Dendeng or 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.
In general, there are at least four kinds of beef jerky that I had identified, namely: Balado beef jerky, beef jerky batokok, lambok beef jerky, and jerky baracik.
But, in any kind of beef jerky also appear different variants. Every restaurant in West Sumatra have characteristics dendengnya respectively. Standardization is indeed one thorny issue in Indonesian culinary.
In general, only beef jerky Balado who wore a red chilli. The three other types of beef jerky chili wear Lado Mudo or younger who are still green. Young green chili is not chili sepedas already red. The aroma was different.
The so-called beef jerky beef jerky is thin Balado usually fried crisp, then doused with red sauce. Although the "sightings" it may be the same, but each restaurant in West Sumatra did not make jerky baladonya with "grip" the same.
Dendeng Material:
1 pound thinly sliced beef rather wide
3 pieces of lemon in the water grab
1 teaspoon salt, or according to taste
2-3 cloves garlic finely
1 piece of ginger in puree
Directions:
Meat marinated with all the ingredients for a ¼ to ½ hour. Sun to dry and then fried
Balado Seasoning Ingredients:
100 grams of crushed red pepper
100 grams roughly chopped red onion
½ teaspoon salt
5 tablespoons coconut milk
Directions:
Saute onion until yellow, add pepper when it is cooked, add coconut milk.
Balado seasoning can be mixed directly with dendengnya or poured on top of beef jerky.
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