Crispy Beef Jerky Balado Pasta (Dendeng Balado Pasta)

Tender beef is braised with ginger, galangal, and aromatic lemongrass before being pounded and fried to a satisfying crisp. Combining this traditional dendeng balado with a spicy, chili-forward sambal creates a deeply savory topping that coats every strand of delicate angel hair pasta.

The combination of the chewy, darkened beef and the sharp, tangy punch of tamarind and lime juice makes for a complex plate that balances heat with acidity. It is a hearty main course that works well for those times you want to move beyond standard pasta dishes and incorporate bold, Southeast Asian-inspired textures.

You can serve this warm with an extra squeeze of fresh lime to cut through the richness of the fried beef. While it requires a bit of time to get the beef just right, the result is a substantial meal that brings a nuanced, restaurant-quality experience to your home kitchen.

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If you love the bold, spicy profile of Dendeng Balado, you will likely enjoy experimenting with different textures in your noodle dishes. For a simpler take on the meat-and-pasta combination, my crispy beef spaghetti offers a satisfying crunch that mimics the mouthfeel of fried beef, or if you prefer something silkier, this creamy mince beef pasta provides a comforting, mellow base that balances the intensity of savory seasonings.

Key Ingredients

Beef tenderloin: The primary protein source that is simmered, pounded, and deep-fried to create a crispy texture.
Angel hair pasta: The thin noodle base that absorbs the spicy and savory balado sauce.
Long chili: Provides the essential heat and vibrant red color characteristic of authentic balado sauce.
Shallots: Used in both the spice paste and the balado to provide a savory, aromatic foundation.
Kaffir lime leaves: Added to the beef and the sauce for a signature citrusy, floral aroma.
Tamarind liquid: Introduces a necessary tangy acidity to balance the spicy and savory elements of the dish.
Galangal: A woody aromatic root that deepens the complexity of the beef spice paste.
Palm sugar: Adds a subtle sweetness that mellows the heat of the chili and spice mixture.

More Beef and Pasta Pairings

Creamy pasta and ground beef is a great weekday alternative when you want a rich, indulgent dinner that comes together in a fraction of the time.
For a unique change of pace, try this refreshing yogurt pasta, which introduces a tangy acidity that cuts through heavy meat sauces perfectly.
If you have extra beef on hand, this beef and mushroom spaghetti is a classic, earthy option that highlights the savory depth of mushrooms alongside tender ground meat.

Crispy Beef Jerky Balado Pasta (Dendeng Balado Pasta)

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Crispy Beef Jerky Balado Pasta (Dendeng Balado Pasta) Ingredients

BEEF :500 gr dried angel hair pasta (or other type)500 gr beef tenderloin2 lemongrass, bruise3 Bay leaves3 kaffir lime1 tsp Salt1/2 tsp chicken stock powder1/2 tsp white pepper2 tbsp palm sugar/white1 L Water2 tbsp oilOil for deep frySpices paste :7 garlic2 thumbs sized ginger2 thumbs sliced galangal1 tbsp coriander powder5 candle nutBALADO :200 gr long chili5 bird’s eye chili10 small shallot5 garlic cloves4 kaffir lime leaves1-2 tbsp lime juice2 tbsp tamarind liquid1 tsp chicken stock powder1-2 tsp Salt (adjust to taste)1 tbsp sugar1/4 cup oilCOMPLEMENT :Fried shallotsLimechopped Parsley

Steps

BEEF1 Cut beef into 5×4 rectangle and 1/2-1 cm thickness2 Blend spices paste in a food processor, until pasty3 Heat oil in a medium heavy based pot, sauté lemongrass, bay leaves and kaffir lome leaves until fragrant for 1-2 mins4 Add paste spices, sauté for 3-5 mins until darken in color5 Add water, beef, salt, palm sugar, white pepper, and chicken stock powder Stir and let it simmer6 Cover with lid, turn the heat to low and cook beef for 1 hr until the liquid has evaporated and beef is tender (Add more water and cook longer if beef is not tender enough)7 Let beef cool, then pound it using a pounder to flatten but be careful not to break them apart8 Heat large amount of oil, deep fry beef over medium heat in 2-3 batches until darken in color and crispy about 2-3 mins (Be careful it will splatter) Drain in paper towelBALADO1 Use a mortar and pestle or chopper, to roughly pound the chili, garlic, shallot and kaffir lime leaves2 Heat oil in a pan, stir fry the chopped or pounded ingredients for 2-3 mins, add sugar, salt, tamarind liquid and chicken stock powder, mix3 Add fried beef in stir to combine, Off the heat, squeeze some limeCook pasta according to package, then transfer it into the beef balado mixture Mix well and Serve

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