Ingredients
- 250 grams beef (sliced thinly)
- 1/2 mature coconut (grated)
- 3 tablespoons tapioca flour
- 2 large red chilies
- 5 cloves garlic
- 1 teaspoon granulated sugar
- A pinch of salt
- 3 kaffir lime leaves
- A small amount of coriander seeds
- A bit of tamarind
- A small piece of turmeric (about 1 inch)
- A dash of seasoning (optional)
- 2 tablespoons water
Instructions
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Prepare the Beef: Begin by thinly slicing the beef and gently pounding it to flatten slightly. Set aside.
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Make the Spice Paste: Blend the red chilies, garlic, turmeric, coriander seeds, salt, sugar, kaffir lime leaves, and tamarind into a smooth paste. Divide this spice mixture into two portions.
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Marinate the Beef: Rub one portion of the spice paste over the beef slices. Add 2 tablespoons of water to help the mixture adhere, then let it marinate and absorb the flavors for a few hours, or overnight if possible.
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Prepare the Coconut Coating: Combine the remaining spice paste with the grated coconut. Mix thoroughly to ensure the spices are evenly distributed. Add the tapioca flour and mix again until well incorporated.
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Coat the Beef: Take each marinated beef slice and press it into the spiced coconut mixture. Ensure that the coconut adheres well to the meat.
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Fry the Beef: Heat oil in a pan over medium heat. Fry the coated beef slices until they are cooked through and golden brown. Turn occasionally to ensure even cooking.
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Serve: Once the beef is cooked and crispy, remove it from the pan and drain on paper towels. Serve your Dendeng Ragi as a savory snack or as part of a meal. Enjoy!
This recipe for Dendeng Ragi combines the rich flavors of spiced beef with a crunchy coconut coating, making for a delightful treat that’s both flavorful and satisfying.