« Seasoned Fried Beef Slices - Lapis Manado | Home | Which colour is in your food? »
Beef with Coconut - Hagape Daging
By poisoneyes | March 12, 2008
- 2 lbs (1 kg) top round or stewing beef
- 1 cup (100 g) freshly grated coconut or 1 cup (80 g) unsweetened desiccated coconut
- 2 tablespoons oil
- 2 1/2 cups (675 ml) thick coconut milk
- 1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised
Spice Paste
- 6 candlenuts, roughly chopped
- 2 in (5 cm) fresh galangal, peeled and sliced
- 3 in (8 cm) fresh tumeric, peeled and sliced, or 1 tablespoon ground tumeric
- 3 in (8 cm) fresh ginger, peeled and sliced
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon ground white pepper
- 1 teaspoon salt
- Slice the beef into bite-sized chunks.
- Dry-fry the grated coconut or desiccated coconut in a skillet over low heat until golden brown, stirring frequently, about 10 minutes for fresh grated coconut or 5 to 8 minutes for desiccated coconut. Remove from the heat and allow to cool. While still warm, grind the coconut in a mortar or blender until fine. Set aside.
- Prepare the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning. Set aside.
- Heat the oil in a wok over medium heat and stir-fry the Spice Paste until fragrant, 3 to 5 minutes. Add the beef, ground coconut, coconut milk and lemongrass, mix well and bring to a boil, then simmer uncovered for about 10 minutes, stirring constantly to prevent the coconut milk from separating. Reduce the heat to low and continue to simmer uncovered, stirring time to time, until the beef is tender and the sauce has almost dried up, about 30 minutes. Add a little water if the sauce dries up before the meat is cooked. Remove from the heat.
- Transfer to a serving platter and serve hot with steamed rice.
Serves: 6 to 8
Preparation time: 20 mins
Cooking time: 1 hour
CORN RICE - Nasi Jagung
- 1 1/2 cups (300 g) uncooked rice, washed thoroughly and drained
- 1 1/2 cups (360 g) sweet corn kernels, cut from fresh cobs, or one 15-oz (425-g) can sweet corn kernels, drained
- 3 1/2 cups (875 ml) water
- Bring all the ingredients to a boil in a pot. If using canned sweet corn, do not add at this stage. Reduce the heat to medium and simmer until the water has almost dried up, 5 to 7 minutes. If using canned sweet corn, add the corn to the rice now.
- Reduce the heat to low and continue cooking the rice for 10 more minutes, stirring from time to time to prevent burning, until the rice is dry and fluffy. Remove from the heat, stir well and serve hot.
Serves: 4 to 6
Preparation time: 5 mins
Cooking time: 20 mins
