CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Indo |
Beef, Ceideburg 2, Indonesian |
4 |
Servings |
INGREDIENTS
INSTRUCTIONS
This is an Indonesian classic and the quantity should serve 4 with a
vegetable side-dish. sambal and rice. Slice half a kilo of rump steak
into thin slices. In a food processor, process together 1 tablespoon
of ground coriander, several fresh basil leaves, 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. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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