Ingredients with Measurements:
- 2 cups of rice
- 2 cups of water
- 1 pound of beef, sliced into thin pieces
- 1 can of coconut milk (14 oz)
- 3 red chilies, sliced
- 3 green chilies, sliced
- 2 shallots, sliced
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of tamarind paste
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 4 kaffir lime leaves
- Banana leaves for wrapping
Special equipment needed:
- Grill or oven
- Blender
Step-by-step instructions:
1. Rinse the rice and cook it with 2 cups of water in a rice cooker or pot.
2. In a blender, blend the red chilies, green chilies, shallots, garlic, salt, sugar, tamarind paste, turmeric powder, coriander powder, and cumin powder until smooth.
3. In a pan, heat up the blended mixture and add the sliced beef. Cook until the beef is browned.
4. Add the coconut milk and kaffir lime leaves to the pan. Simmer for 10 minutes until the sauce thickens.
5. Preheat the grill or oven to 350°F.
6. Take a piece of banana leaf and place a scoop of cooked rice in the center. Add a spoonful of the beef and sauce mixture on top of the rice.
7. Fold the banana leaf into a packet and secure it with toothpicks.
8. Grill or bake the banana leaf packets for 10-15 minutes until the banana leaves are charred and the rice is heated through.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Grill or oven: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 500
Fat: 20g
Carbohydrates: 60g
Protein: 25g
Substitutions for ingredients:
- Chicken or tofu can be substituted for beef.
- Lime juice can be substituted for tamarind paste.
- Curry powder can be substituted for coriander and cumin powder.
Variations:
- Add vegetables such as carrots, green beans, or bell peppers to the beef and sauce mixture.
- Use different types of meat such as lamb or pork.
- Add shrimp or fish to the sauce mixture.
Tips and tricks:
- Soak the banana leaves in warm water for 10 minutes before using to make them more pliable.
- Use toothpicks to secure the banana leaf packets so that they don't fall apart while grilling or baking.
- Use a non-stick pan to prevent the beef and sauce mixture from sticking to the pan.
Storage instructions:
Leftover banana leaf packets can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the banana leaf packets in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the banana leaf packets on a platter with fresh herbs such as cilantro or basil.
Garnishes:
Garnish with sliced red chilies and lime wedges.
Pairings:
Pair with a side of cucumber salad or pickled vegetables.
Suggested side dishes:
- Acar (Indonesian pickled vegetables)
- Gado-gado (Indonesian vegetable salad with peanut sauce)
- Sambal (Indonesian chili sauce)
Troubleshooting advice:
- If the beef and sauce mixture is too thick, add more coconut milk or water to thin it out.
- If the banana leaf packets are falling apart, use more toothpicks to secure them.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Use clean utensils and cookware to prevent cross-contamination.
Food history:
Nasi Bakar is a traditional Indonesian dish that is typically made by wrapping rice and various fillings in banana leaves and grilling them over charcoal.
Flavor profiles:
This dish is spicy, savory, and slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Malaysian