Rempah Daging Recipe (Indonesian Coconut Meat Patty) » Indonesia Eats

HomeEasy RecipesRempah Daging Recipe (Indonesian Coconut Meat Patty)December 6, 2011153ShareFacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINE

Rempah Daging aka Coconut Meat Patty. If we break down the word rempah can be meant spice while daging is a meat. In this case it’s refer to beef the very common red meat source in Indonesia beside goat.

Rempah daging is common to be served with rice (especially Nasi Kuning – Indonesian Yellow Rice) or enjoyed as a snack. It’s almost look a like perkedel (potato patty) but it has a different main ingredient by adding coconut grated or shredded. and slightly different way to add the egg. To make some foods with shredded coconut, I am a bit picky about the brand since I don’t use fresh grated coconut. Some grated coconut brands have a bigger texture and taste unfresh. When I made something with them, I disliked the the food taste. For any recipes that use frozen grated coconut, I like using the Indian brand deep dish. It has the fresher taste similar to fresh grated coconut and the texture is more uniform.

Rempah Daging
Coconut Meat Patty

INGREDIENTS:
150 grams frozen shredded coconut, thawed
300 grams ground beef
1 egg, beaten
cooking oil for pan-fry or deep fry

Spices for a paste:
8 shallots for a smaller size or 4 shallots for a larger size
3 cloves garlic
3 Thai red chilies, discard the seed if you want to reduce the heat
1 teaspoon kencur (kaempferia galanga or sand ginger) powder
2 teaspoons toasted ground coriander
1/2 teaspoon toasted ground cumin
4 kaffir lime leaves, discard the midrib
1/4 teaspoon toasted cumin
4 toasted candlenuts (kemiri)
1 teaspoon salt

METHODS:
1. Process all spices in a mortar and pestle or food processor until smooth but not too fine.

2. Combine spice paste with shredded coconut and ground beef. Add egg and mix well.

3. Take 3 tablespoons of the meat mixture and make a patty. I tried to make mine triangle. Re-do this step until all mixture is used up. Fry with a pan-fry or deep fry until golden brown both sides.

FacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINEPrevious articlePutong Puti Recipe (Filipino Steamed Rice Cakes)Next articleVegetable Beef Stir FryIndonesia Eatshttps://indonesiaeats.comAn Indonesian-born who lived in Winnipeg Edmonton, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.

  1. My Little Expat Kitchen December 6, 2011 At 2:01 PMHello! I have been following your blog for over a year now, but this is the first time I’m commenting.I would like to ask you if I could use fresh coconut in these patties, finely chopped in a food processor.I very much admire the work you do with your blog and I’m always looking forward to each of your posts. I love Indonesian cuisine, even though I’m a Greek living in Holland 🙂MagdaReply
  2. [email protected] December 6, 2011 At 6:42 PMHmm.. I am thinking that this could make one exotic beef burger(sans the coconut) when grilled…?Reply
  3. Christy December 6, 2011 At 9:09 PMGood to have found an interesting Indonesian food blog; and to learn about the types of cultural food 😀Reply
  4. Nami | Just One Cookbook December 7, 2011 At 2:33 AMCoconut and meat together. That’s something I’ve never done before but sounds fantastic! I love anything coconut and why not meat! Lots of great flavors in these little patties. Looks delicious!Reply
  5. Magic of Spice December 7, 2011 At 3:04 PMI love the spices here…just beautiful flavors!Reply
  6. Mireille December 17, 2011 At 1:17 PMI’ve made a recipe I found for this before, but this recipe has a lot more spices and I bet, taste more delish. I will be trying this one, however, I use ground lamb instead. Part of my family is Hindu so I hardly ever eat beef.Reply

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