Dengdeng Ragi / Crispy Meat


Rating: 3.4 / 5.00 (5 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:















Instructions:

Cut rump steak into very thin slices with a sharp kitchen knife. Cut each slice again into squares of approx. 5cm. In an electric hand mixer, grind the cumin, coriander, chillies and peppercorns. Add onions and garlic with a little bit of water to the spices form and whisk until you get a homogeneous amount. Moisten the coconut flakes with a little bit of water. Cook: Put the spice paste in a large frying pan, add the meat and coconut flakes. Cover and cook leisurely without adding additional liquid. When the meat is cooked, remove the lid, add the juice of one lemon and 3 tablespoons of water and continue cooking until all the liquid has evaporated. Then heat the oil in a second frying pan, add the meat in the paste and stir-fry until the meat is crispy like a waffle, this takes about half an hour.

This meat is very suitable for an exotic buffet and tastes just as good when it is no longer warm.

Tip: Always use aromatic spices to refine your dishes!

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