Dendeng is thinly sliced dried meat in Indonesian cuisine. It is preserved through mixture of sugar and spices and drying through frying process. It is similar to jerky.
The Minangkabau version — probably the most popular dendeng dish in Indonesia — is called Dendeng Balado or Dendeng Batokok is a speciality from Padang, West Sumatra, made from beef that thinly cut then dried and fried before added with chillies and other ingredients.
The most common dendeng in Indonesia is dendeng sapi (beef dendeng), and it is usually taste sweet through addition of coconut sugar caramelization. However exotic meat type is also available especially in Eastern Indonesia. Dendeng rusa (deer dendeng) can be found in Nusa Tenggara islands and Papua. Indonesian Chinese usually favour pork dendeng called bakkwa.
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