Ingredients with Measurements:
- 2 cups of white rice
- 1 cup of glutinous rice
- 1 can of coconut milk
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of turmeric powder
- 1 pound of beef, cut into small cubes
- 1 can of coconut cream
- 2 tablespoons of oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of ginger, minced
- 2 tablespoons of lemongrass, chopped
- 2 tablespoons of tamarind paste
- 2 tablespoons of palm sugar
- 1 teaspoon of salt
- 1 teaspoon of chili powder
- 1 cup of water
Special Equipment Needed:
- Rice cooker
- Large pot
- Skillet
Step-by-Step Instructions:
1. Rinse the white rice and glutinous rice together in a large bowl until the water runs clear. Soak the rice in water for at least 30 minutes.
2. In a pot, combine the coconut milk, salt, sugar, and turmeric powder. Bring to a boil over medium heat.
3. Drain the rice and add it to the pot. Stir well and reduce the heat to low. Cover and cook for 20 minutes or until the rice is cooked.
4. In a skillet, heat the oil over medium heat. Add the onion, garlic, ginger, and lemongrass. Cook for 2-3 minutes or until fragrant.
5. Add the beef and cook until browned on all sides.
6. Add the coconut cream, tamarind paste, palm sugar, salt, chili powder, and water. Stir well and bring to a boil.
7. Reduce the heat to low and simmer for 1-2 hours or until the beef is tender and the sauce has thickened.
8. Serve the beef rendang over the nasi dagang.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Rice cooker: low heat
Pot: medium heat
Skillet: medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 550
Fat: 25g
Carbohydrates: 60g
Protein: 25g
Substitutions for ingredients:
- Chicken or lamb can be used instead of beef.
- Brown rice can be used instead of white rice.
Variations:
- Add vegetables such as carrots, potatoes, or green beans to the beef rendang.
- Use different types of meat such as chicken or lamb.
- Add more chili powder for a spicier dish.
Tips and Tricks:
- Soaking the rice in water before cooking will make it fluffier.
- Use a non-stick skillet to prevent the beef from sticking to the pan.
- Stir the beef rendang occasionally to prevent it from burning.
Storage Instructions:
- Store the nasi dagang and beef rendang separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the nasi dagang and beef rendang separately in the microwave or on the stovetop.
Presentation Ideas:
- Serve the nasi dagang and beef rendang on separate plates or bowls.
- Garnish with fresh herbs such as cilantro or parsley.
Garnishes:
- Fresh herbs such as cilantro or parsley.
Pairings:
- Serve with a side of pickled vegetables or sambal.
Suggested Side Dishes:
- Pickled vegetables
- Sambal
Troubleshooting Advice:
- If the beef rendang is too dry, add more water or coconut cream.
- If the rice is too sticky, reduce the amount of glutinous rice.
Food Safety Advice:
- Make sure the beef is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food History:
- Nasi dagang is a traditional dish from the east coast of Malaysia.
- Beef rendang is a traditional dish from Indonesia.
Flavor Profiles:
- Nasi dagang is a savory rice dish with a hint of sweetness from the coconut milk and sugar.
- Beef rendang is a spicy and flavorful beef dish with a rich and creamy sauce.
Serving Suggestions:
- Serve the nasi dagang and beef rendang together as a main dish for lunch or dinner.
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Region: Malaysian