DENDENG RAGI (COCONUT BEEF)

      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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