Dendeng Manis - sweet fried beef

Ingredients

• 450 gbeef
• 1onion
• 2 clovesgarlic
• 1 tspshrimp paste (trasi)
• 1 tsptamarind (asem)
• 375 mlwater
• 2 tbspoil
• 1 tspcoriander
• 1/4 tspcumin
• 2 cmgalangal
• 1/2 tspnutmeg
• 1 tbsppalm sugar
• 1 tspsalt

Instructions

1. 1

   Slice the beef

   Cut the beef into thin strips.

2. 2

   Make the paste

   Pound or grind the coriander, cumin, galangal, nutmeg, palm sugar and salt into a paste. Coat the beef with the paste and leave it to marinate.

3. 3

   Chop the aromatics

   Finely chop the onion and garlic.

4. 4

   Fry the beef

   Heat the oil in a wok and fry the beef for 5 minutes.

5. 5

   Add the onion

   Add the onion and garlic and fry for 1 minute.

6. 6

   Simmer until dry

   Add the shrimp paste, tamarind and water. Simmer until the beef is cooked through and the liquid has completely evaporated.

What is dendeng manis?

Dendeng refers to Indonesian-style seasoned meat, often cut into thin pieces; manis means sweet. This version cooks beef in a spice paste with palm sugar, tamarind and shrimp paste, then simmers it until the cooking liquid dries away.

Thin strips help the beef cook through within the stated cooking time, while the mix of sweet, tangy and savoury seasonings gives the dish its distinctive character.

Nutrition and macros by portion

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

The beef supplies most of the protein, while palm sugar contributes carbohydrate and the oil supplies fat. Serve a portion with rice and vegetables for a more balanced plate; the recipe's supplied nutrition figures do not provide usable macro values.

The spice paste

Whole spices: pound or grind the coriander, cumin, galangal and nutmeg together with the palm sugar and salt until they form a paste. A thoroughly combined paste coats the beef more evenly.

Marinating: the recipe gives no marinating time, so coat the strips well before cooking and proceed with the method.

Tamarind and shrimp paste

Tamarind: known here as asem, it brings a tart note that offsets the palm sugar. Stir it in with the water rather than adding it to the spice paste.

Shrimp paste: trasi adds a savoury, fermented depth. It is strongly flavoured, so measure the stated teaspoon carefully.

Frying the beef

Hot wok: heat the oil before adding the beef, then fry it for 5 minutes as directed. Keep the strips moving so they cook evenly across the wok.

Aromatics: add the finely chopped onion and garlic after the beef has fried, and cook them for 1 minute before adding the wet ingredients.

When the dish is ready

Simmering: once the water, tamarind and shrimp paste are added, let the mixture simmer until it has cooked completely dry and the beef is cooked through. Keep an eye on the wok towards the end so the remaining sauce does not catch.

Finish: the recipe does not specify a final texture beyond the liquid evaporating, so use the beef's cooked-through state and a dry wok as your cues.

Serving ideas

Rice: serve with steamed rice to complement the sweet-savoury beef and catch any seasoning left in the wok.

Fresh sides: a simple serving of vegetables or a crisp salad can add freshness alongside the rich, seasoned meat.

Recipe notes & tips

• Cut the beef into thin, even strips so the pieces cook at a similar pace.
• Pound or grind the spice mixture thoroughly so it coats the meat rather than falling off in coarse pieces.
• Finely chop the onion and garlic so they cook quickly during their 1-minute fry.
• Use a wok or another wide pan to give the beef room to fry.
• Watch the pan closely as the liquid nears evaporation to prevent the mixture from catching.

Variations

• Add chilli: include fresh chilli with the spice paste for heat.
• Use a different cut: choose a lean beef cut that can be sliced into thin strips.
• Add lime: serve with a squeeze of lime for an extra fresh, tart note.
• Serve with greens: pair the beef with steamed greens alongside the rice.
• Make it sweeter: adjust the palm sugar slightly to suit your preference.

Common mistakes to avoid

• Thick strips: they may take longer to cook through; slice the beef thinly and evenly.
• Coarse spice paste: uneven pieces may not cling well to the beef; grind the ingredients into a paste.
• Crowded wok: the beef may fry unevenly; use a wide wok and keep the strips moving.
• Adding the aromatics too early: they may cook longer than intended; add the onion and garlic after the beef's 5-minute fry.
• Leaving the pan unattended: the mixture can catch as it dries; watch it closely towards the end.

How to store

Cool leftovers promptly, transfer them to an airtight container and refrigerate for up to 3 days. Reheat in a pan until piping hot, adding a small splash of water if the beef seems dry.

Frequently asked questions