Dendeng ragi — the original dendeng technique before the simpler balado method became dominant. Thin beef slices are marinated with ground rice (which acts as a fermentation starter), coriander, garlic, palm sugar, and salt, then PRESSED between boards for 24-48 hours. During the pressing, the rice-and-meat combination undergoes a mild lactic acid fermentation — the same principle as Southeast Asian sour sausages (Thai naem, Vietnamese nem chua). After fermentation, the slices are sun-dried and then fried.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 9