Daging Balado (Beef in Chilli Sauce) - serves 6-8

Preparing the Beef

a) 1 kg beef – washed, drained and lined with meat tenderizer

b) 1 teaspoon coriander

c) 4-5 pcs of kaffir lime leaves
d) 3cm of ginger
e) Water
f) 2 tablespoons vegetable oil

Blend items (a) - (d) with a little bit of water. Put the blended items and beef into a pot, add enough water to cover the beef and let it boil for about 30-40 mins till tender. Drain the beef, let it cool for a few minutes and slice it thinly into 1-2 cm square. When ready to be served, add oil to a frying pan, and fry the beef slices till brown (about 3mins) – so that outside layer is slightly “crispy”. Arrange on a plate and add Chilli Sauce (see recipe below) on top.

Preparing the Chilli Sauce

a) 4 cloves garlic
b) 3 red onions, halved
c) 1 tablespoon belachan (dried shrimp paste)
d) 2 whole tomatoes
e) 10 red chillies

f) 10 red chilli padi (bird's eye chillies)

g) 2 tablespoon sugar
h) ½ teaspoon salt
i) 1 tablespoon vegetable oil

Put the oil into a frying pan. Once oil is hot, add item (a) – (f) and fry till fragrant and brown. Remove from pan and grind the items (inclusive of sugar and salt) in a mortar till it becomes a smooth paste. (Do not use a blender as the effect won’t be the same).