Dendeng ragi (coconut beef)
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Dendeng ragi (coconut beef)
  Coconut    Beef    Indonesian  
Last updated 6/12/2012 1:01:17 AM. Recipe ID 24596. Report a problem with this recipe.
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      Title: Dendeng ragi (coconut beef)
 Categories: Indonesian, Beef, Ceideburg 2
      Yield: 4 Servings
 
           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.
 




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Recipe ID 24596 (Apr 03, 2005)

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