Indonesian Dry Chilli Beef (Dendeng Berlado)

The traditional way to prepare this dish originating from West Sumatera is by mixing together the meat with tamarind water, salt and white pepper before drying it under the sunlight until the mixture is dry, then only it is fried.
Indonesian Dry Chilli Beef (Dendeng Berlado)
Cooking Time
30 mins


  • 500g beef meat thigh part, sliced thinly and pounded thin
  • 5 tbs sweet soy sauce
  • 1 ts white pepper powder
  • Pound finely the following:
  • 1 cm ginger
  • 10 dried red chillies
  • 4 garlic cloves
  • 3 tbsp. vinegar
  • 2 red onions, cut into rings
  • Sugar and salt to taste
  • Vegetable oil


  1. In a bowl, mix meat with white pepper and sweet soy sauce.
  2. Fry until the meat is dry and crisp. Set aside.
  3. In another wok, heat up some oil and fry the pounded ginger, chillies and garlic mixture until fragrant.
  4. Add in meat, vinegar, salt and red onions then mix well before serving.


Some recipes use red onions and there are also those that use limes or tamarind in lieu of vinegar.