Dendeng balado with griddled watermelon and spice powder. (JG Photo/Petty Elliot)
The cuisine of West Sumatra, including Padang, is known as Minang cuisine. It is well known around Indonesia and can be found in virtually every corner of the country, in the same way that Italian or Chinese restaurants can be found all over the world.
Rendang, gulai itiak lado mudo (duck with green sambal), terong balado (eggplants in a red chili sauce) and dendeng (jerked beef) are some of the more well known dishes from Minang cuisine.
Local food author Bondan Winarno has identified four different types of dendeng. Dendeng batotok is made from thick slices of beef, stewed in spices and herbs, and barbecued and served with green sambal, shallots and vinegar.
Dendeng Lambok is similar, but is not barbecued. Dendeng baracik is made of thick slices of brisket that are seasoned with spices and sun-dried for a short time. The drying process continues by putting the slightly dried meat in a smoky and hot kitchen. The meat is then deep-fried before being served with sliced green chili, tomato and shallots.
Lastly there is dendeng balado, which most of us are familiar with. It is made of thin slices of beef that are sun-dried until completely dry and deep-fried to give a crunchy texture. It is normally served with balado sambal, which is a mixture of cooked large bananas, red chili peppers and shallots and seasoned with salt.
For this week’s recipe, I have a simple salad dish with homemade dendeng balado and spice powder. It’s a new and interesting take on a traditional Indonesian favorite. Enjoy.
Dendeng balado with griddled watermelon and spice powder
A dish combining beautiful colors and a delicious taste. Serves 4.
Ingredients:
• For the dried beef/beef jerky: 100 grams thinly sliced sirloin steak for shabu-shabu; 1 teaspoon freshly ground coriander seeds; 1 teaspoon lime juice; salt for seasoning.
• For the spice powder: 50gr white bread, without the crust, toasted until crunchy but not browned; 50gr almond flakes, roasted at low heat for 10 minutes but not seared, 1 teaspoon sugar; salt for seasoning.
• For the spices: 1 teaspoon turmeric powder, 1/2 teaspoon each of chili powder and paprika; zest of two limes.
• For the watermelon: 100gr water melon, cut into rectangles; salt and black pepper for seasoning.
• For the garnish: 1 tablespoon vegetable oil; small salad leaves.
Directions:
1. First, prepare the dried beef. Leave it in the refrigerator overnight. The next day, preheat the oven to 150 degrees Celsius. Season the beef with coriander, salt and lime juice.
2. Place the beef slices on a roasting pan with a wire rack and roast for about 10 minutes, flipping them over about halfway through. Turn off the oven and leave the beef inside on the tray until the oven has returned to room temperature.
3. Next, prepare the basic spice powder mix. Put the white toast and almond in a food processor and blend to a fine powder. Add the sugar and salt. Divide the mixture into three portions and add the different spices to each portion for a different color: turmeric for yellow, paprika and chili powder for red, and lime zest for green.
4. Next, season the watermelon with salt and black pepper and drizzle with oil.
5. Heat a griddle pan until very hot and cook on each side for 2-3 minutes.
6. Deep-fry the beef in plenty of oil for 30 seconds and place the slices on a plate with a kitchen towel to absorb the excess oil.
7. To serve, using a small spoon to heap the spice powder onto a plate. Place the cooked water melon and add the dendeng in between the watermelon blocks. Add some small salad leaves and sambal balado on the side. Serve immediately.
The post Dendeng, a Minang Classic appeared first on The Jakarta Globe.