Dendeng Belado

We're back guys!

Finally a recipe again!

This time it's my take on Daging/Dendeng Belado (I found out there are many ways to spell it and probably even more ways to cook it).

It's based on an Indonesian dish. It's spicy beef. A semi dry sauce that goes amazing with white rice. It's definitely not traditional, but the flavours are there!

Ingredients (3p):

• 500 gram beef • 4 shallots • 3 garlic cloves • 4-6 tsp sambal oelek • 1 tsp trassie • 1 tsp curcuma • 1 tsp laos powder • ½ tsp cumin powder • 1 tbsp tomato puree • 2 tsp sugar 1 tsp lemon juice • 5 keffir lime leaves • 100 gram petebeans (optional, this is a very distinguished flavour, not everybody likes it, you can use regular green beans, peas or broccoli instead) • 4 tbsp oil •

1. Start with finely chopping your onion and grating your garlic. Set aside and slice your beef. You can go for small strips or bite size chunks, depending on how tender your meat is.

2. Mix all the spices with the lemon juice, tomato puree and sambal. Use as much sambal as you like and make it as spicy as you like. This also depends on your sambal, so taste if needed, before throwing it all over your meat and it gets too spicy.

3. Get a hot wok/pan and heat up the oil. Sauté your onion and garlic until golden. Add the beef, lime leaves and paste you made from the spices. If you use the petebeans, add those as well. Other vegetables need to be cooked before adding them. Do this in advance.

4. Fire up the heat and stir fry until the meat is cooked on the outside and still pink in the middle. Serve over white rice with a nice and sour salad or adjar.

Bonus:

Marinade 10 crushed and sliced baby cucumbers with 2 red chilli peppers, 3 tbsp of sugar, a pinch of salt and 1 cup of white vinegar and marinade for at least one hour before serving. This goeds perfect with almost any spicy rice dish.

Enjoy!