Dendeng Terik - dry fried beef

Ingredients

• 500 gbeef
• 1lemongrass stalk
• 1 tsptamarind
• 150 mlthick coconut milk
• 150 mlbeef stock
• 3 tbspoil
• 4candlenuts
• 1 tspshrimp paste
• 2 tspcoriander
• 5shallots
• 4 clovesgarlic
• 4 cmgalangal
• 3 tsppalm sugar

Instructions

1. 1

   Slice the beef

   Cut the beef into thin slices.

2. 2

   Make the paste

   Pound or grind the candlenuts, shrimp paste, coriander, shallots, garlic, galangal and palm sugar to a fine paste.

3. 3

   Fry the paste

   Heat the oil in a wok. Add the spice paste and lemongrass, and fry for 3 minutes.

4. 4

   Brown the beef

   Add the beef and fry until browned.

5. 5

   Cook until dry

   Add the tamarind, beef stock and coconut milk. Cook slowly until the beef is done and the liquid has nearly evaporated.

What is dendeng terik?

Dendeng terik is an Indonesian beef dish in which sliced meat is cooked with a spiced, coconut-rich mixture until the liquid reduces. This version combines aromatics, coriander, galangal and palm sugar for a savoury-sweet flavour.

The slow reduction is what makes the dish work: the beef cooks in the seasoned liquid, then takes on a concentrated coating as it dries down.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beef provides most of the protein, while the coconut milk and oil contribute much of the fat; palm sugar and the beef provide some carbohydrates. Serve it with a sensible portion of rice and vegetables to make a balanced plate.

Build the spice paste

Fine paste: pound or grind the bumbu ingredients thoroughly so they cook evenly and cling to the beef.

Fresh aromatics: lemongrass is fried with the paste, while galangal adds a distinctive earthy note. Keep the lemongrass stalk whole for easy removal at the table.

Choose and slice the beef

Thin slices: cut the beef evenly so the pieces cook at a similar rate and the sauce can coat them well.

Trim: remove any especially thick pieces of fat or connective tissue that would remain tough after the liquid has reduced.

Let the liquid reduce

Gentle heat: after adding the coconut milk and stock, keep the cooking slow so the beef has time to become tender as the liquid cooks away.

Watch the pan: as the mixture thickens, stir more often to prevent the paste and coconut milk from catching on the bottom.

Look for the right finish

Nearly dry: the dish is ready when little free liquid remains and the beef is coated in the reduced mixture.

Tender beef: taste a piece before serving; if it is still firm, continue cooking gently with a little attention to the pan rather than stopping just because the liquid has reduced.

Serve it as a meal

Rice: serve the beef with steamed rice to take up the rich, spiced coating.

Fresh sides: add vegetables or a crisp salad for contrast. Keep accompaniments simple so the aromatic beef remains the focus.

Recipe notes & tips

• Slice the beef as evenly as you can for more consistent cooking.
• Grind the spice ingredients finely so the paste distributes well.
• Fry the paste with the lemongrass for the full 3 minutes.
• Keep the heat gentle once you add the stock and coconut milk.
• Stir more frequently as the liquid gets low.

Variations

• More heat: add fresh chilli to the spice paste.
• Extra fragrance: bruise the lemongrass stalk before frying it.
• Sour balance: adjust the tamarind to suit your taste.
• Sweeter finish: add a little more palm sugar to the paste.
• Milder flavour: use less shrimp paste in the bumbu.

Common mistakes to avoid

• Uneven slices: cut the beef to a similar thickness so it cooks at the same rate.
• Coarse paste: grind the bumbu more finely for an even coating.
• Rushed cooking: keep the heat low after adding the liquids so the beef has time to cook.
• Leaving the pan unattended: stir more often as the sauce reduces to prevent catching.
• Stopping too soon: cook until the liquid has nearly evaporated, as directed, rather than serving it as a stew.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot; add a small splash of water if the beef seems too dry.

Frequently asked questions