Asian > Indonesian > Rice > Nasi Gandul

Nasi Gandul with Spicy Sambal Recipe

Ingredients with Measurements:
- 2 cups of rice
- 2 cups of coconut milk
- 2 cups of water
- 2 bay leaves
- 2 lemongrass stalks, bruised
- 1 tsp of salt
- 2 tbsp of vegetable oil
- 1 lb of beef brisket, cut into cubes
- 4 cloves of garlic, minced
- 1 tsp of coriander powder
- 1 tsp of cumin powder
- 1 tsp of turmeric powder
- 1 tsp of chili flakes
- 1 tbsp of tamarind paste
- 1 tbsp of brown sugar
- Salt to taste
- 1 cup of bean sprouts
- 1 cup of fried shallots
- 1 cup of sliced scallions
- 1 cup of sliced cucumber

Special equipment needed:
- Rice cooker
- Large pot
- Wok or frying pan

Step-by-step instructions:
1. Rinse the rice and drain well. In a rice cooker, combine the rice, coconut milk, water, bay leaves, lemongrass, and salt. Cook the rice according to the rice cooker's instructions.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
3. Add the garlic, coriander powder, cumin powder, turmeric powder, and chili flakes to the pot. Cook for 2-3 minutes until fragrant.
4. Add the tamarind paste, brown sugar, and salt to the pot. Stir to combine.
5. Add enough water to the pot to cover the beef. Bring to a boil, then reduce the heat to low and let simmer for 2-3 hours until the beef is tender.
6. In a wok or frying pan, heat some oil over high heat. Add the bean sprouts and stir-fry for 1-2 minutes until slightly wilted.
7. To serve, place a scoop of rice in a bowl. Top with some beef and its broth, bean sprouts, fried shallots, scallions, and cucumber. Serve with spicy sambal on the side.


- Time:
Preparation time: 20 minutes
- Cooking time: 3 hours
5. Temperature:
- Rice cooker: follow manufacturer's instructions
- Large pot: medium-high heat to brown the beef, low heat to simmer
- Wok or frying pan: high heat to stir-fry the bean sprouts
Serving size:
- This recipe serves 4-6 people.

Nutritional information:
- Calories: 650
- Fat: 32g
- Carbohydrates: 60g
- Protein: 29g

Substitutions for ingredients:
- Chicken or pork can be used instead of beef.
- If tamarind paste is not available, lime juice can be used instead.
- Fried onions can be used instead of fried shallots.

Variations:
- Vegetables such as carrots, green beans, or bell peppers can be added to the beef broth.
- Shrimp or tofu can be used instead of beef.

Tips and tricks:
- To make the beef more tender, marinate it in the spice mixture for a few hours before cooking.
- Use a mortar and pestle to grind the spices for a more authentic flavor.
- Use leftover rice to make this dish even quicker.

Storage instructions:
- Store leftover beef and rice separately in airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the beef and rice separately in the microwave or on the stovetop until heated through.

Presentation ideas:
- Serve the rice and beef in separate bowls and let guests assemble their own bowls.
- Garnish with fresh herbs such as cilantro or Thai basil.

Garnishes:
- Fried shallots
- Sliced scallions
- Sliced cucumber
- Fresh herbs

Pairings:
- Spicy sambal
- Pickled vegetables
- Indonesian-style fried chicken

Suggested side dishes:
- Indonesian-style vegetable fritters (bakwan)
- Fried tofu
- Steamed vegetables

Troubleshooting advice:
- If the beef is tough, cook it for a longer time until it becomes tender.
- If the rice is too dry, add a splash of water and fluff with a fork.

Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
- Nasi gandul is a traditional Indonesian dish from Central Java. It is a rice dish served with beef cooked in a spicy broth.

Flavor profiles:
- This dish has a rich and savory flavor from the beef broth and spices, balanced by the sweetness of the coconut milk and brown sugar.

Serving suggestions:
- Serve with spicy sambal on the side for an extra kick of heat.

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Region: Indonesian

Taste: Spicy, Tangy, Savory, Aromatic, Umami