
What is Dendeng Balado?
Dendeng Balado is a spicy beef dish originating from West Sumatra, Indonesia. It consists of thinly sliced, dried, and fried beef coated in a chili-based sauce made from bird's eye chilies, shallots, garlic, and tamarind. It is typically served as a main course with steamed rice.
How thin should I slice the beef?
Slice it as thinly as possible; the thinner the slice, the crispier it will be when fried, which is the hallmark of Dendeng Balado.
Can I skip the drying process?
You can, but the slices will not crisp as well. The 30-minute air-drying in Step 2 removes surface moisture so the beef fries up crisp instead of steaming.
Is the chili too spicy?
It is quite spicy. You can reduce the number of bird eye chilies or remove the seeds to tone down the heat significantly.
What if the beef is tough?
Ensure you slice against the grain and pound the meat thoroughly; the pounding breaks down the fibers, resulting in a tender yet crispy bite.
🇮🇩AI-generated image
