Dendeng ragi

Dendeng ragi

Dry-fried meat and coconut

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 tablespoon tamarind pulp
90g desiccated coconut
1 onion, grated
2 garlic cloves, crushed
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon Sambal ulek
or 2 fresh red chillies, finely chopped
2 teaspoons dark palm sugar, chopped
500g topside or round steak, thinly sliced into strips
80ml peanut oil

Method

  1. Soak the tamarind pulp in 125 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Add all of the remaining ingredients, except the steak and peanut oil, to the tamarind liquid. Add 60 ml water and stir well to combine. Add the steak and toss to coat.
  2. Put the meat and coconut mixture into a large heavy-based saucepan over low heat. Cover and cook until the meat changes colour. Uncover and continue to cook and stir the meat until all of the liquid has been absorbed and the meat is quite dry — take care that the coconut does not stick to the pan.
  3. Heat the peanut oil in a wok or large heavy-based frying pan. Transfer the beef to the wok and stir-fry until dark brown and crisp. Serve as an accompaniment with rice and vegetable dishes.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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