Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 can of coconut milk
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 pound of beef, thinly sliced
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of rendang paste
- 1 teaspoon of tamarind paste
- 1 tablespoon of brown sugar
- 1 cup of water
- Salt and pepper to taste
Special equipment needed:
- Rice cooker
- Wok or large skillet
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and transfer it to the rice cooker. Add 2 cups of water, 1 cup of coconut milk, 1 teaspoon of salt, and 1 teaspoon of sugar. Stir well and cook the rice according to the rice cooker instructions.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the onion and garlic and sauté until fragrant.
3. Add the beef and cook until browned on all sides.
4. Add the rendang paste, tamarind paste, brown sugar, and 1 cup of water. Stir well and bring to a boil.
5. Reduce the heat to low and simmer for 1-2 hours, or until the beef is tender and the sauce has thickened. Season with salt and pepper to taste.
6. Serve the beef rendang over the coconut rice and garnish with sliced red chilies and fried shallots.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours
Temperature:
- Rice cooker: follow the instructions on the rice cooker
- Wok or large skillet: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 600
- Fat: 22g
- Carbohydrates: 70g
- Protein: 28g
Substitutions for ingredients:
- Jasmine rice: any type of rice can be used
- Beef: chicken or lamb can be used instead
- Rendang paste: curry paste can be used instead
- Tamarind paste: lime juice can be used instead
Variations:
- Add vegetables such as carrots, potatoes, and green beans to the beef rendang
- Use different types of meat such as chicken or lamb
- Use different types of curry paste for different flavors
Tips and tricks:
- Use a rice cooker for perfectly cooked rice every time
- Cook the beef rendang on low heat for a longer time for a more tender meat
- Garnish with sliced red chilies and fried shallots for added flavor and texture
Storage instructions:
- Store the beef rendang and coconut rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the beef rendang and coconut rice separately in the microwave or on the stove.
Presentation ideas:
- Serve the beef rendang and coconut rice in separate bowls for a more elegant presentation
- Garnish with fresh herbs such as cilantro or parsley
Garnishes:
- Sliced red chilies
- Fried shallots
- Fresh herbs such as cilantro or parsley
Pairings:
- Indonesian-style fried chicken
- Stir-fried vegetables
- Sambal sauce
Suggested side dishes:
- Indonesian-style fried chicken
- Stir-fried vegetables
- Sambal sauce
Troubleshooting advice:
- If the beef rendang is too dry, add more water and simmer for a longer time
- If the coconut rice is too wet, reduce the amount of water used
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 Gurih Rendang Sapi is a traditional Indonesian dish that originated from the Minangkabau people of West Sumatra.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve the beef rendang and coconut rice in separate bowls for a more elegant presentation
- Garnish with fresh herbs such as cilantro or parsley
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Region: Indonesian