Dendeng

Dendeng is a traditional Indonesian dish, typically made from thinly sliced, dried meat, often beef. The meat is marinated in a mixture of spices and then cooked until it becomes crispy. The dish is popular throughout Indonesia and has various regional variations.

History

The origin of Dendeng can be traced back to the Majapahit era in Indonesia. It was a popular dish among the soldiers due to its long shelf life and high protein content. The word 'Dendeng' in Javanese means 'thin and dry', which describes the characteristics of the dish.

Preparation

The preparation of Dendeng involves several steps. First, the meat is thinly sliced and then marinated in a mixture of spices, which typically includes garlic, shallots, coriander, turmeric, galangal, and candlenut. The marinated meat is then sun-dried or oven-dried until it becomes hard and dry. Finally, the dried meat is deep-fried or grilled until it becomes crispy.

Variations

There are several regional variations of Dendeng in Indonesia. For example, Dendeng Batokok is a specialty of West Sumatra, which is made from beef and marinated in a spicy chili sauce. Dendeng Balado is another popular variation from Padang, which is served with a spicy chili sauce. Dendeng Ragil is a variation from Central Java, which is made from young beef and served with a sweet and spicy sauce.

Cultural Significance

Dendeng is often served during special occasions and celebrations in Indonesia, such as Eid al-Fitr and wedding ceremonies. It is also a popular dish during the Ramadan fasting period, as it is high in protein and can be prepared in advance.

See Also

• Indonesian cuisine
• Rendang
• Satay
• Sambal

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