Nasi Jinggo Sapi Rendang Recipe

Ingredients with Measurements:
- 2 cups of white rice
- 2 cups of water
- 1/2 pound of beef, cut into small pieces
- 1 can of coconut milk (13.5 oz)
- 1 lemongrass stalk, bruised
- 2 kaffir lime leaves
- 1 teaspoon of tamarind paste
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 shallot, minced
- 1 red chili, sliced
- 1/4 cup of fried shallots

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

Step-by-step instructions:
1. Rinse the rice and add it to the rice cooker with 2 cups of water. Cook the rice according to the rice cooker instructions.
2. In a wok or frying pan, heat the vegetable oil over medium heat. Add the garlic, shallot, and red chili and sauté until fragrant.
3. Add the beef to the wok and cook until browned on all sides.
4. Add the coconut milk, lemongrass, kaffir lime leaves, tamarind paste, salt, and sugar to the wok. Stir well and bring to a simmer.
5. Reduce the heat to low and let the beef and coconut milk mixture simmer for 30-45 minutes, or until the beef is tender and the sauce has thickened.
6. To serve, place a scoop of rice on a small plate or banana leaf. Top the rice with a spoonful of the beef and coconut milk mixture. Sprinkle fried shallots on top.


Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
Medium heat for sautéing and simmering.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 500
Fat: 20g
Carbohydrates: 60g
Protein: 20g

Substitutions for ingredients:
- Chicken or tofu can be substituted for the beef.
- Lime juice can be substituted for the tamarind paste.
- Green chili can be substituted for the red chili.

Variations:
- Add vegetables such as green beans or carrots to the beef and coconut milk mixture.
- Use different types of meat such as chicken or lamb.
- Add more spices such as coriander or cumin.

Tips and tricks:
- Use freshly cooked rice for the best flavor.
- Bruise the lemongrass stalk before adding it to the wok to release its flavor.
- Simmer the beef and coconut milk mixture on low heat to prevent the coconut milk from curdling.

Storage instructions:
Store any leftover beef and coconut milk mixture in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the beef and coconut milk mixture in a saucepan over low heat until heated through. Reheat the rice in the microwave or on the stove.

Presentation ideas:
Serve the Nasi Jinggo Sapi Rendang on a small plate or banana leaf for an authentic Indonesian presentation.

Garnishes:
Sprinkle fried shallots on top of the beef and coconut milk mixture for added flavor and texture.

Pairings:
Pair the Nasi Jinggo Sapi Rendang with a cold Indonesian beer or a glass of sweet iced tea.

Suggested side dishes:
Serve the Nasi Jinggo Sapi Rendang with a side of Indonesian pickles or a fresh salad.

Troubleshooting advice:
If the coconut milk curdles, remove the lemongrass and kaffir lime leaves and blend the mixture with an immersion blender until smooth.

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 Jinggo Sapi Rendang is a popular street food in Bali, Indonesia. It is a small portion of rice topped with spicy beef and coconut milk mixture.

Flavor profiles:
Nasi Jinggo Sapi Rendang has a rich and spicy flavor from the beef and coconut milk mixture. The fried shallots add a crunchy texture to the dish.

Serving suggestions:
Serve the Nasi Jinggo Sapi Rendang as a snack or appetizer.

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Region: Indonesian

Taste: Spicy, Savory, Rich, Aromatic, Tangy