Name: A ‘dry’ beef dish, cooked in grated coconut (Dendeng Ragi)
Cuisine: Indonesia
Ingredients: grated meat of half a coconut or 250 g (8 oz) desiccated coconut; 1 tsp ground coriander; ½ tsp ground laos (galingale); 2 cloves garlic; 1 tsp chilli powder; 250 g (8 oz) topside of beef; 1½ cups water; 1 tbs vegetable oil; 2 Kaffir lime leaves (if obtainable); salt; 3 shallots; 2 tbs tamarind water; 1 tsp brown sugar; 1 slice kencur

Preparation info

Difficulty
Easy

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

Ingredients

250 g (8 oz) topside of beef
grated meat of half a coconut or 250

Method

Grate the coconut. Slice the meat thin and cut into small squares. Slice the shallots and crush the garlic. Put the meat, with all the other ingredients except the coconut and vegetable oil, into a wok. Cover and boil for 40 minutes. Then add the coconut; stir, and taste. Let the mixture bubble until all the water has been absorbed by the coconut, then stir continuously until dry. Add