Resep DENDENG BATOKOK BALADO Dua Varian: Basah & Kering! [Menu IdulAdha]

Name: Dendeng Batokok Recipe
Yield: 2-3 servings
Ingredients: 1 kg beef, silverside; 15 clove garlic, pounded, minced; 6 pc candlenut; 1 pc lemongrass, sliced; 2 slice galangal; 2 pc bay leaf; 800 ml coconut water; ½ tbsp salt; 1 tsp flavor enhancer; 8 pc large red chili, sliced; 20 pc curly chili, sliced in two; 8 pc bird’s eye chili, sliced, optional; 15-18 pc shallot, pounded; ½ tsp salt; ½ tsp flavor enhancer; Lime / asam kandis, optional

Devina Hermawan June 25, 2021 Watch on YouTube ↗

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Dendeng Batokok Recipe

Makes 2-3 servings

Bahan

Sambal balado:

Cara Membuat

Potong tipis daging, lalu cincang halus kemiri dan bawang putih
Panaskan minyak, tumis bawang putih dan kemiri, aduk rata, tambahkan serai, lengkuas, dan daun salam, tumis hingga wangi
Masukkan daging, air kelapa, garam, penyedap, dan merica, masak selama satu jam hingga daging empuk
Untuk sambal, panaskan minyak, tumis cabai merah, cabai keriting, cabai rawit, dan bawang merah, aduk rata, lalu tambahkan sedikit air ungkepan daging, garam dan penyedap masak hingga minyak keluar
Angkat daging, pipihkan dan geprek hingga tipis
Untuk daging basah, panaskan wajan, tuang sedikit air rebusan dendeng, masukkan daging hingga air menyusut, lalu panggang hingga kecokelatan
Untuk daging goreng, panaskan minyak, lalu goreng hingga kecokelatan dan kering
Pindahkan ke dalam piring, masukkan sambal di atas daging, lalu tambahkan perasan jeruk nipis
Dendeng batokok siap disajikan

Ingredients

Sambal Balado:

Steps

Slice the meat thinly. Then, chop the candlenuts and garlic finely.
Heat some oil and sauté the garlic and candlenuts. Stir, then add the lemongrass, galangal, and bay leaves. Sauté until fragrant.
Add the meat, coconut water, salt, flavor enhancer, and pepper in. Cook for 1 hour until the meat is tender.
For the Sambal, heat some oil and sauté the red chili, curly chili, bird’s eye chili, and shallots. Stir, then add a bit of the meat braising liquid, salt, and flavor enhancer. Cook until the oil seeps out.
Remove the meat, then flatten and pound until thin.
For the grilled version, heat the pan and add a bit of the braising liquid. Add the meat in and cook until the liquid is reduced, then grill until browned.
For the fried version, heat some oil and fry until browned and crisp.
Transfer to a plate and top with the Sambal. Add lime juice.
Dendeng Batokok is ready to serve.