Smashed Beef with Green Chilli Sambal
Dendeng Batokok Lado Mudo
Thin slices of boiled beef, pounded flat (batokok), fried, then topped with green chilli sambal (lado mudo). Spicy and savoury.
- Time
- 1 hr 30 min
- Serves
- 4 people
- Origin
- West Sumatra
- Type
- Meat Dishes
Ingredients
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Lado mudo
How to Make
Boil the whole piece of beef with bay leaves, galangal and salt until tender.
Slice the beef about 1 cm thick across the grain, then pound with a pestle until flat.
Fry briefly until the edges are crisp, then drain.
Boil the green chillies, shallots, garlic and green tomato briefly, then grind coarsely with salt.
Heat 4 tbsp oil and fry the green sambal briefly until fragrant.
Spoon the green sambal and its oil over the beef.
Kitchen tip
The beef is also delicious grilled over charcoal before the sambal goes on, as they do in Bukittinggi.
Questions
Where does Smashed Beef with Green Chilli Sambal come from?
Dendeng Batokok Lado Mudo is a traditional dish from West Sumatra (capital: Padang), in the Sumatra region of Indonesia.
How long does Smashed Beef with Green Chilli Sambal take to make?
It takes about 1 hr 30 min in total to make 4 servings, including preparation.
What is the secret to a good Smashed Beef with Green Chilli Sambal?
The beef is also delicious grilled over charcoal before the sambal goes on, as they do in Bukittinggi.