Step-by-Step Guide to Prepare Perfect Balado daging pedas
Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Easiest Way to Prepare Homemade Balado daging pedas. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Balado daging pedas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Balado daging pedas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Balado daging pedas using 8 ingredients and 5 steps. Here is how you cook that.
Dendeng refers to thinly sliced dried meat in Indonesian cuisine. It is preserved through a mixture of sugar and spices and dried via a frying process. It is similar to jerky. The creation of dendeng is commonly credited to the Minangkabau people, and their earliest dendeng was made from beef, dried so it would be preserved for days and could be taken along with them when they traveled.
The Padang cuisine version, probably the most popular dendeng dish in Indonesia, is called Dendeng Balado or Dendeng Batokok, and is a speciality from Padang, West Sumatra, made from beef which is thinly cut then dried and fried before adding chillies and other ingredients.
Ingredients and spices that need to be Make ready to make Balado daging pedas:
- 500 gram beef meat (top side)
- 13 red chillies, finely sliced
- 5 clove garlic, chopped
- 3 large shallots, finely sliced
- 1 tomatoes, deseeded and choped
- 1 tablespoon sugar (optional)
- to taste Salt
- 5 kaffir lime leaves
Steps to make Balado daging pedas
- Grind all ingredients (except the kaffir-lime leaves) to a smooth paste in a blender, adding a little oil if necessary to keep the moisture turning.
- Cut the meat more or less around 4 mm thick, 4 cm wide and 4 cm length. Rub the salt onto the meat.
- Deep fry the meat on a medium heat oil until brown and crispy. Set aside for a few minutes then pat dry with towel paper.
- Heat 3 tablespoons of vegetable oil in a wok over medium heat, Stir fry the seasoning and kaffir-lime leaves until fragrant and cooked around 10 minutes.
- Add the fried meat into the wok and mix well with the seasoning sauce for 1 minute. Remove from heat, discard the kaffir-lime leaves.
Serve warm with rice.
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