Riyandang

Ingredients for Riyandang

• 1 kg stewing beef or beef brisket, cubed
• 1 cup grated mature coconut meat (niyog)
• 4 bay leaves
• 400 ml coconut milk
• 1 cup water
• 2 tbsp soy sauce
• Lime zest
• Salt
• 1/4 cup raw jasmine rice, pan-roasted
• 1 1/2-inch turmeric, thinly sliced
• 1-inch galangal, thinly sliced
• 2 lemongrass stalks, white sections only, thinly sliced
• 1 small red capsicum, sliced
• 1-inch ginger, thinly sliced
• 4 spring onions, white sections only, thinly sliced
• 4 garlic cloves, thinly sliced
• 4 bird's-eye chillies

How to cook Riyandang

1. 1.Pound roasted rice coarsely. Pound turmeric, galangal, lemongrass, capsicum, ginger, spring onion, garlic, and chillies into a rough palapa paste.
2. 2.Mix beef with pounded rice and spice paste; rest 30 minutes.
3. 3.Toast grated coconut in a dry pan over medium-high heat until golden, then set aside.
4. 4.Heat a little oil in a wok over medium heat. Add marinated beef and spices, cover, and let it cook in its juices for 15 minutes.
5. 5.Add bay leaves, coconut milk, soy sauce, toasted coconut, and lime zest. Simmer on low 1 1/2 to 2 hours until tender, adding water if needed.
6. 6.Stir occasionally to prevent sticking. Raise heat for the last 5 minutes to reduce sauce and release coconut oil; season with salt.