Thin slices of Indonesian beef jerky piled with green sambal is absolutely one of the easy yet delicious beef recipe you should try
The mention of dendeng just makes me drool shamelessly. There are so many different kind of dendeng in Indonesia and this dendeng batokok is one of my favorites. Why? because it is served with my favorite sambal ijo (green sambal). We usually call any meat that is thinly sliced and dried as dendeng or jerky in English.
In my grandma generation, they would dry the meat under the sun. I just pan fry the meat with a little bit of oil. Which I kinda like better because it’s not as tough I think. But this is totally personal preference.
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- 1 lb beef tenderloin
- Place all the ingredients for spice paste in a food processor and process into a paste. Add a bit of water to get it going if needed
- Rub the beef with the marinade and let it marinade for 30 minutes. Place the beef in a medium size pot. Add in water just until it barely covers the beef and let it cook for about 45 mins to 1 hour or until the beef is tender but not falling apart
- Remove the beef from the pot and let it cool down a little bit. Thinly sliced across the grain. Use a heavy object (I use a pestle) to pound the meat to about 1/4-inch thick
- Preheat a small to medium non-stick pan with about 1 Tbsp of oil. Pan fry the beef slices until they are lightly brown and dry. Serve with sambal