Beef with Coconut

Hagape Daging

Preparation info
  • Serves

    6 to 8

    • Difficulty


    • Ready in

      1 hr 20

Appears in
The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands

By Heinz Von Holzen

Published 2015

  • About

A coconut-rich beef dish from Ambon, in the Spice Islands of Maluku, which unlike similar dishes from Java and Sumatra has no chili, sugar and soy sauce. Nevertheless, the combination of coconut with galangal, lemongrass, turmeric and ginger gives this dish a wonderfully complete aroma and flavor.


  • 2 lbs (1 kg) top round or stewing beef
  • 1 cup (100


  1. Slice the beef into bite-sized chunks.
  2. Dry-fry the grated coconut or desiccated coconut in a skillet over low heat until golden brown, stirring frequently, about 10 minutes for fresh grated coconut or 5 to 8 minutes for desiccated coconut. Remove from the heat and allow to cool. While still warm, grind the coconut in a mortar or blender until fine. Set aside.</