📝 About This Recipe
Hailing from the highlands of Bukittinggi, West Sumatra, Dendeng Batokok is a masterpiece of Minangkabau cuisine that balances tender-crisp textures with a vibrant, zesty heat. The name 'Batokok' refers to the traditional technique of 'hammering' the beef, which softens the fibers and allows a punchy green chili sambal to seep into every crevice. Unlike its dry, jerky-like cousins, this version is succulent, aromatic, and carries a signature smokiness that defines authentic Indonesian comfort food.
🥗 Ingredients
The Beef & Aromatics
- 1 kg Beef Top Round or Flank (sliced into 1cm thick pieces against the grain)
- 6 cloves Garlic (bruised)
- 3 cm Ginger (sliced and bruised)
- 3 cm Galangal (bruised)
- 1 tablespoon Coriander Seeds (toasted and ground)
- 2 teaspoons Salt
- 1 liter Water (or enough to submerge the meat)
- 500 ml Coconut Water (optional, for extra sweetness and tenderness)
Sambal Mudo (Green Chili Sauce)
- 150 grams Large Green Chilies (stems removed)
- 5-10 pieces Green Bird's Eye Chilies (adjust to desired heat level)
- 10 pieces Shallots (peeled)
- 3 cloves Garlic (peeled)
- 2 medium Green Tomatoes (roughly chopped)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 1-2 tablespoons Lime Juice (freshly squeezed)
- 100 ml Coconut Oil (for frying the sambal)
👨🍳 Instructions
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1
In a large pot, combine the sliced beef, garlic, ginger, galangal, ground coriander, salt, water, and coconut water. Bring to a boil over medium-high heat.
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2
Reduce heat to low and simmer the beef for 45-60 minutes until the meat is tender but not falling apart. Skim off any foam that rises to the surface.
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3
While the beef is simmering, prepare the sambal ingredients. Briefly steam or blanch the green chilies, shallots, garlic, and green tomatoes for 5 minutes until just softened. This preserves the bright green color.
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4
Using a mortar and pestle (cobek), coarsely grind the blanched sambal ingredients. You want a chunky texture, not a smooth paste.
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5
Once the beef is tender, remove it from the pot and drain. Reserve 1/2 cup of the flavorful beef broth for later.
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6
The 'Batokok' Step: While the meat is still warm, place a piece of beef on a flat surface and gently pound it with a meat mallet or the flat side of a stone pestle until it spreads and flattens significantly without breaking into pieces.
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7
Heat a thin layer of oil in a skillet. Pan-fry the flattened beef pieces for 1-2 minutes per side until the edges are slightly crispy and browned. Do not overcook, or they will become tough.
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8
In a separate wok or large pan, heat the 100ml of coconut oil over medium heat. Add the coarsely ground sambal and kaffir lime leaves.
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9
Sauté the sambal for 3-5 minutes until fragrant and the oil starts to separate. Pour in the reserved beef broth to keep the sambal moist.
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10
Season the sambal with salt and a pinch of sugar to taste. Stir in the lime juice and turn off the heat immediately to keep the green color vibrant.
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11
Add the fried beef into the wok with the sambal. Toss gently to ensure every piece of meat is thoroughly coated in the green chili oil.
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12
Transfer to a serving platter, ensuring all the remaining sambal and oil are poured over the top. Serve immediately while hot.
💡 Chef's Tips
For the best flavor, use coconut water in the boiling process; it tenderizes the meat and adds a subtle sweetness. Don't over-process the sambal; the charm of Dendeng Batokok lies in the chunky, rustic texture of the hand-ground chilies. If you want a smokier flavor, you can grill the flattened beef over charcoal instead of pan-frying it. Always use fresh green tomatoes; they provide a necessary acidity and prevents the sambal from tasting too 'grassy'. To keep the sambal bright green, add the lime juice only at the very end after the heat is turned off.
🍽️ Serving Suggestions
Serve with a steaming bowl of jasmine rice or traditional Indonesian red rice. Pair with 'Gulai Daun Singkong' (cassava leaves in coconut milk) for a complete Padang-style feast. Add a side of 'Kerupuk Kulit' (beef skin crackers) for an extra crunch. A cold glass of iced jasmine tea or 'Es Jeruk' (Indonesian orange ice) perfectly balances the heat of the chilies. Include some fresh cucumber slices and cabbage on the side as a cooling palate cleanser.