Dendeng Ragi (Coconut Beef)

Title:
Dendeng Ragi (Coconut Beef)

Yield:
4 Servings

Categories:
Indonesian,
Beef




Ingredients:





          Text Only






 This is an Indonesian classic and the quantity should serve 4 with a


 vegetable side-dish. sambal and rice.


 


 Slice half a kilo of rump steak into thin slices.  In a food


 processor, process together 1 tablespoon of ground coriander, several


 fresh basil leaves, 1 tablespoon of palm sugar (or substitute brown


 sugar), 1/2 teaspoon of instant tamarind paste, 3 cloves of garlic


 and 3 medium onions.


 


 Heat a little oil in a frying pan or wok and gently fry the resulting


 paste for 5 minutes, stirring from time to time.  Turn up the heat,


 add the beef to the pan, season and fry over high heat to taste. Set


 aside.


 


 Heat another pan or wok, without oil, and add to it 500 g of freshly


 grated coconut (or 100 g moistened desiccated coconut) and 2 daun


 salam leaves (or substitute bay leaves).  Turn the heat down


 immediately and cook gently, stirring, until the coconut is golden


 (it is very easy to burn this, so watch it like a hawk).  Add the


 meat mixture and stir until the meat is reheated.  Remove bay leaves


 and serve.


 


 Posted by Stephen Ceideberg; October 29 1992.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip