Dendeng Batokok ala KoBu (Kota Buana)


It was that first bite of the ratatouille, which brought Anton Ego to his knees. It made him remember his mother. He remembers how her food used to warm his tummy and how she always knew what to do .

Ego’s lips close around the ratatouille, the sound, the restaurant around him is whisked away.

Suddenly, the room dissolved into a cozy cottage on a golden summer day. The front door is open, a newly crashed bicycle lays on the ground outside. Next to it stands a five year old Anton Ego with a skinned knee, valiantly holding back tears. His young mother turns from her cooking, and gives him a sympathetic smile. Like all mothers, she knows what to do.

Moments Later, young Ego, already feeling better, is at a table. His mother touches his cheek and sets a freshly made bowl of ratatouille before him, warm and inviting. The boy takes a spoonful into his mouth– (Ratatouille, pixar animation)

We treasure childhood memories, even though we have nicer and newer ones. Because, they remind us of the only time that we are blind about the hardship of life. The only time that our biggest worry might come from loosing the hide-and-seek game. The time that we did not realize our innocence and how good we had it.

I grew up in Pekanbaru. It is the home of one of the oldest oil producing pumps in the world. Oil in large quantities was discovered in 1883. It lead to the establishment of the Koninklijke Nederlandsche Maatschappij tot Exploitatie van Petroleum-bronnen in NederlandschIndië (Royal Dutch Company for Exploration of Petroleum sources in the Netherlands Indies) in 1890. For nearly 118 years, crude oil is still being pumped out of its ground.

We have this well-known Padang restaurant, named “Kota Buana” in Pekanbaru. Yes, it still exists. They have one of the best food that I have tasted in my life. My primary school used to order our luncheon from them. There was a time that I received my lunch box from Kota Buana every single day. It seemed a lifetime ago.


As for
the recipe, let me introduce the one dish that I can wholeheartedly attribute to my childhood memories. It is Dendeng Batokok from Kota Buana. A heap of thanks should be directed to Mbak Nining, who wrote the recipe after she had lunch in Kota Buana. It is only time that separates us from discovering good food.

Dendeng Batokok

500 gr beef, sliced into thin strips
10 shallots, sliced.
15 chilies (green/birdseye), cut diagonally
1 lemon
1 tsp salt
3 tsp sugar

1 cm ginger
4 cloves of garlic
2 asam kandis (I used the juice from 1/2 lemon)
grind spices to produce a spice paste.

Boil a pan of water with the beef and spice.
Once the beef tenderizes, transfer into another bowl.
Take one piece of the meat. Place it on top of a cutting board. Bruise the beef with a sturdy cup repeatedly (yes I used a coffee cup ;) )
Fry the meat.

Stir fry the chillis until they turn into a darker colour
In a separate bowl, mash the onion with the salt.
Combine the chillis, onion, and the rest of the ingredients.

Pour the onion and chilli mix on top of the meat.
Now, go get yourself a plate and eat ;)

Bahasa Indonesia

500 gram daging sapi
1 cm jahe, haluskan
4 bawang putih, haluskan
2 asam kandis (1/2 lemon)

15 buah cabe hijau besar
10 bawang merah, iris tipis
1 buah jeruk nipis yang besar
1 sdt garam
3 sdt gula pasir

Rebus daging hingga empuk, angkat. Pukul-pukul daging.
Goreng daging iris sampai kering, angkat, tiriskan.

Aduk bawang merah iris dengan garam sampai lemas. Peras jeruk nipis, tambah gula, aduk rata, sisihkan.
Ulek cabe hijau kasar-kasar
Panaskan minyak goreng, tuang ke dalam ulekan cabe, aduk rata.
Campur cabe & bawang, aduk rata.
Siram sambal ke atas daging iris.

2 Responses to “Dendeng Batokok ala KoBu (Kota Buana)”

  1. nining soeryono Says:


  2. sugiharto Says:

    wah isinya makanan tok ya…dah pernah di uji coba or cuman dpt resep posting aja hehehe perlu di coba masakannya mungkin hehehe

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