Daging Dendeng

by Lisa K. on Thu, January 02, 2020

Originally an Indonesian classic, this dish has worked its magic onto our dining tables. Black, sticky and savoury. Deng! It is so good!

Can never tire of these tasty slices of beef..

Serves 3 - 4 people

Dengdeng is suppose to be oily, so don't hold back on the oil. The dish needs it!

Frying the beef slices first before pounding it allows you to pound few slices at a go, saves you time.

Foodster's Verdict

Daging Dendeng


  • Preparation
  • Total
    1hour 5minutes
    500g beef
    Oil for frying
    4 tbsp. sweet soy sauce
    25g soaked dry chillies
    200g red onion
    6 cloves garlic
    2 stalks lemongrass
    ½ cup oil
    ½ tsp. grounded coriander seeds
    ¼ cup beef stock
    1 tsp. sugar
    ¼ tsp. salt

1. Cut the beef into 3 chunks, put it in a pot with just enough water to cover it and boil for 20 minutes. Drain and let it cool (reserve 1 cup of the stock).

2. Slice into 0.5cm thickness and fry for a few seconds in hot oil. Drain on paper towels and flatten it using mortar and pestle.

3. Mix in ½ of the sweet soy sauce with the hot beef slices. Set aside.

4. Blend the dried chillies, onion, garlic and lemongrass into a smooth paste. Do not add water into your blender.

5. Heat up the oil and fry the spice paste until it shrinks and oil splits. Gradually add in additional oil if it is too dry.

6. Pour in all the beef and grounded coriander together with the remaining half of the sweet soy sauce.

7. Add the beef stock into the pan to marry the ingredients. Season with salt and sugar. Reduce until the beef is sticky and slightly oily.