Dendeng Rote
80% asli · Indonesian (Timorese influence)
A regional variation of Dendeng from Rote Island, East Nusa Tenggara. It typically involves thinly sliced beef marinated in a mixture of spices and palm sugar, then dried or fried until crispy, often with a slightly sweeter profile.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Beef (flank or brisket)500g
- Palm sugar50g
- Tamarind paste2 tbsp
- Garlic4 cloves
- Shallots4
- Coriander seeds1 tsp
- Saltto taste
- Black pepperto taste
- Water100ml
- Cooking oilfor frying
Langkah
- 1
Slice beef thinly against the grain.
- 2
Grind or blend coriander seeds, garlic, and shallots into a paste.
- 3
In a bowl, combine the spice paste, palm sugar, tamarind paste, salt, pepper, and water. Mix well to dissolve the sugar.
- 4
Add the beef slices to the marinade and ensure they are well coated. Marinate for at least 1 hour, or preferably overnight in the refrigerator.
- 5
Heat cooking oil in a wok or deep pan over medium-high heat. Fry the marinated beef slices in batches until they are dark brown, crispy, and slightly chewy.
- 6
Drain the fried beef on paper towels. Serve warm.
