Spicy Fried Beef, known as “Daging Goreng Berlada” in Malay, is one of the many mouth-watering dishes that is part of the Padang cuisine, which originates from Indonesia. Growing up in the heart of Kuala Lumpur, I was surrounded by a haven of Padang restaurants. (And it’s fun to to do some food hunting, because a lot of them serve such delicious food!)
You know how I love my spicy food. So it’s only normal for this to be one of my favorite dishes from the Padang cuisine. The beef can be super crispy depending on how long you fry it. And even after finishing my rice, I can continue munching on the beef because it’s SO addictive. That’s how amazing it is!
It’s also really popular to pair the “berlada” chili gravy with fried chicken, and let me tell you it’s just as good. Hope you’ll give this a try! 🙂
Spicy Fried Beef (Daging Goreng Berlada)
- 1/2 lb beef (thinly sliced)
- corn starch (optional)
- 1 onion (quartered)
- 1 tomato (quartered)
- 4 cloves garlic
- 3 fresh chili peppers
- 1 tsp salt
- 1 tsp sugar
- Start by coating the thinly sliced beef in corn starch. Shake off excess.
- In a pan, fry the beef until golden brown on each side. Drain on paper towel.
- Put the onion, tomato, garlic and chili pepper in a blender. Pulse for 5-7 times at 1 second each.
- In a pan, add about 4 tbsp of cooking oil and pour in the blended mixture.
- Sauté over medium heat for 3-4 minutes or until it's cooked and season with salt and sugar.
- Add beef and stir until every piece is coated. Serve with white rice. Enjoy!