Daging Dendeng Negeri Perak

Daging Dendeng is well-known in the Northern Part of Malaysia, particularly Perak as well as in masakan Minang & Padang in Indonesia. However the recipe's are different within each country and state.

Not many are willing to cook Daging Dendeng, sbb 'leceh' katanya. Three steps in cooking it. Not to mention the preparation part la. But once cooked, it is worth the wait and the struggle of cooking this dish.

This recipe is from my Arwah Nenek's recipe. She is from our Perak side of the family. One thing about recipe orang tua is they never have an accurate measurement of their ingredients. Everything is 'agak-agak' or 'ikut sesedap rasa'. Hence I will give you the same recipe. Bahahaha... Okla.. I try my best to give an almost accurate measurement. BUT please jangan ikut bulat2 the measurement. Fix it to your taste and liking. Then that's how you'll be able to add your personal touch. As long as you stick to the basics.

This recipe makes for 4-5 servings.

Ingredients:

1       kg       One whole daging batang pinang (Tenderloin beef)
3       cups    Cili giling/boh (Chilli Paste) - buat sendiri from scratch guna cili kering lg sedap.
4-5    ulas     Bawang putih (cloves of garlic) - hiris halus/thinly sliced
1       biji      Bawang besar - hiris halus/thinly sliced
1 1/2 inci     Halia - hiris halus/thinly sliced
1/2    cup     Air asam jawa (tamarind juice)
1       Tbsp   Biji Ketumbar (Coriander Seeds)
1       Tbsp  Fine White Sugar (up to you nak masukkan ke tak)
                   Salt to taste


Step A

Rebus daging dengan air yang mencukupi sampai daging empuk. Agak2 dalam 30-45 minits. Tutup api dan biarkan daging sejuk sikit. Air daging jangan buang, ambil dalam 1-2 cawan air daging tu and simpan sebelah.

Step B

Potong nipis daging yang dah direbus tadi. After that, tumbuk daging yang dah dipotong dengan lesung batu atau food pounder dan kemudian goreng daging sampai separuh garing. Goreng kosong je dengan minyak. Takyah garam ke ape ke. Tapis minyak dan ketepikan.

Step C

Panaskan 3 sudu minyak masak, dan tumis bawang putih dan halia sampai naik bau. Naik bau tu apa? Sampai satu dapur le bau halia ngan bawang putih tu. But jgnla sampai hangus. Agak2 nampak kuning sket tu, masukkan cili boh dan tumis sampai naik minyak.

Kemudian tambahan air asam jawa dan satu cawan air rebusan daging.

Bila sambal tadi dah kering sket, masukkan balik daging yang digoreng dan biji ketumbar. Rasakan dengan gula dan garam dan last skali masukkan hirisan bawang besar. Goreng lagi daging dendeng sampai hampir garing. (Hampir garing ye.. jgn sampai hangus. hehe).

Angkat dan hidang dengan nasi panas2. Oh sedapnyaaaaa...

Tip #1 : Ada setengah orang suka manis.. so tambahkan lagi gula. Mcm saya n family, tak suka manis2.. so kami mmg guna sket je gula utk kurangkan rasa pedas tu.

Tip #2: Kalau nk simpan lama (max seminggu kalau dlm freezer atau 3-4 hari dlm normal fridge), then gorengkan sampai garing sambal tu.