 Dendeng batokok | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia[1] |
| Region or state | West Sumatra |
| Serving temperature | Hot or room temperature |
| Main ingredients | Meat, spices |
Dendeng refers to thinly sliced dried meat in Indonesian cuisine.[1] It is preserved through a mixture of sugar and spices and dried via a frying process.[2] It is similar to jerky. Dendeng is traditionally produced by using some spices and sugar at various levels. Therefore, its flavour is sweet and spicy. It is also stable for several weeks at room temperature.[1]
The creation of dendeng is commonly credited to the Minangkabau people, in which their earliest dendeng was made from dried beef, so that it would be preserved for days and could be taken along with them when they traveled. The Padang cuisine version—probably the most popular dendeng dish in Indonesia—is called dendeng balado or dendeng batokok. It is a specialty from Padang, West Sumatra and is made from thinly cut beef which is dried and fried before adding chillies and other ingredients.[3]
- ^ a b c Suryati, T.; Astawan, M.; Lioe, H. N.; Wresdiyati, T.; Usmiati, S. (2014-03-01). "Nitrite residue and malonaldehyde reduction in dendeng — Indonesian dried meat — influenced by spices, curing methods and precooking preparation". Meat Science. 96 (3): 1403–1408. doi:10.1016/j.meatsci.2013.11.023. ISSN 0309-1740.
- ^ Suryati, T.; Astawan, M.; Lioe, H. N.; Wresdiyati, T. (2012). "Curing Ingredients, Characteristics, Total Phenolic, and Antioxidant Activity of Commercial Indonesian Dried Meat Product (Dendeng)". Media Peternakan Institut Pertanian Bogor. 35 (2): 111. doi:10.5398/medpet.2012.35.2.111. ISSN 2087-4634.
- ^ "Dendeng Balado, Traditional Beef Dish From Padang". Taste Atlas. Retrieved 2024-01-23.