{{short description|West Sumatran (Minangkabau) meat dish}} {{Infobox prepared food | name = Dendeng | image = Dendeng Batokok.jpg | image_size = 250px | caption = ''Dendeng batokok'' | alternate_name = | country = Indonesia<ref name="Meat Science"/> | region = West Sumatra | creator = Minangkabau | course = Main course | served = Hot or room temperature | main_ingredient = Meat, spices | variations = | calories = | other = }}
'''''Dendeng''''' is thinly sliced dried meat in Minangkabau cuisine.<ref name="Meat Science"/> It is preserved through a mixture of sugar and spices and dried via a frying process.<ref name="IPB">{{Cite journal |last1=Suryati |first1=T. |last2=Astawan |first2=M. |last3=Lioe |first3=H. N. |last4=Wresdiyati |first4=T. |date=2012 |title=Curing Ingredients, Characteristics, Total Phenolic, and Antioxidant Activity of Commercial Indonesian Dried Meat Product (Dendeng) |url=https://journal.ipb.ac.id/index.php/mediapeternakan/article/view/5578 |journal=Media Peternakan Institut Pertanian Bogor|language=en |volume=35 |issue=2 |pages=111 |doi=10.5398/medpet.2012.35.2.111 |issn=2087-4634|doi-access=free }}</ref> It is similar to jerky. ''Dendeng'' is traditionally produced by using some spices and sugar at various levels. Therefore, its flavour is sweet and spicy. It is also stable for several weeks at room temperature.<ref name="Meat Science">{{Cite journal |last1=Suryati |first1=T. |last2=Astawan |first2=M. |last3=Lioe |first3=H. N. |last4=Wresdiyati |first4=T. |last5=Usmiati |first5=S. |date=2014-03-01 |title=Nitrite residue and malonaldehyde reduction in dendeng — Indonesian dried meat — influenced by spices, curing methods and precooking preparation |url=https://www.sciencedirect.com/science/article/pii/S0309174013006414 |journal=Meat Science |volume=96 |issue=3 |pages=1403–1408 |doi=10.1016/j.meatsci.2013.11.023 |pmid=24361560 |issn=0309-1740|url-access=subscription }}</ref>
== History == The creation of ''dendeng'' is commonly credited to the Minangkabau people, in which their earliest ''dendeng'' was made from dried beef, so that it would be preserved for days and could be taken along with them when they traveled. The Padang cuisine version—probably the most popular ''dendeng'' dish in Indonesia—is called ''dendeng balado'' or ''dendeng batokok''. It is a specialty from Padang, West Sumatra and is made from thinly cut beef which is dried and fried before adding chillies and other ingredients.<ref>{{Cite web |title=Dendeng Balado, Traditional Beef Dish From Padang|url=https://www.tasteatlas.com/dendeng-balado |access-date=2024-01-23 |website=Taste Atlas}}</ref>
==Variations== The most common version of ''dendeng'' found in Indonesia is ''dendeng sapi'' (beef ''dendeng''), and it usually has a sweetness from the inclusion of caramelized coconut sugar. However, versions made from other exotic meats are also available, especially in Eastern Indonesia. ''Dendeng rusa'' (deer ''dendeng'') can be found in the Nusa Tenggara islands and Papua.<ref>{{Cite web |title=Nikmatnya Dendeng Rusa Khas Merauke |url=https://indonesiakaya.com/pustaka-indonesia/nikmatnya-dendeng-rusa-khas-merauke/ |access-date=2024-01-23 |website=Indonesia Kaya|language=id}}</ref> Indonesian Chinese favor the similar dried pork dish known as ''bakkwa''.
Cocos Malays have been observed preserving many types of fish like jacks and barracudas this way,<ref>{{cite journal |last1=Gibson-Hill |first1=C. A. |title=Boats and Fishing on the Cocos-Keeling Islands |journal=The Journal of the Royal Anthropological Institute of Great Britain and Ireland |date=1946 |volume=76 |issue=1 |pages=21 |doi=10.2307/2844306 |jstor=2844306 |url=https://www.jstor.org/stable/2844306 |issn=0307-3114|url-access=subscription }}</ref> a similar method is found among the Filipinos called ''daing''.
==See also== {{Portal|Food|Indonesia}} * Padang cuisine * Rendang * Daing
==References== {{reflist}} * [http://www.tasty-indonesian-food.com/dendeng-balado.html Dendeng Balado]
{{Beef}} {{Indonesian cuisine}}
Category:Padang cuisine Category:Indonesian beef dishes