Herkunftsort: Provinz West Sumatra
Quelle: Indonesische Rezept-Buch
In Indonesian Cuisine, Dendeng means thinly sliced dried meat. It is preserved through mixture spices or sugar
and drying through frying process. Dendeng in West Sumatra culinary repertoire is very different from it's Java
counterpart, for example "Gepuk Sunda" from West Java or "Dendeng Ragi" from Midle of Java Region. In Java, dendeng is soft and generally tastes sweet.
While in Sumatra is often spicy marinated, has hard & thinly texture which comes from heating process.
Dendeng is originally invented by Minangkabau people. In it's homeland, West Sumatra, the drying process is obtained by drying it directly under the sun !!. They made it so dry which allowed Dendeng to be preserved & eaten for days so they can take it anytime for a long days travel.
Dendeng Batokok or Dendeng yang Ditokok, literally means "Dendeng which being pounded". In it's hometown, Dendeng Batotok were made by pounding it with batu lado ( special Minangkabau pestle, made from natural stone to grind the chillies). Since I do not have it here, I was forced to pound it with a normal meat tenderizer/mallet. However the result is satisfying ;-)