Dendeng Batokok

Ingredients

• 1 kg beef tenderloin (tenderloin cut)
• 2 inci ginger (blended)
• 5 garlic (garlic cloves, blended)
• 1 tbsp coriander seeds (blended)
• 2 lemongrass (stalks, bruised)
• coconut water (enough to submerge beef for boiling)
• salt (to taste)
• seasoning (seasoning/MSG to taste)
• 4 large red onions (coarsely chopped)
• 8 red bird's eye chilies (coarsely chopped)
• 3 large red chilies (coarsely chopped)
• tamarind paste (to taste)
• 1 ladle beef boiling liquid (reserved from boiling the beef)
• cooking oil (for frying)

Steps

1. 1

   Prepare the aromatics by blending 2 inches of ginger, 5 cloves of garlic, and 1 tablespoon of coriander seeds into a paste.

2. 2

   In a pot, combine 1 kg of beef tenderloin, the blended aromatic paste, and 2 stalks of lemongrass.

3. 3

   Pour in enough coconut water to cover the beef. Add salt and seasoning to taste.

4. 4

   Boil the beef for 15 to 20 minutes until it is tender. Optional: Add bay leaves or kaffir lime leaves if available for extra fragrance.

5. 5

   While the beef is boiling, prepare the sambal by coarsely chopping 4 red onions, 8 bird's eye chilies, and 3 large red chilies in a food processor or chopper.

6. 6

   Once the beef is tender, remove it from the pot and reserve at least one ladle of the boiling liquid. Slice the beef into thin pieces.

7. 7

   Using a mortar and pestle (lesung batu), pound (batokok) each slice of beef until flattened and tenderized.

8. 8

   Heat cooking oil in a pan and fry the pounded beef slices until they reach your desired level of crispiness. Remove and set aside.

9. 9

   Using the same oil used for the beef, sauté the coarsely chopped sambal ingredients until fragrant and slightly dry.

10. 10

    Add one ladle of the reserved beef boiling liquid and a small amount of tamarind paste to the sambal. Season with salt and seasoning to taste.

11. 11

    Return the fried beef to the pan and toss thoroughly until every slice is well-coated with the sambal.

12. 12

    Serve hot with steamed white rice.

Notes

The term 'Batokok' means to hit or pound, which refers to the technique of flattening the beef after boiling to ensure it is tender and absorbs the sambal. Using coconut water for boiling adds a natural sweetness and depth to the meat.

Nutrition per serving

• Main Course
• Indonesian
• Malaysian
• Beef
• Spicy
• Fried
• Ramadan
• Minang