Dendeng ragi, Spicy and tangy beef with coconut

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

Dendeng ragi, Spicy and tangy beef with coconut

dendeng ragiDendeng-ragi
Spicy and tangy beef with coconut


½ kg. beef

3 shallots

2 cloves garlic

2 red lombok

200 gr. grated coconut

6 tbsp. vegetable oil

250 ml. water

1 stalk lemon grass

2 salam leaves

Boemboe (bumbu):

1 tbsp. breath

1 tbsp. ketumbar

1 tbsp. cumin

1 theel.zout

1 tsp. pepper


Heat water in a pan and cook the meat for about 30 minutes. Cut the meat into nice little pieces afterwards. The paste into a grinding paste and divide into 2 equal portions. Slice the shallots, garlic and Lombok fine. Rub the meat with 1 portion of the paste. Mix the other portion bumbu with the shallots, garlic, and Lombok.

Heat in a wadjan the oil and fry the meat in 20 minutes. Save the flat and put the lemongrass stalk with salamblaadtjes to the simmering meat. Keep stirring and let stir well gegeregld certainly not scorching.

Add the remaining ingredients (the 2nd portion bumbu with the shallots, etc.) and cook on a fairly small fire until the meat is tender. Put some water and simmer until the meat is further smother the little tender and sauce over.

If that happens, the grated coconut were included. Mix well with the meat and make sure the coconut well soaked with the sauce. Keep stirring until the court has become almost dry. Again, that the court will not burn.

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