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Dendeng Batokok

Serve: 5 Person

Deep fried meat with green chilies topping

  • 500 gram beef tenderloin
  • 2½ glasses water
  • 1 tablespoon tamarind juice
  • Cooking oil
  • 3 kaffir lime leaves
  • 1½ teaspoon salt
  • 1 tablespoon lime juice

Spice Paste:

  • 1 teaspoon white pepper
  • 1 tablespoon coriander seed
  • 1 thumb-size galangal
  • 8 shallots
  • 3 cloves garlic

Sambal, Coarsely Ground

  • 15 green chilies
  • 10 shallots

Dendeng with green chili topping, which is just as delicious as the red chili topping


  1. Cook beef on medium heat. Add in spice paste, then tamarind juice and continue to cook until meat is tender and spices are infused.
  2. Remove meat, slice thinly following the grain, pound until thin.
  3. Deep fry meat until crispy dry and golden brown, remove from heat and strain oil.
  4. Sambal: Sauté sambal. Add lime juice and kaffir lime leaf, continue to sauté until fragrant.
  5. Add in dendeng, salt, lime juice and the remaining water. Mix well, Remove and serve.
Dapur Rasamasa

This recipes has been tested in Dapur Rasamasa


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