 |
|
|
|
 |
|
 |
| |
| Home -> [Asian, Beef, Ethnic, Fruits, Indonesian] -> [Dendeng ragi (coconut beef) Recipe] |
Dendeng ragi (coconut beef)
|
| Artist: |
_ |
Yield: |
4 |
| Categories: |
Asian, Beef, Ethnic, Fruits, Indonesian |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
|
Procedures:
| 1 | This is an indonesian classic and the quantity should serve 4 with a vegetable side-dish. | | 2 | Sambal and rice. | | 3 | Slice half a kilo of rump steak into thin slices. | | 4 | In a food processor, process together 1 tablespoon of ground coriander, several fresh basil leaves, 1 tablespoon of palm sugar (or substitute brown sugar), ?teaspoon of instant tamarind paste, 3 cloves of garlic and 3 medium onions. | | 5 | Heat a little oil in a frying pan or wok and gently fry the resulting paste for 5 minutes, stirring from time to time. | | 6 | Turn up the heat, add the beef to the pan, season and fry over high heat to taste. | | 7 | Set aside. | | 8 | 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). | | 9 | 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). | | 10 | Add the meat mixture and stir until the meat is reheated. | | 11 | Remove bay leaves and serve |
|
|
|
|
|
|
|
|
|
|
