Dendeng Balado with Griddled Watermelon and Spiced SoilApr 03 2014 · Recipe from Sumatera
A dish combining beautiful colors and a delicious taste.
- For the dried beef/beef jerky: 100 grams thinly sliced sirloin steak for shabu-shabu; 1 teaspoon freshly ground coriander seeds; 1 teaspoon lime juice; salt for seasoning.
- For the spiced soil 50gr white bread, without the crust, toasted until crunchy but not browned; 50gr almond flakes, roasted at low heat for 10 minutes , 1 teaspoon sugar; salt for seasoning.
- For the spices: 1 teaspoon turmeric powder, 1/2 teaspoon each of chili powder and paprika; zest of two limes.
- For the watermelon: 100gr water melon, cut into rectangles; salt and black pepper for seasoning, 1 tablespoon vegetable oil
For sambal balado:
- 50gr shallots, peeled and sliced finley;
- 5 red curly chilies (or as your preferred), chopped roughly
- 2 large banana chilies, remove the seed and chopped roughly
- 2 tabelspoons vegetables oil
- 1 tablespoon lime juice
- salt to taset
- For the garnish: 1 tablespoon vegetable oil; small salad leaves.
- First, prepare the dried beef. Leave it in the refrigerator overnight. The next day, preheat the oven to 150 degrees Celsius. Season the beef with coriander, salt and limejuice.
- Place the beef slices on a roasting pan with a wire rack and roast for about 10 minutes, flipping them over about halfway through. Turn off the oven and leave the beef inside on the tray until the oven has returned to room temperature.
- Next, prepare the sambal: heat a frying pan in medium heat and add the vegetable oil.
- Add the sliced shallots and sauté until soft for around 3-4 minutes and add the chopped chilies and sauté until the chilies are getting soft. Season with salt and limejuice and grind the chilies with pestle and mortal until fine. Set aside.
- Next, prepare the basic spice powder mix. Put the white toast and almond in a food processor and blend to a fine powder. Add the sugar and salt. Divide the mixture into three portions and add the different spices to each portion for a different color: turmeric for yellow, paprika and chili powder for red, and lime zest for green.
- Next, season the watermelon with salt and black pepper and drizzle with oil.
- Heat a griddle pan until very hot and cook on each side for 2-3 minutes.
- Deep-fry the beef in plenty of oil for 30 seconds and place the slices on a plate with a kitchen towel to absorb the excess oil.
- To serve, using a small spoon to heap the spice powder onto a plate. Place the cooked water melon and add the dendeng in between the watermelon blocks. Add some small salad leaves and sambal balado on the side. Serve immediately.