Dendeng blado, Crunchy pieces “pedis” meat, lime and tomato

Written by on June 18, 2012 in Maluku Culinary with 0 Comments

Dendeng blado, Crunchy pieces “pedis” meat, lime and tomato

dendeng bladoDendeng-blado
Crunchy pieces “pedis” meat, lime and tomato


1/2 Kg. beef
10 daun salam
10 tbsp. sunflower or peanut oil
5 chilies (if you make it not too hot, remove the seeds.)
7 shallots
2 cloves garlic
2 pieces of 3 cm laos
1 tomato
10 chillies (you know, those tiny peppers)
1 tsp. sugar
1 tbsp. lime juice

Cut the meat into thin slices about 5 cm. Put them in a pan with plenty of water with 5 daun salam leaves and bring to a boil. Let the meat into 1 1/2 hours on low heat until done. Remove the meat from the pan and drain. Possibly even thinner with a meat hammer. The meat is dry. Heat oil and fry the slices until crisp and brown.

Remove the chilies and cut them into rings. Peel the shallots and garlic and chop finely. Peel the galangal and chop them finely. Cut the tomatoes into wedges. Make rawits clean and rub in the mortar (tjobek). Fry the garlic, chilies, shallots and chillies in 4 tablespoons oil. Add the galangal, remaining daun salam, sugar and salt to taste. Mix the meat with the tomato and lime juice through.

Make it fun in a bowl with lemon slices and tomato wedges.

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