Dendeng Ragi

Dendeng Ragi is sweet dry meat from Indonesia (i am not sure if it is typically Sundanese, or Javanese, or even other parts of the archipelago). Oh heck... we looooove!!! But this one, i tried to make it not as sweet as the original recipe, since, oh well, i was actually trying to be more healthy with food (huh, but we are never absent from eating coconut milk?). The idea of the recipe is from Masakan Indonesia, (Yasaboga, Gramedia 2008). Sweet as (i remember that when i lived in Nz, they often say these two words!)

Ingredients A:

• 400 gr beef meat, tender part, thinly slice (okay, i failed, can we move on?)
• 1 tsp of coriander seeds powder
• 1 tsp of crushed palm sugar

Ingredients B

• 2 tbs of grated dry coconut
• 0,5 tsp of salt
• 1 pinch of tamarind
• 2 Indonesian bay leaves
• 1 lemon grass, bruised
• 1 tsp of sugar

ground spices:

• 1 tsp coriander seeds powder
• 3 shallots
• 3 cloves of garlic

Methods:

1. Ingredients A: Flatten all of the meat, mix with the rest of ingredients A.
2. Grill with small fire, until the juice dries out, set aside.
3. Boil ingredients B and ground spices with 250 ml water, until the gravy dries out, and the grated coconut turns brown, add the beef, cook using small fire. Serve with steamed rice!