Recipe : Famous Dendeng Baracik
Dendeng Baracik, the word baracik (to concoct) there, thick slices of brisket (called gajebo in local dialect) are marinated in spices which included coriander-then sundried for a short while. It is then taken to the kitchen,where the preparation continues. The texture of the dendeng should be crispy on the outside, tender on the inside, with a very distinctive aroma of withered meat and coriander. Even the fatty part of the meat will also churn out an indescribable taste sensation. So now, lets make your own Dendeng Baracik!
Main Ingredients:
- 1 kg beef brisket with a layer of fat
- 2 tbsp.salt
- 1 tbsp.coriander
- 2 asam sundai (key limes) > can be substituted with 5 calamansi
- 10 shallots
- 10 green chillies
- 3 tomatoes
How To Make:
- Mix salt and coriander, add in four tablespoons of water.Use it to marinate the meat.
- Hang the meat to dry. It is recommended to do it on wood stove for three to four hours.
- Slice the dried meat into 3 mm lengths.
- Heat coconut oil on wok. Fry the meat until cooked through but not overly dry. Turn off the heat and toss in sliced tomatoes, shallots and green chillies. Place on a serving plate. Splash with calamansi juice. Serve.
