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Beef with crisp coconut – This Indonesian recipe is a wonderful savory dish that is spicy, but not at all hot. An excellent addition to a Rijsttafel.

1 lb topside/rump steak
8 oz desicated coconut (2 cups grated)
2 beef stock cubes in 1/2 cup water
2 onions, grated
3 cloves of garlic, crushed
1 tsp coriander
1 tsp caraway/cummin
vegetable oil (use only as necessary)
1-2 bay leaves
1 tsp brown sugar
salt and black pepper
2 Tbsp tamarind/lemon juice


  1. Cut meat into 1/8″ slices then 2″ squares.
  2. Moisten coconut with beef stock, put aside.
  3. Stir fry onion, garlic, coriander, caraway in hot oil until fragrant. Add meat, sugar, salt and pepper to taste. Reduce heat to low and cook meat until tender.
  4. Add coconut, sprinkle with tamarind juice. Fry gently on low heat until meat and coconut are crisp, stirring constantly (up to one hour!) Or roast in 300 degree oven 20-30 minutes, stirring occasionally.

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