Dendeng ragi (coconut beef)

Yield: 4 Servings
Tex

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.