Dendeng Ragi (A ‘Dry’ Beef Dish, Cooked In Grated Coconut)
250 g (8 oz) topside of beef
grated meat of half a coconut or 250 g (8 oz) desiccated coconut
3 shallots
2 cloves garlic
1 tsp chilli powder
1 tsp ground coriander
1/2 tsp ground laos (galingale)
1 slice kencur
1 tsp brown sugar
2 tbs tamarind water
Salt
2 Kaffir lime leaves (if obtainable)
1.5 cups water
1 tbs vegetable oil
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 1 tablespoonful of vegetable oil and go on stirring and cooking until the coconut has become golden brown. Serve hot or cold, as a side dish.
