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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