Blado Daging


  • 300 to 500 g Beef Steak
  • 5 table spoons oil (peanut oil)
  • 5 shallots
  • 4 or 5 cloves of garlic
  • 3 red chili peppers
  • 1 cm piece of laos (galanga root)
  • 1 cm piece of ginger root (djahe)
  • 1 to 2 tea spoons trassi (shrimp paste)
  • 5 salam leaves
  • 2 table spoon asam (purified tamarind)
  • 3 table spoons ketjap manis
  • 3 tea spoons custard sugar
  • 1/2 tea spoon of salt
  • some butter


Read the whole recipe before starting.

Chop the shallots into small dices. Peals the garlic cloves and crush them with a garlic press. Rinse the chili peppers cut off the top and bottom, cut then in half lengthwise, then cut each have again in half lengthwise, then remove all the seeds. Add the strips of chili peppers together and cut them into thin slices. Grate the piece of laos and the ginger. Add the ingredients to a bowl, also add the trassi, and set aside for usage.

Cut the beef, if needed, thinner, to about 2 centimeter (height wise), add some butter to a frying pan and sear the beef shortly on both sides. Add the meat to a cutting board and let it cool down a bit, then cut the beef in half, length wise, and then into thin slices, and leave them on the board for adding it to the pan later on. Get all ingredients ready before you begin.

Into the casserole pan or wok:

First add the oil into the pan and heat up the oil. Then add bowl with the shallots, garlic etc. and fry it for about 5 minutes. Then add the salam leaves, the salt, the asam, the ketjap and the sugar, stir for 1 minute, then add the meat and stir through for 2 to 4 minutes, remove the leaves, then it's ready to serve.

Serve with:

This meat dish goes very well with tumis beans, and some white or yellow rice, see picture. Tip: To get yellow rice, cook the rice and add a little bit of turmeric (koenjit) powder to the water, then stir through after adding.

A bowl with shallots, garlic, chili peppers, laos, ginger and some trassi

The thin slices of seared beef on the cutting board

Blado Daging in the pan

Served with yellow rice and tumis beans