Beef with Grated Coconut (Dendeng ragi)
4 servings | 1 1/2 stew meat |
| 1 1/2 grated coconut |
| 1/2 cup tamarind juice or lemon juice |
| 1 bay leaf 1 tsp. shrimp paste |
| salt to taste |
Wash the meat, drain. Put in a large frying pan and add all ingredients except the oil. Bring to a boil reduce heat, and let simmer 20 minutes and drain. Heat 2 cups vegetable oil and add the meat, and fry until light brown, and drain. This dish can be served hot or cold. Refrigerated it can be kept for several days.
