Ingredients with Measurements:
- 2 cups of white rice
- 2 cups of coconut milk
- 2 cups of water
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 3 kaffir lime leaves
- 2 bay leaves
- 1 lemongrass stalk, bruised
- 1 teaspoon of tamarind paste
- 1 teaspoon of shrimp paste
- 2 cups of shredded beef
- 1 cup of beef broth
- 1 tablespoon of vegetable oil
- 10 shallots, thinly sliced
- Oil for frying
Special equipment needed:
- Rice cooker
- Frying pan
Step-by-step instructions:
1. Rinse the rice until the water runs clear and drain.
2. In a rice cooker, combine the rice, coconut milk, water, salt, sugar, kaffir lime leaves, bay leaves, and lemongrass stalk. Stir well.
3. Cook the rice according to the rice cooker instructions.
4. In a small bowl, mix the tamarind paste and shrimp paste with 2 tablespoons of hot water.
5. In a frying pan, heat the vegetable oil over medium heat. Add the shredded beef and cook until browned.
6. Add the tamarind and shrimp paste mixture to the frying pan and stir well.
7. Add the beef broth to the frying pan and bring to a boil. Reduce the heat and simmer for 10 minutes.
8. In another frying pan, heat the oil for frying over medium heat. Add the sliced shallots and fry until golden brown. Remove from the oil and drain on paper towels.
9. Serve the rice topped with the beef and fried shallots.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Rice cooker: Follow the instructions of the manufacturer.
Frying pan: Medium heat.
Serving size:
4 servings
Nutritional information:
Calories per serving: 540
Fat: 27g
Carbohydrates: 58g
Protein: 18g
Sodium: 1350mg
Sugar: 5g
Substitutions for ingredients:
- Chicken or pork can be used instead of beef.
- Shallots can be replaced with onions.
Variations:
- Add chili peppers for a spicier version.
- Use coconut cream instead of coconut milk for a richer flavor.
- Add vegetables such as carrots, green beans, or peas to the beef mixture.
Tips and tricks:
- Rinse the rice well to remove excess starch.
- Use a non-stick frying pan to prevent the beef from sticking.
- Make sure to fry the shallots until they are crispy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove with a little bit of water or broth to prevent the rice from drying out.
Presentation ideas:
Serve the Nasi Gandul in a bowl and top with the beef and fried shallots.
Garnishes:
Garnish with fresh cilantro or parsley.
Pairings:
Serve with a side of pickled vegetables or a cucumber salad.
Suggested side dishes:
- Indonesian-style fried chicken
- Gado-gado (Indonesian salad)
- Sate (grilled meat skewers)
Troubleshooting advice:
- If the rice is too dry, add a little bit of water or broth and stir well.
- If the beef mixture is too salty, add a little bit of sugar to balance the flavors.
Food safety advice:
Make sure to cook the beef thoroughly to prevent foodborne illness.
Food history:
Nasi Gandul is a traditional Indonesian dish from Central Java. It is a popular street food that is often served with fried shallots.
Flavor profiles:
Nasi Gandul is a savory and slightly sweet dish with a rich coconut flavor. The beef is tender and flavorful, and the fried shallots add a crispy texture.
Serving suggestions:
Serve Nasi Gandul as a main dish for lunch or dinner.
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Region: Indonesian