Dendeng is a popular traditional dish from the Minangkabau (Minang) community in Indonesia. Here are several types of dendeng known among the Minangkabau people:
Dendeng Balado: This type of dendeng is made from thin slices of beef that are fried until dry and then coated with a spicy and savory balado sauce, which is a mixture of red chili, shallots, and garlic.
Dendeng Batokok: This dendeng is also made from thin slices of beef, which are pounded (batokok) to make them somewhat flat. The beef is then fried and served with green chili sambal.
Dendeng Lambok: Unlike other types of dendeng that tend to be dry, dendeng lambok (soft dendeng) is more tender because it is boiled first before being fried. It is usually served with red chili spices.
Dendeng Paru: This dendeng is made from beef lung, which is fried until dry and served with balado sauce or other types of sambal.
Dendeng Asap: Beef is smoked until dry, giving it a distinctive smoky flavor. It is usually served with strong spice blends.
Dendeng Kering: This type of dendeng is fried until very dry and usually seasoned simply with salt and pepper.
Each type of dendeng has its own unique taste and texture, making it a diverse and delicious dish in Minangkabau cuisine.
