Recently I realized that in the Minangkabau region, called the beef jerky comes in so many versions. In general, there are at least four kinds of beef jerky that I had identified, namely: balado jerky, beef jerky batokok, lambok jerky, and jerky baracik.
However, in every kind of jerky also appeared many variants. Every restaurant in West Sumatra have dendengnya characteristics of each. Standardization is a tricky one issue in Indonesian cuisine.
In general, only wearing balado bacon red pepper. All three types of other hams using Lado Mudo or young chili green. Young chili green chili sepedas not already red. The aroma was different.
The so-called beef jerky beef jerky balado is usually thin crispy fried, then doused with red sauce. Although the "appearance" is probably the same, but each restaurant in West Sumatra was not making jerky baladonya with "standard" the same.
First, from the dendengnya. Some used the method of slicing the beef thin, spiced, dried in the sun to dry, then fried. Own seasonings vary. Some wear coriander, there is no cilantro. Other versions are not just dried. The meat is boiled with spices, then thinly sliced and fried to a crisp instantly. There is also a not drying and does not boil, but immediately fried.
Second, from the chili sauce used as a topping her. Which must exist in this balado seasoning is salt, onion, red chilies, lime juice. There are other versions add garlic. Sometimes, there is also a saute briefly earlier material with the oil or coconut oil tanak. Disebut minyak tanak karena dihasilkan dari santan kelapa yang ditanak.
The difference it makes beef jerky process balado also performed in various levels kerenyahan. There are very crisp, but there is also a tough and hard. There are mak nyuss, some mediocre.
In the "search" the best beef jerky balado champion, finally I must acknowledge the benefits of serving restaurant "Kembang Goela" - either in Jakarta or Bali. Admittedly, not traditional manufacturing process. However, the end result was terrific. I suspect, in the "Flower Goela" begins with a good meat selection. Maybe the meat is boiled first in full spices, and frozen. Frozen, thinly sliced meat (shaved) with machines that produce paper-thin slices. Once fried, the result is a direct crispy bacon broken in the mouth - with herbs balado a near-perfect.
Sorry if I'm still using the term "near perfect". You see, in the "Flower Goela" is not used onion imported from West Sumatra. Please note, in the realm of Minang, unlike red onion red onion in Java. There large red onion, it was typical - balanced between acid and spiciness. Minang typical red onion that is the key feature balado jerky.
Another type of popular beef jerky in West Sumatra is batokok jerky. Literally means ditokok beaten with a hammer. Jerky making process that one must ditokok-tokok.
Because my favorite is beef jerky from batokok Restaurant "Mintuo" at the Padang to Solok path, then I will use beef jerky reference markotop batokok the top of this. Raw beef, soaked for two hours in the seasonings and spices are rich enough, ie: red onion, garlic, lime leaves, turmeric, galangal, ginger, and salt. All the herbs and spices were blended, then added Java acids dissolved in water.
Raw meat was soaked in spices then sliced with a thickness of about one centimeter, then ditokok-tokok with stones so that the fiber break and become thinner and wider. When the tap-nokok it, too, spices soak into the meat fibers. Sheets of raw meat was then burned on the charcoal coconut shell charcoal. Once cooked and before it burnt, roast beef tanak greased with oil.
Topping it is Lado Mudo, red onion, lime juice, and salt. Lado Mudo and onions are not ground smooth, so that still looks wide open above scattered jerky.
In restaurants, there are hams who have batokok first boiling process. There is also the meat is not roasted or grilled, but fried - though not until crisp. Batokok fried beef jerky version of this is the kind that usually boiled before.
In "Mintuo", young chilies used very young, so kepedasannya level is low. This makes sense onion sticking out beautifully. In color, beef jerky batokok "Mintuo" also appear more beautiful.
The third version of beef jerky is jerky lambok. In the Minang language, means lambok humid. In my wanderings in the realm of Minang, lambok jerky is the most "chaotic" or at least are manifold. One of the distinguishing elements of lambok jerky beef jerky and beef jerky balado batokok green tomatoes are used as seasoning ingredients baladonya.
At one restaurant, I saw lambok in the form of beef jerky beef stew in a little spice balado berkuah, so more like a stew. At other restaurants, beef jerky-like beef jerky lamboknya appear batokok plus green tomatoes. Perhaps because the manifold is not clear, until now I have not found the jerky lambok I can jagokan.
Type the last Jerky - Jerky is baracik - is my favorite. This beef jerky was introduced to me by JS-er Andrew Mulianto. To my knowledge, jerky baracik can be found in only one meal in the path lepau Padang to Solok, precisely in Desa Talang, near Kayu Aro - famous tea-producing region. According to the owner, Hajjah Emi, beef jerky is baracik's exclusive in lepau rice dish. Recipe obtained from the father-in-law. It is said that when the young Emi was pregnant, the father-in-law make special sweetmeats. Palatability sensation never forgotten Emi, and trigger it to make beef jerky as a serving baracik champion in his shop.
Literally means baracik formulated. Nomenclature of new meaning is clear to me after nyelonong into the kitchen to see how it was made baracik jerky. Apparently, dendengnya made from thick pieces of breast meat of a cow (called gajebo in Minang, or stumbling myopia in Java).
Chunk-chunk was covered gajebo spices - such as coriander - and then dried briefly to wilt, but not dry. Marinated meat is withered then taken to the kitchen. In the kitchen is hot and full of smoke, bacon pelayuan process continues.
If there are guests who book baracik jerky, Hajjah Emi will cut gajebo wilted with a thickness of about two millimeters, about five times the size of five centimeters. You must be in the kitchen to enjoy the sensation of smell bacon fried with a little oil or coconut oil tanak. Tabiak salero!
While dendengnya fried, chopped Emi Hajjah Lado Mudo, red onions, and tomatoes. Fried beef jerky is already half-dry was placed on a plate, sprinkled with the chopped, then dikucuri with lemon sundai acid (like lime, but it is large and young yellow). Jump stirred and eaten with warm rice. Dendengnya crunchy texture on the outside, soft inside, with the smell of meat and cilantro wilt very typical. Section also gives the fat a difficult sensation to describe.