Daging Dendeng is a traditional Indonesian dish that features thinly sliced, dried, and fried beef with a rich and spicy sambal sauce. This dish is known for its intense flavors and delightful textures, making it a popular choice for special occasions and family gatherings. In this comprehensive recipe, we will walk you through the steps to create an authentic, restaurant-style Daging Dendeng at home.
Ingredients:
For the Beef:
- 1.5 kg beef (preferably tenderloin or sirloin), thinly sliced
- 3 tbsp tamarind paste
- 3 tbsp soy sauce
- 2 tbsp palm sugar or brown sugar
- 1 tsp salt
- 1 tsp white pepper
- 1/2 cup vegetable oil (for frying)
For the Spice Paste:
- 10 shallots, peeled
- 5 cloves garlic, peeled
- 5 dried red chilies, soaked in warm water until soft
- 2 inches fresh ginger, peeled and sliced
- 2 inches fresh galangal, peeled and sliced
- 1 stalk lemongrass, white part only, sliced
For the Sambal Sauce:
- 5 red chilies, chopped
- 3 bird’s eye chilies (optional, for extra heat), chopped
- 2 tomatoes, chopped
- 1 tbsp tamarind paste
- 2 tbsp palm sugar or brown sugar
- 1 tbsp soy sauce
- 1/4 cup water
- 1/2 tsp salt
- 2 tbsp vegetable oil
For Garnish:
- Fried shallots
- Fresh coriander leaves
- Lime wedges
Instructions:
1. Preparing the Beef
- Marinate the Beef:
- In a large bowl, combine tamarind paste, soy sauce, palm sugar, salt, and white pepper. Mix well.
- Add the thinly sliced beef to the marinade and coat evenly. Cover and let marinate in the refrigerator for at least 1 hour, or overnight for the best results.
- Drying the Beef:
- Preheat your oven to its lowest setting (around 70°C or 160°F).
- Place the marinated beef slices on a wire rack set over a baking sheet.
- Dry the beef in the oven for about 1-2 hours, or until the beef is dry to the touch but not completely dehydrated. This process can also be done using a dehydrator if you have one.
2. Preparing the Spice Paste
- Blend the Ingredients:
- In a food processor, blend the shallots, garlic, soaked dried red chilies, ginger, galangal, and lemongrass until smooth. Add a little water if needed to achieve a paste consistency.
- Cooking the Spice Paste:
- In a large pan, heat 2 tablespoons of vegetable oil over medium heat.
- Add the spice paste and cook, stirring constantly, for about 10-15 minutes until fragrant and the oil starts to separate from the paste. Set aside.
3. Frying the Beef
- Heat the Oil:
- In a large skillet or deep fryer, heat 1/2 cup of vegetable oil over medium-high heat.
- Fry the Beef:
- Fry the dried beef slices in batches, ensuring they are crispy and slightly browned. This should take about 2-3 minutes per side.
- Drain the fried beef on paper towels to remove excess oil.
4. Preparing the Sambal Sauce
- Blend the Sambal Ingredients:
- In a food processor, blend the red chilies, bird’s eye chilies (if using), and tomatoes until smooth.
- Cook the Sambal:
- In a pan, heat 2 tablespoons of vegetable oil over medium heat.
- Add the blended chili mixture and cook for about 5-7 minutes until fragrant.
- Add the tamarind paste, palm sugar, soy sauce, water, and salt. Stir well and cook for another 10 minutes until the sauce thickens.
5. Combining the Beef and Sambal
- Mix the Beef and Sambal:
- Add the fried beef slices to the pan with the sambal sauce.
- Stir well to coat the beef evenly with the sauce.
- Cook for another 5-10 minutes over low heat to allow the flavors to meld together.
6. Serving
- Plate the Daging Dendeng:
- Transfer the Daging Dendeng to a serving platter.
- Garnish with fried shallots and fresh coriander leaves.
- Serve with lime wedges on the side.
- Accompaniments:
- This dish pairs wonderfully with steamed rice or nasi lemak (coconut rice).
- It can also be enjoyed with a side of fresh vegetables or a cucumber salad to balance the rich and spicy flavors.
Tips for a Perfect Daging Dendeng
- Choosing the Right Beef:
- Use tender cuts of beef such as tenderloin or sirloin for best results. The beef should be thinly sliced to ensure it dries and fries evenly.
- Marinating:
- Allow sufficient time for marinating to let the flavors penetrate the meat deeply. Overnight marinating yields the best results.
- Drying the Beef:
- Proper drying is crucial for achieving the right texture. The beef should be dry to the touch but still pliable, not completely dehydrated.
- Spice Paste Consistency:
- Ensure the spice paste is smooth to help it integrate well into the beef and sambal.
- Balancing Flavors:
- Adjust the sweetness and heat of the sambal sauce to your preference. Add more chilies for extra heat or more palm sugar for sweetness.
- Crispy Beef:
- Fry the beef in hot oil until crispy. Drain on paper towels to remove excess oil and keep the beef crispy.
Nutritional Information (per serving):
- Calories: 450
- Protein: 30g
- Carbohydrates: 15g
- Fat: 30g
- Fiber: 2g
Variations and Enhancements
- Spice Level:
- Adjust the number of chilies to increase or decrease the spiciness according to your taste.
- Vegetable Addition:
- Add vegetables like bell peppers or carrots during the final cooking stage for added texture and flavor.
- Coconut Milk:
- For a richer, creamier sambal, add a cup of coconut milk during the final cooking stage.
- Herbs and Spices:
- Experiment with adding other spices like cumin, coriander, or fennel seeds for a different flavor profile.
- Garnish:
- Garnish with additional fresh herbs like Thai basil or mint for a fresh twist.
Step-by-Step Photos (Optional)
Including step-by-step photos can greatly enhance your cooking experience. Here’s a brief description of what each photo might depict:
- Ingredients Laid Out:
- A photo showing all the ingredients arranged neatly on a kitchen counter.
- Marinating the Beef:
- Beef slices being added to a bowl with marinade ingredients.
- Blending the Spice Paste:
- Ingredients being placed into a blender to make the spice paste.
- Drying the Beef:
- Beef slices laid out on a wire rack ready to be dried in the oven.
- Frying the Beef:
- Beef slices frying in hot oil.
- Cooking the Sambal:
- Sambal ingredients being cooked in a pan.
- Combining the Beef and Sambal:
- Fried beef slices being added to the pan with sambal sauce.
- Final Dish:
- The completed Daging Dendeng on a serving platter garnished with fried shallots and coriander leaves.
Conclusion
Daging Dendeng is a dish that embodies the rich culinary traditions of Indonesia. Its complex flavors and delightful textures make it a standout dish for any occasion. By following this comprehensive recipe, you can create an authentic, restaurant-style Daging Dendeng that will surely impress your family and guests. Enjoy the cooking process and savor the deep, satisfying flavors of this Indonesian classic. Happy cooking