Ingredients with Measurements:
- 2 cups of white rice
- 2 cups of water
- 1 can of coconut milk
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 pound of beef brisket, cut into small pieces
- 2 cloves of garlic, minced
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric
- 1 teaspoon of chili powder
- 1 tablespoon of tamarind paste
- 1 tablespoon of brown sugar
- 1 cup of water
- 1 cup of pickled vegetables (carrots, cucumbers, and onions)
Special equipment needed:
- Rice cooker
- Large pot
Step-by-step instructions:
1. Rinse the rice and place it in the rice cooker with 2 cups of water and 1 can of coconut milk. Add 1 teaspoon of salt and stir well. Cook the rice according to the rice cooker's instructions.
2. In a large pot, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beef brisket and cook until browned on all sides.
3. Add the minced garlic, ground coriander, ground cumin, turmeric, and chili powder to the pot. Stir well and cook for 1-2 minutes until fragrant.
4. Add the tamarind paste, brown sugar, and 1 cup of water to the pot. Stir well and bring to a boil.
5. Reduce the heat to low and let the beef brisket simmer for 1-2 hours until tender.
6. Serve the Nasi Gandul with the pickled vegetables on top.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Rice cooker: Follow the instructions of the rice cooker.
Large pot: Medium-high heat for browning the beef brisket, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 12g
Carbohydrates: 50g
Protein: 25g
Sodium: 600mg
Substitutions for ingredients:
- Beef brisket can be substituted with chicken or tofu.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as green beans or carrots to the beef brisket mixture.
- Use different types of pickled vegetables such as radishes or jalapenos.
Tips and tricks:
- Make sure to rinse the rice before cooking to remove excess starch.
- Brown the beef brisket well for added flavor.
- Adjust the amount of chili powder to your desired level of spiciness.
Storage instructions:
Store the Nasi Gandul and pickled vegetables separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Nasi Gandul in the microwave or on the stovetop until heated through. Serve with the pickled vegetables on top.
Presentation ideas:
Serve the Nasi Gandul in a bowl with the pickled vegetables on top. Garnish with fresh cilantro or sliced green onions.
Garnishes:
Fresh cilantro or sliced green onions.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed green beans or a mixed green salad.
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and stir well.
- If the beef brisket is tough, let it simmer for a longer period of time until tender.
Food safety advice:
Make sure to cook the beef brisket 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 served with pickled vegetables and a spicy beef or chicken dish.
Flavor profiles:
Nasi Gandul is a savory and slightly sweet dish with a coconut flavor. The pickled vegetables add a tangy and refreshing element to the dish.
Serving suggestions:
Serve the Nasi Gandul with a side of steamed vegetables or a salad for a complete meal.
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Region: Indonesian