Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 1/2 cups of water
- 1 teaspoon of salt
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of coriander powder
- 1/2 teaspoon of cumin powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of chili powder
- 1 pound of beef chuck, cut into cubes
- 2 cans of coconut milk
- 2 tablespoons of vegetable oil
- 1 tablespoon of tamarind paste
- 1 tablespoon of brown sugar
- 1 tablespoon of salt
- 1 tablespoon of ground coriander
- 1 tablespoon of ground cumin
- 1 tablespoon of ground turmeric
- 1 tablespoon of chili powder
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 cinnamon stick
- 3 bay leaves
- 5 kaffir lime leaves
- 1 lemongrass stalk, bruised
- 1 cup of water
Special equipment needed:
- Rice cooker
- Large pot with lid
- Skillet
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer until the water runs clear. Add the rice, water, salt, turmeric powder, coriander powder, cumin powder, garlic powder, onion powder, and chili powder to the rice cooker. Stir to combine and cook according to the manufacturer'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 coconut milk, tamarind paste, brown sugar, salt, coriander, cumin, turmeric, chili powder, garlic powder, onion powder, cinnamon stick, bay leaves, kaffir lime leaves, lemongrass stalk, and water. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beef is tender and the sauce has thickened.
5. Serve the beef rendang over the rice with additional kaffir lime leaves and sliced red chilies, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Medium-high heat for browning the beef
Low heat for simmering the beef rendang
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 550
Fat per serving: 35g
Carbohydrates per serving: 35g
Protein per serving: 25g
Substitutions for ingredients:
- Basmati rice can be used instead of jasmine rice
- Beef sirloin or beef brisket can be used instead of beef chuck
- Brown sugar can be substituted with palm sugar or honey
- Tamarind paste can be substituted with lime juice or vinegar
- Kaffir lime leaves can be substituted with lime zest
Variations:
- Chicken or lamb can be used instead of beef
- Add vegetables such as potatoes, carrots, or green beans to the beef rendang
- Use different spices such as cardamom, fennel seeds, or star anise
Tips and tricks:
- Browning the beef before simmering it in the coconut milk will add more flavor to the dish
- If the sauce is too thin, simmer it for a longer time until it thickens
- Beef rendang tastes better the next day, so it can be made ahead of time and reheated
Storage instructions:
- Store the beef rendang and rice separately in airtight containers in the refrigerator for up to 3 days
- Freeze the beef rendang in an airtight container for up to 3 months
Reheating instructions:
- Reheat the beef rendang in a pot over low heat until heated through
- Reheat the rice in the microwave or in a pot with a little water over low heat
Presentation ideas:
- Serve the beef rendang in a bowl with the rice on the side
- Garnish with sliced red chilies and kaffir lime leaves
Pairings:
- Serve with a side of cucumber salad or pickles
- Pair with a cold beer or a glass of red wine
Suggested side dishes:
- Cucumber salad
- Pickles
- Steamed vegetables
Troubleshooting advice:
- If the beef is tough, simmer it for a longer time until it becomes tender
- If the sauce is too thick, add a little water to thin it out
- If the sauce is too thin, simmer it for a longer time until it thickens
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F (63°C)
- Store leftovers in the refrigerator within 2 hours of cooking
- Reheat leftovers to an internal temperature of 165°F (74°C) before eating
Food history:
- Nasi Jamblang is a traditional Indonesian rice dish that originated from the Cirebon region in West Java
- Beef rendang is a spicy meat dish that originated from the Minangkabau ethnic group in Indonesia
Flavor profiles:
- Nasi Jamblang is a fragrant and slightly spicy rice dish with a hint of turmeric and coriander
- Beef rendang is a rich and spicy meat dish with a complex blend of spices and coconut milk
Serving suggestions:
- Serve the beef rendang and rice on a banana leaf for an authentic Indonesian experience
- Enjoy with friends and family for a festive meal
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Region: Indonesian