Indonesia
dendeng
Thinly sliced dried meat in Minangkabau cuisine, preserved with sugar and spices and dried by frying. It is sweet and spicy, similar to jerky, and remains stable for several weeks at room temperature.
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About this dish
It is preserved through a mixture of sugar and spices and dried via a frying process. It is similar to jerky. Dendeng is traditionally produced by using some spices and sugar at various levels. Therefore, its flavour is sweet and spicy. It is also stable for several weeks at room temperature.