For a man who was born in a huge Minang household with a father that taught him everything about food, it was a jumpstart already for Chef Adzan Tri Budiman to conquer the culinary world. Not only about cooking; his father taught him on how to deal with the marketplace, how to pick the right ingredients, and to love the food.
A career as a professional chef may already become his past, but his passion with food continues still. Currently, Chef Adzan dedicates himself as a freelance professional more in the management side. With his expertise, he’s entrusted to create restaurant concepts by his clients, including the latest one by the Governor of Jakarta on a project to design and curate the street food to be featured on a massive hawker center in Monumen Nasional.
Alongside his sister, Reno Andam Suri, the siblings worked together as the culinary advisors for Tabula Rasa. Together they work hand-in-hand to recreate the traditional dishes which are not only authentic in appearance and taste, but also with additional story values behind them.
Here, we share you one of the finest recipes as featured in the Tabula Rasa by Chef Adzan Tri Budiman.
DENDENG BAKAR BATOKOK LADO MUDO
400 gr Beef tenderloin
5 pcs Garlic
10 pcs Shallot
1 tbsp Coriander seed
15 pcs Green chilies (large)
3 pcs Green tomato
10 pcs Leprous lime
½ ltr Pure coconut oil (minyak tanak)
To taste Salt
For the meat
- Cut into eight (8) pieces and then boil the meat on low flame.
- Grind the coriander seeds, shallots, and garlic with mortar and pestle. Add a bit water and salt.
- After boiled, pound the meat with pestle and smear it with the ground ingredients. Rest it to allow the meat to absorb the ingredients.
- Grill the meat.
For the lado mudo (green chili sauce)
- Grind the green chilies, tomatoes, and shallots with blender or pound the ingredients with pestle for better texture.
- Soak the ground ingredients with pure coconut oil, season it with salt and leprous lime squeeze.
- Fashion the lado mudo over the grilled beef.
- Cooking Tips:
- The purpose of pounding the beef is not only to tenderize it but also to create more space in-between the meat fiber, thus allowing it to absorb the spices better. Hence the word “Dendeng Batokok” (tokok means pound).
- If possible, grill the meat by using charcoal for better result.
- The unique pure coconut oil (minyak tanak) will give much better aroma and taste, especially when the dendeng is consumed with warm rice.
Featured in THE FOODIE MAGAZINE September 2014 edition
Download it for free here via SCOOP!
Photos by: Dennie Benedict
Tableware by Jenggala
Location: Red Piramid
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