Dendeng Balado
February 13th, 2009
Ingredients:
1/2 kg Topside beef
Cabe merah (red Birdseye chillies)
Onion
1 tab Asam water (Tamarind)
Salt
Vegetable oil or Coconut oil
Preparation:
1. Slice the meat very fine, and beat a little until flat
2. Dry a little in the sun. When dry beat a little with a heavy object such as the cobek (pestle)
3. Fry in the oil until dry being careful not to burn the meat
4. Grind the cabe and onion with the salt
5. Fry in two or three tablespoons of oil until the oil seeps out.
6. Add the asam and take off the heat. Cool a little
7. Add the dendeng and mix together.
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