Which spices and steps help soften the meat for Daging Tumbok Berlada?

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Accepted Answer

The meat is softened by boiling it with spices, then pounding and deep-frying it.

The dish is prepared in a clear sequence: the meat is first boiled with spices until it softens, then pounded with a pestle to shred it, and finally deep-fried with more spices. It is served with ketupat or rice, and the restaurant’s version is described as juicy and full of flavour, with the spice mix carrying the dish.
Boiling comes first to soften the meat
The preparation starts with boiling the meat together with spices. This first stage is specifically described as the step that softens the meat before the next process begins.
Pounding turns the softened meat into shreds
After boiling, the meat is pounded with a pestle. That action shreds the meat and prepares it for the next stage of cooking.
Deep-frying finishes the dish with spices
The shredded meat is then deep-fried with various spices. The finished dish is served with ketupat or rice, making it a common meat dish for a full meal.
The exact spices are not specified
The spices used in the boiling and deep-frying stages are not named. What is clear is that spices are used in both steps, and the final dish is noted for its juicy texture and strong flavour.

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Which spices and steps help soften the meat for Daging Tumbok Berlada?

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