Daging age, Beef with a mild taste of coconut.

Written by on June 18, 2012 in Maluku Culinary with 0 Comments

Daging age, Beef with a mild taste of coconut

Daging ageDaging-age
Beef with a mild taste of coconut.


1/2 kg beef
3 salam leaves
2 tsp. grated lime peel
3 cm laos or a large tsp. powder
grated coconut (a small pouch is sufficient) or 1 large tablespoon and large santen
1 tbsp. gula djawa or possibly a brown cane sugar
salt and pepper to taste
4 shallots
4 cloves garlic
1 tsp. ketumbar
about 250 ml of water


Cut the meat into large chunks, rub with salt and pepper and cook about 25 minutes in a pan with water. Make sure oneveer 200 ml stock remains.

Take the above ingredients very fine and make it a nice paste. Put this paste of the ingredients to the meat. Stew the meat gently cooked further until the moisture has almost evaporated.

Note: Use the santen, get a little more water and keep an eye on the court. The broth can be too thick and then you need slightly more water.

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