Since #mco started, the food I missed the most is nasi padang! So what better a time to cook Indonesian food than the first day of Ramadhan?
Dendeng batokok is essentially thinly sliced beef served with sambal ijo (green chilli sambal). The first time Max ate this at Restoran Nasi Kapau – he was completely mind-blown. The beef was so juicy and flavourful despite being deep-fried and the sambal ijo has the nice sour-savoury balance thanks to the green chilli and shallots.
This is Max’s favourite padang dish! Initially I thought of using the pre-made sambal ijo packet – but it was a bit too spicy for Ming. So, I decided to make my own – which was super easy and tasted way better than the packet sambal.
The homemade sambal ijo is really similar to the one at Restoran Nasi Kapau – non-spicy with a nice sour-savoury balance from the green chilli and shallots..The sliced beef is also tasty by itself – having being marinated in the paste. This was the first time Ming trying dendeng batokok – and she liked it!
If you haven’t tried, I highly recommend Restoran Nasi Kapau at Chow Kit when MCO is over.
If not, wel also recommend Masakan Padang Asli in Kg. Baru, Restoran Nasi Padang Kampung Baru (review here), and Puti Bungsu Batam.
For videos and step-by-step instructions, check out our Instagram post on dendeng batakok here.
Dendeng Batokok with Sambal Ijo [Recipe]Course: Lunch, DinnerCuisine: IndonesianDifficulty: Easy
A recipe to make dendeng batokok (sliced beef) with sambal ijo.
350 grams beef tenderloin/topside
1 tbsp coriander seeds
6 shallots, minced
2-inch ginger, chopped
4 garlic cloves, peeled
pinch of salt
- Sambal ijo
2 green chilli, chopped
1-2 bird-eye chilli (cili padi)
6 shallots, chopped
2-3 tsp salt, or to taste
- Place all the “marinade” ingredients into a food processor and blend into a paste. Add a bit of water if necessary.
- Marinade the beef with the paste and let it sit for at least 30 minutes.
- Place beef with marinade into a pot and water until it covers the meat. Cover and cook for about 40 minutes, or until beef is tender.
- Remove beef from pot and let it cool down. Slice beef across the grain and flatten the pieces with a pestle to about 3cm thick. (Retain some of the residual beef juice from the pot to add to the sambal ijo).
- Heat a pan with oil an fry the beef slices until they are brown and slightly crispy. Set aside.
- Making the sambal ijo
- Use a pestle and mortar to roughly mash the cut chillis and shallots.
- Heat up a pan with oil, and add the cut chillis and shallots when it is hot. Add a bit of the residual beef juice from cooking dendeng. Season with salt to taste. Remove when shallots are cooked and fragrant.
- Serve the dendeng with the sambal ijo. Enjoy!