Indonesian coconut beef
Electus

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5/5

This is what food should taste like!

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Servings:Serves 4
Calories per serving:458
Ready in:1 hour 5 minutes
Prep. time:20 minutes
Cook time:45 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:20th January 2013

I just love this style of food. I think the best restaurant meal I ever had was an Indonesian banquet one new-years' eve, in Docklands, in the Yuppie 80's - avec Filofax! This recipe was probably included in one of the seemingly 100's of dishes.


Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

garnish

Method

  1. Heat 3/4 of the oil in a wok and add the sliced onions and garlic and gently sauté for 6 minutes.
  2. Reserve the onions and garlic to a separate plate
  3. Add the remaining oil, turn the heat up, brown the beef and fry for about 4 minutes per side, turning now and then
  4. Remove the beef and reserve on a separate plate
  5. Add the spices and stir fry for a minute.
  6. Pop the onions and garlic back into the wok together with the sugar, coconut, lemon juice and beef stock, bring to the boil then immediately reduce the heat and simmer uncovered for 25 minutes.
  7. Stir now and then and keep a watchful eye to ensure it does not stick and burn. By this time most of the liquid should have reduced.
  8. Add the beef back to the wok and reheat for the remaining 5 minutes
  9. Serve

Serving suggestions

Serve with plain boiled rice, garnished with red peppers, onions and chillies.

Chef's notes

Use pre-ground spices if you don't have the whole spices.

Coconut shredder working in a 10 second video

Chef's notes

I've used a mixture of dried coconut flakes and desiccated coconut plus a few tablespoons of coconut block to make it extra coconutty, without adding extra liquid.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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