Free Recipe Dendeng Ragi (Coconut Beef)
Recipe Type: Free Indonesian Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4
Ingredients for Dendeng Ragi (Coconut Beef) Recipe
Text Only
Dendeng Ragi (Coconut Beef) Preparation
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
How Do You Cook Dendeng Ragi (Coconut Beef)?
If you know another way to cook Dendeng Ragi (Coconut Beef) please make a comment in the form below to help other free recipe users make the best of this free recipie.