What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6931038 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Dengdeng Ragi or Dried Beef Ragi


Dengdeng Ragi or Dried Beef Ragi
1/2 pound top round or flank steak, sliced thin cut into small squares
3 shallots, sliced
2 cloves garlic, crushed
1 teaspoon chili powder
1 teaspoon ground coriander
1/2 teaspoon ground galingale
1 teaspoon brown sugar
1 Tablespoons tamarind water
2 kaffir leaves (optional)
1/2 pound unsweetened grated coconut
salt to taste
1 Tablespoon oil
Preparation 1. Mix meat, shallots, garlic, chili powder, galinagale, sugar, tamarind water, kaffir leaves, is using them, and one and a half cups of water and bring to the boil, then cook on medium heat for forty minutes.
2. Add coconut and salt and let the mixture bubble until all the water is absorbed by the coconut. Stir until dry then add the oil and cook until the coconut is golden brown.
Serve hot or cold.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720