Ingredients

  • To Be Blended:

    10 shallots

  • 10 cloves of garlic

  • 3 sticks of lemongrass

  • 1 ½ inches of ginger

  • 150g of chili paste

  • 1kg of beef tenderloin

  • 2 tbsp of tamarind paste (asam jawa)

  • 1.5 liters of water

  • 600ml of vegetable oil for frying

  • 60ml of sweet soy sauce

  • 2 tbsp of oyster sauce

  • 1 tbsp of salt

  • ½ tsp of crack black pepper

  • 1 tbsp of sugar

  • Garnish:

  • spring onions

  • red chilies

Ili's Daging Dendeng
Recipe Courtesy of
Ili Sulaiman

Ili's Daging Dendeng

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Like a tangle of thinly sliced beef jerky, Daging Dendeng is a beef dish that’s layered with an irresistible knot of sweet, savoury, and spicy. There’s creamy, sticky sweetness of tamarind, and the mushroomy depth of oyster and soy sauce – all stirred up, making the marinade of the beef. Then, the beef is crisped up in hot oil, before adding to it a good pinch of spice and heat from chilli paste, garlic, ginger and cracked black pepper.
  • Medium
  • 10 min
  • 60 min
  • 10 min
  • 11 steps
  • 16 Ingredients
  • Medium
  • 11 steps
  • 16 Ingredients
  • 10 min
  • 60 min
  • 10 min

Directions

  1. Prep The Beef

    • Cut the beef into 2 x 2 inch chunks and add to a pot with water and tamarind paste (asam jawa) and boil until soft. It takes about 20-30 minutes

    • Drain the beef and keep about 1 cup (235 – 250 ml) of the beef juice. 

    • In a pastel and mortar bash the chunks of meat until it becomes flat.

    • In a bowl, add in the beef and marinate with half the sweet soy sauce and oyster sauce for about 10 minutes (the longer the better)

      Substitutes: You can substitute the beef with chicken pieces for a non-red meat option. Just deep fry the chicken with a marinate of turmeric powder and salt until golden brown.



  2. Fry The Beef

    • In a wok, add in all the oil and fry the beef until crispy about 5 minutes. If there is any excess marinade, do not discard leave for later. 

    • Once the beef is crispy, strain and set aside.

    • Stir the meat around regularly when frying to avoid it burning on the bottom of pan/wok.

    Fry The Beef


  3. Fry The Blending Items

    • n a new pan/wok, add in about 6 tbsp of the oil that we fried the beef in and add in the blended items and fry for 3 - 4 minutes before adding the chili paste.

    • Next season with salt, crack black pepper, sugar, sweet soy sauce and the crispy beef.

    • Add the reserved beef stock and continue to cook for another 10 - 15 minutes on a low to medium heat until the daging deng deng sauce becomes thick.

    • Once done, remove from the heat and serve.

    Fry The Blending Items


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    Ingredients
    • To Be Blended:

      10 shallots

    • 10 cloves of garlic

    • 3 sticks of lemongrass

    • 1 ½ inches of ginger

    • 150g of chili paste

    • 1kg of beef tenderloin

    • 2 tbsp of tamarind paste (asam jawa)

    • 1.5 liters of water

    • 600ml of vegetable oil for frying

    • 60ml of sweet soy sauce

    • 2 tbsp of oyster sauce

    • 1 tbsp of salt

    • ½ tsp of crack black pepper

    • 1 tbsp of sugar

    • Garnish:

    • spring onions

    • red chilies

    Nutrition
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