How To Make A Typical Padang Batokok Jerky

We support a home chef around the world to help each other by sharing recipes and cooking experiences. Stir until the seasoning is evenly distributed to the meat. Wait until the meat is dry and the seasoning is more pervasive, then serve the batokok jerky with warm rice. The Lambok Batokok jerky can usually be found in Padang restaurants, but not all Padang restaurants sell the Lambok Batokok jerky but the Balado dry jerky. Lambok Batokok jerky has two types of sambal used, namely red chili and green chili. Storage of the dough in the refrigerator makes jerky more easily sliced ​​and produce a more crispy texture when fried.

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• Blender garlic, hazelnut, ginger, coriander and a little water until smooth.
• Check out the following Yummy App’s Cooking Application Jerky Recipe for the following!
• Lambok Batokok jerky has two types of sambal used, namely red chili and green chili.
• With its divided fiber, the spices are easily absorbed.

The goal is so that the meat becomes softer and easier to absorb seasoning. Batokok in Padang means being hit by the name of the Batokok jerky is from the processing of the beaten meat. Although this jerky is not burned, the texture of the meat is soft with a savory, sour and spicy taste that is pungent from chili. Batokok jerky is a typical West Sumatra cuisine made from thin and wide slices. After the beef is thinly sliced ​​widening, then beaten with a mortar so the meat becomes soft. The thinly sliced ​​beef widen with green chili on top of which makes this batokok jerky recipe a food choice that you must make at home.

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The typical Padang Batokok jerky is known for its tasteful and savory flavors. This food is usually served with warm rice, so it is very suitable for filling lunch. If you want to try making it yourself at home, you can use materials that are easy to find, and the manufacturing process is also very simple. TRIBUNNEWS.COM -Besides rendang, Batokok jerky can be a recommendation for a delicious beef processed menu. Check out the Padang Restaurant Ala Batokok Ala Jerky Recipe, quoted from the book “West Sumatra Typical Cuisine” (2022) by Wahyuni ​​Muawati

With its divided fiber, the spices are easily absorbed. After that, meat that has been seasoned can be burned or fried. Only then made a chili sauce that usually uses green chili. However, not infrequently goat meat or something like that is also used. It’s just that Sapilah meat that gives the best taste. Many types of beef jerky, including the Balado Jerky and Batokok jerky.

Use the mortar to grind chili to produce traditional texture and aroma. West Sumatra typical culinary is famous for its spicy taste biting. This dish made from beef uses spicy red seasoning, so it feels really delicious. How to make it easy and the ingredients needed are easy to find. Check out the following Yummy App’s Cooking Application Jerky Recipe for the following! You can make batokok jerbs with beef ingredients for outer, tamarind, salt, and coconut oil.

The first step that must be done is a thin slice of beef that has been cleaned. Blender garlic, hazelnut, ginger, coriander and a little water until smooth. Blend red chili, tomatoes, and onions by having a way. Don’t do it too smoothly, give a little rough texture in the red seasoning. The following is a recipe for typical Batokok jerky that can be made at home reported by Harianhaluan.comd from Youtube Devina Hermawan.

Not only in Indonesia, jerky is now also commonly consumed in various countries both in Asia and other countries. Jerky is a thin cut meat that is discharged to avoid spoilage. Jerky is a preservation of meat, can be beef, goat, chicken and even fish, now there are many variants.

This jerky is also easy to find anywhere even in almost all restaurants in Indonesia. Specifically for Batokok jerky, this jerky is most easily found in its original region, namely in Bukittinggi. The history of Batokok jerky is also started from Bukittinggi, West Sumatra. The naming of this batokok jerky comes from the way of processing which is beaten or called ” tokok ‘in Minang. When processing beef, the meat will be hit first using a mortar.

Batokok jerky is made from thin slices and width of beef after thinly sliced ​​and then beaten with mortar so that the meat becomes soft. Before being hit, the meat is thinly sliced ​​with a size of about 1-2 cm. The sliced ​​meat is then beaten so that the fiber is broken and so that the meat becomes wider.