How to Make Dendeng Batokok: A Delicious and Spicy Minangkabau Dish
How to Make Dendeng Batokok: A Delicious and Spicy Minangkabau Dish
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Dendeng Batokok is one of the typical dishes from West Sumatra, which originates from the Minangkabau culture. This dish is made from beef cooked with rich spices, then fried dry and pounded (batokok) with spicy chili sauce. Dendeng Batokok has a very delicious, savory, spicy, and slightly sweet taste, which makes it very popular among Indonesian culinary lovers.
For those of you who want to try making Dendeng Batokok at home, here is the recipe and how to make it! Situs Slot88
Ingredients Needed:
500 grams of beef (shank or meat suitable for making jerky)
1 liter of water (to boil the meat)
2 bay leaves
2 stalks of lemongrass (bruised)
1 tablespoon of tamarind water (to give a distinctive sour taste)
Salt to taste
Brown sugar to taste
Cooking oil (for frying)
Ground Spices:
5 cloves of garlic
7 cloves of shallots
4 large red chilies
5 red cayenne peppers (adjust to desired level of spiciness)
1 cm ginger
1 cm turmeric
1 teaspoon coriander
1/2 teaspoon cumin
1 teaspoon salt
How to Make Batokok Jerky:
1. Meat Preparation:
Choose tender beef, such as the shank or other parts that have little fat. Cut the meat into thin pieces, like the shape of jerky in general.
Boil the meat with enough water, add bay leaves and bruised lemongrass to give it aroma. Boil for about 1 to 1.5 hours or until the meat is tender and easy to cut.
2. Seasoning the Meat:
Once the meat is tender, remove and drain the meat from the boiling water. Make sure the meat is cool and dry enough.
Puree all the fine seasoning ingredients (garlic, shallots, chilies, ginger, turmeric, coriander, cumin, and salt) using a blender or pestle.
Saute the fine spices with a little oil until fragrant, then add tamarind water, brown sugar, and salt to taste. Stir well and cook the spices until the spices thicken slightly.
3. Frying Process:
The seasoned meat pieces are then fried in hot oil until dry and brown. Make sure the meat is not too burnt, just until dry and crispy.
Remove and drain the meat from the oil.
4. Batokok or Tumbuk Dendeng:
Prepare a mortar or tool for pounding. Place the fried meat pieces on top.
Pound the meat by pressing it until the meat is slightly flat and blends with the spices. This is called "batokok" or "mashing" in Minangkabau. This process makes the jerky more tender and the spices penetrate deeper.
5. Serving Batokok Jerky:
After all the meat has been battered, the batokok jerky is ready to be served.
Batokok Jerky is usually served with warm white rice, red chili sauce, and fresh vegetables such as cucumber or basil leaves to add freshness and deliciousness.
Tips for Making Delicious Batokok Jerky:
Choose the right beef: Shank or meat with little fat is more suitable for making jerky because it is more tender and has a more savory taste.
Adjust the level of spiciness: If you don't really like spicy food, reduce the amount of cayenne pepper used. Conversely, if you are a fan of spicy food, you can add more chili.
Perfect frying: Don't fry the jerky too quickly, let the meat soak in hot oil until the texture is dry and crispy, but not burnt.
The right use of spices: Don't forget to add brown sugar and tamarind water, because both provide a balanced sweet and sour taste, giving a distinctive character to dendeng batokok.
Conclusion:
Dendeng Batokok is a dish rich in flavor, a combination of savory, spicy, and sweet. Beef that is fried dry and pounded with spicy chili sauce makes this dish very special and appetizing. By following the steps above, you can make delicious dendeng batokok and ready to be enjoyed with family or friends.
Hopefully this recipe is useful and you can enjoy delicious Dendeng Batokok at home! Feel free to experiment with spices and chili sauce according to your personal taste.
If you have further questions or other recipes you want to try, I'm here to help!
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