A ‘dry’ beef dish, cooked in grated coconut

Dendeng Ragi

Preparation info
    • Difficulty


Appears in

By Sri Owen

Published 1980

  • About


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


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