Dendeng Batokok
45 minutes
IndonesianMalaysianSpicyMeat DishesBreakfast Food
Ingredients11 items
- 1 kg beef tenderloin (daging batang pinang)
- 2 inches of galangal (halia)
- 5 cloves of garlic (ulas bawang putih)
- 1 teaspoon of coriander seeds (ketumbar)
- 2 pieces of pandan leaves (serai)
- Coconut milk
- Salt & seasoning
- 4 large red onions (bawang merah besar)
- 7-8 bird's eye chili peppers (cili padi)
- 3 large dried red chilies (cili besar merah)
- Tamarind juice (pes asam jawa)
Instructions
1
Cut the beef tenderloin into small pieces and pound it to make it soft.
2
Fry the pounded beef in hot oil until crispy. Set aside.
3
In a pot, combine coconut milk with salt and seasoning. Add the pounding ingredients (galangal, garlic, coriander seeds, pandan leaves) and let it simmer for 15-20 minutes until the meat is tender.
4
Chop 4 large red onions, 7-8 bird's eye chili peppers, and 3 dried large red chilies into a coarse paste using a blender or food processor.
5
Fry the chopped onion mixture in a pan until crispy. Add tamarind juice, salt, and seasoning to taste. Let it simmer for a few minutes.
6
Add the tender beef to the sambal belado (chili paste) and mix well until the meat is fully coated with the sauce.
7
Serve hot with steamed white rice.