Dengdeng Balado

caramelised short rib beef with pounded chilli, kaffir lime & lemon basil

Dengdeng Balado

caramelised short rib beef with pounded chilli, kaffir lime & lemon basil
Method
Serves 4
Short Rib Beef (Balado)

Heat a small amount vegetable in a large pot. Once hot add ginger, cinnamon, fennel seeds, cardamom, Sichuan pepper and chilli bean paste. Fry for 3-4 minutes or until fragrant. Add in water, soya, dark soya, sugar, salt, black vinegar, Chinese wine, bring to boil.

Preheat oven to 160°C. Place the short rib beef slices in a large roasting dish, add in stock, cover with aluminium foil, cook for about 1.5 to 2 hours

After the short rib beef is cooked, separate the meat and stock. Place both in blast chiller or freezer until cool. When the meat is cool enough, cut it into big cubes.

In a deep pot add remaining vegetable oil and heat. To test if the oil is hot enough, dip the handle of a wooden spoon into the oil. When the oil is hot enough, it will bubble around the handle. Place the beef cubes in the oil and fry until the outside is crispy, then set aside.

Balado Paste

Muddle the red chilli, shallot and garlic to form a paste.

 

To Serve

Heat some oil in the wok pan, saute balado paste until half cooked, add in the crushed white pepper, crushed coriander seed, sugar syrup, lime juice, lemon juice, 4 kaffir lime leaves, crushed chilli and salt, cook continuously, add in fried short rib beef and continue to cook.

Add in lemon basil and saute for a few minutes. Place on a hot plate and garnish with fried lemon basil, chilli, remaining julienned kaffir lime leaves and half a lime.

 

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