Dendeng Balado

Dendeng balado combines beef with a chilli seasoning. Sasa’s version uses thin beef slices and its prepared chilli sauce, with coarsely crushed shallots and lime juice. The producer associates the dish with Sumatra in Indonesia.

The sliced beef is mixed with salt and arranged on a tray. It first dries in the oven, then fries in cooking oil until cooked and crisp; the slices are lifted out and drained.

For the balado mixture, the shallots sauté until softened. Prepared Sasa chilli sauce, the named seasoning product and lime juice are stirred into them.

The fried beef returns to the pan and is mixed with the sauce before serving. The recipe’s broader description suggests white rice or vegetables alongside the dish.

Crisp beef and softened, coarsely crushed shallots give this version contrasting textures. Lime juice accompanies the prepared chilli sauce, and folding the beef into the pan brings those ingredients together rather than leaving the sauce as a separate dip.