Dendeng Kelem

Ingredients

• 500 gbeef
• 1lemongrass stalk, crushed
• 2 tsptamarind
• 500 mlwater
• 3Indonesian bay leaves (daun salam)
• to tastesalt
• 5 tbspoil
• 1 tbspcoriander seeds
• 6shallots
• 4 clovesgarlic
• 4 cmgalangal
• 1 tbsppalm sugar

Instructions

1. 1

   Slice the beef

   Cut the beef into thin strips.

2. 2

   Make the spice paste

   Pound the coriander seeds, shallots, garlic, galangal and palm sugar together into a paste.

3. 3

   Simmer the beef

   Heat the water in a wok and stir in the tamarind. Add the beef, spice paste, lemongrass, Indonesian bay leaves and salt. Simmer for 60 minutes, until the liquid has evaporated.

4. 4

   Fry until golden

   Heat the oil in a frying pan and fry the beef for 5 minutes, until golden brown and cooked through.

What is Dendeng Kelem?

Dendeng is an Indonesian preparation of seasoned beef, often cut into thin pieces. This version first simmers the meat with a fragrant spice paste and tamarind, then fries it for a browned finish.

The two-stage method gives the beef time to take on the seasoning before the final fry. Tamarind brings a tart note, while palm sugar rounds it out.

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 palm sugar contributes carbohydrates and the frying oil supplies much of the fat. Serve a portion with rice and vegetables to make a more balanced plate.

The spice paste

Whole spices: pounding the coriander seeds with shallots, garlic and galangal makes a coarse, aromatic paste that clings to the meat.

Palm sugar: include it in the paste as directed; it contributes sweetness that balances the tamarind's sharpness.

Choose and slice the beef

Thin strips: cut the beef evenly so it cooks at a similar pace and is easy to fry after simmering. If the meat is slippery, briefly chilling it can make slicing easier.

Across the grain: where you can identify the direction of the fibres, slice across them for a more tender bite.

Let the liquid evaporate

Steady simmer: cook the beef with the paste, aromatics and water for the full 60 minutes, allowing the flavours to develop as the liquid reduces.

Watch the pan: the mixture should simmer rather than boil hard. Once the liquid has evaporated, keep an eye on the meat so it does not catch before you transfer to the frying stage.

Finish with a quick fry

Golden edges: fry the simmered beef in the oil for 5 minutes, turning as needed so the pieces colour evenly.

Work in batches if necessary: leaving space in the pan helps the meat fry rather than steam. Take care once the pan is hot, as the beef may brown quickly.

What to serve with it

Rice: plain steamed rice is a simple accompaniment that soaks up the savoury, tangy flavours.

Fresh sides: serve with sliced cucumber or lightly cooked vegetables for contrast. A little extra tamarind sauce or sambal can be offered separately if desired.

Recipe notes & tips

• Crush the lemongrass stalk to help release its aroma during simmering.
• Pound the spice paste finely enough to distribute evenly over the beef.
• Keep the simmer gentle and check the wok as the liquid reduces.
• Let excess cooking liquid evaporate before frying so the beef can brown.
• Turn the beef during the final 5 minutes for even colouring.

Variations

• Add chilli: pound a fresh chilli into the spice paste for extra heat.
• Use a milder finish: reduce the tamarind slightly for a less tangy flavour.
• Add a little more sweetness: adjust the palm sugar to suit your taste.
• Serve with sambal: offer it at the table so everyone can choose their preferred heat.
• Add vegetables: serve with quickly cooked greens alongside the beef.

Common mistakes to avoid

• Cutting thick pieces: they may cook unevenly; slice the beef into thin, even strips.
• Boiling too vigorously: the liquid can reduce before the beef is ready; maintain a steady simmer.
• Leaving the wok unattended: the mixture can catch as it dries; check it regularly towards the end.
• Frying crowded pieces: they can steam instead of brown; fry in batches if needed.
• Adding the beef to cool oil: wait until the oil is hot so the pieces begin browning promptly.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat in a frying pan over a moderate heat until piping hot, adding a small splash of water if the beef seems dry.

Frequently asked questions