Dendeng

Dendeng is thinly sliced meat, preserved with sugar and spices and dried by frying, a traditional preparation of Minangkabau cuisine in West Sumatra, Indonesia. Its flavour is sweet and spicy, and it keeps for several weeks at room temperature.

History

The creation of dendeng is commonly credited to the Minangkabau people, who made their first versions from dried beef so that it would last for days and could be carried on journeys.

The Padang version, probably the best-known dendeng in Indonesia, is called dendeng balado or dendeng batokok. It is made from beef cut into thin strips, dried and fried, then combined with chilli and other ingredients.

Culture

The most common version across Indonesia is dendeng sapi, made with beef and usually sweetened with caramelized coconut sugar. In eastern Indonesia, versions made from other exotic meats are found, and in the Nusa Tenggara islands and Papua, dendeng rusa is made with deer. Indonesian Chinese favour bakkwa, a similar dried pork dish.