 Dendeng batokok | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia[1] |
| Region or state | West Sumatra |
| Created by | Minangkabau |
| Serving temperature | Hot or room temperature |
| Main ingredients | Meat,spices |
Dendeng is thinly sliceddried meat inMinangkabau cuisine.[1] It is preserved through a mixture of sugar andspices and dried via a frying process.[2] It is similar tojerky.Dendeng is traditionally produced by using some spices and sugar at various levels. Therefore, its flavour is sweet and spicy. It is also stable for several weeks at room temperature.[1]
The creation ofdendeng is commonly credited to theMinangkabau people, in which their earliestdendeng was made from dried beef, so that it would be preserved for days and could be taken along with them when they traveled. ThePadang cuisine version—probably the most populardendeng dish inIndonesia—is calleddendengbalado ordendeng batokok. It is a specialty fromPadang, West Sumatra and is made from thinly cutbeef which is dried and fried before addingchillies and other ingredients.[3]
The most common version ofdendeng found in Indonesia isdendeng sapi (beefdendeng), and it usually has a sweetness from the inclusion of caramelized coconut sugar. However, versions made from other exotic meats are also available, especially in Eastern Indonesia.Dendeng rusa (deerdendeng) can be found in theNusa Tenggara islands andPapua.[4]Indonesian Chinese favor the similar dried pork dish known asbakkwa.
Cocos Malays have been observed preserving many types of fish likejacks andbarracudas this way,[5] a similar method is found among the Filipinos calleddaing.
