Daging Dendeng


1kg Beef – cut into thick strips against the grain
2 cm ginger
1 table spoon tumeric powder
1 liter water or more
10 red chilies
4 medium size shallots
6 garlic cloves
3 cups of vegetable oil for frying
2 table spoon coconut oil
Salt and sugar to taste
I remember cooking this dish on one of my Diari Mangkuk Tingkat (Tiffin Diary) episodes, featuring Sona One, along with other classic Malaysian dishes. The major tip I can share with you when making a good sambal balado is to use the best ingredients. Buy a good quality coconut oil because a little bit goes a long way. Make sure your chilies and onions are fresh and use a pastel and mortar to pound 'tumbuk' your ingredients.


1.Beef to be boiled until tender in water with some ginger for at least 2 hours or 45 minutes in a pressure cooker
2.Remove boil beef and set a side to dry before adding turmeric powder and salt. Don't throw away the beef stock as you can use this to make other things!
3.Deep fry the beef until golden brown and crispy, and set a side
4.In a pan add in the coconut oil followed by the pounded red chilies, shallots and garlic cloves cooked through and translucent
5.Add salt and sugar to taste
6.Once cooked, add beef into chili mixture and fry until dry

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