Ingredients with Measurements:
- 2 cups of rice
- 2 cups of water
- 1 cup of coconut milk
- 2 bay leaves
- 2 lemongrass stalks, bruised
- 2 kaffir lime leaves
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of vegetable oil
- 1 pound of beef brisket, cut into bite-sized pieces
- 3 cloves of garlic, minced
- 1 onion, chopped
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric
- 1 teaspoon of chili powder
- 1 teaspoon of shrimp paste
- 1 tablespoon of tamarind paste
- 1 tablespoon of sweet soy sauce
- 1 cup of water
- 2 cups of coconut milk
- 2 tablespoons of fried shallots
- 2 tablespoons of chopped scallions
Special equipment needed:
- Rice cooker
- Large pot
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the beef and cook until browned, about 5 minutes.
3. Add the garlic and onion and cook until softened, about 3 minutes.
4. Add the coriander, cumin, turmeric, chili powder, and shrimp paste. Cook for 1-2 minutes until fragrant.
5. Add the tamarind paste, sweet soy sauce, and 1 cup of water. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the beef is tender.
6. In a rice cooker, combine the rice, 2 cups of water, bay leaves, lemongrass, kaffir lime leaves, salt, and sugar. Cook according to the rice cooker's instructions.
7. In a separate pot, heat the 2 cups of coconut milk over medium heat until it comes to a simmer.
8. To serve, spoon the rice onto a plate, top with the beef and sauce, and drizzle with the coconut milk. Garnish with fried shallots and scallions.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
5. Temperature:
Medium-high heat for cooking the beef, low heat for simmering the beef, and medium heat for simmering the coconut milk.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 700
Fat: 37g
Carbohydrates: 63g
Protein: 28g
Sodium: 800mg
Sugar: 7g
Substitutions for ingredients:
- Chicken or pork can be used instead of beef.
- If shrimp paste is not available, fish sauce can be used instead.
- If tamarind paste is not available, lime juice can be used instead.
- If sweet soy sauce is not available, regular soy sauce can be used instead.
Variations:
- Vegetables such as carrots, potatoes, and green beans can be added to the beef for a more hearty meal.
- For a spicier version, add more chili powder or fresh chili peppers.
- For a vegetarian version, replace the beef with tofu or tempeh.
Tips and tricks:
- To make the rice more flavorful, use chicken or beef broth instead of water.
- To make the beef more tender, marinate it in the spice mixture for a few hours before cooking.
- To save time, use pre-made fried shallots instead of frying them yourself.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, microwave the leftovers or heat them in a pot on the stove until heated through.
Presentation ideas:
Serve the Nasi Gandul with Coconut Milk on a large platter and garnish with additional fried shallots and scallions.
Garnishes:
Fried shallots and chopped scallions.
Pairings:
This dish pairs well with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
Steamed vegetables or a fresh salad.
Troubleshooting advice:
- If the beef is tough, it may need to be cooked for a longer period of time.
- If the rice is too dry, add a little more water or coconut milk.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Nasi Gandul is a traditional Indonesian dish that originated in Central Java. It is typically made with beef and served with coconut milk.
Flavor profiles:
This dish has a rich and savory flavor from the beef and spices, balanced by the sweetness of the coconut milk.
Serving suggestions:
Serve the Nasi Gandul with Coconut Milk with a side of steamed vegetables or a fresh salad.
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Region: Indonesian