Ingredients with Measurements:
- 2 cups of white rice
- 1 pound of beef, cut into cubes
- 1 can of coconut milk
- 2 stalks of lemongrass, bruised
- 2 kaffir lime leaves
- 2 tablespoons of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of chili powder
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 red chili peppers, sliced
- 2 green chili peppers, sliced
- 1 tomato, chopped
- 1 cucumber, sliced
- 1 bunch of basil leaves
Special equipment needed:
- Rice cooker
- Large pot
Step-by-step instructions:
1. Rinse the rice and cook it in a rice cooker according to the manufacturer's instructions.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the onion, garlic, and chili peppers, and sauté until the onion is translucent.
3. Add the beef cubes and cook until browned on all sides.
4. Add the salt, sugar, turmeric powder, coriander powder, cumin powder, and chili powder. Stir well to coat the beef with the spices.
5. Add the coconut milk, lemongrass, kaffir lime leaves, and tomato. Stir well and bring to a boil.
6. Reduce the heat to low and simmer for 30 minutes, or until the beef is tender.
7. While the beef is simmering, prepare the garnishes. Slice the cucumber and chili peppers, and wash the basil leaves.
8. Once the beef is tender, remove the lemongrass and kaffir lime leaves.
9. To serve, place a scoop of rice in a bowl. Top with the beef and some of the sauce. Garnish with the sliced cucumber, chili peppers, and basil leaves.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Total fat: 25g
Saturated fat: 16g
Cholesterol: 70mg
Sodium: 620mg
Total carbohydrates: 55g
Dietary fiber: 3g
Total sugars: 4g
Protein: 25g
Substitutions for ingredients:
- Chicken or lamb can be used instead of beef.
- Soy milk or almond milk can be used instead of coconut milk for a vegan version.
- If lemongrass and kaffir lime leaves are not available, use lime zest and juice instead.
Variations:
- Add vegetables such as carrots, potatoes, or green beans to the curry.
- Use different types of chili peppers for different levels of spiciness.
- Add a tablespoon of tamarind paste for a tangy flavor.
Tips and tricks:
- Use a non-stick pot to prevent the beef from sticking to the bottom.
- If the sauce is too thick, add a little bit of water to thin it out.
- For a richer flavor, use freshly squeezed coconut milk instead of canned.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the curry in a bowl with the rice on the bottom and the beef on top. Garnish with the sliced cucumber, chili peppers, and basil leaves.
Garnishes:
- Sliced cucumber
- Sliced chili peppers
- Basil leaves
Pairings:
- Indonesian-style fried chicken
- Sambal sauce
- Indonesian-style vegetable salad
Suggested side dishes:
- Steamed vegetables
- Fried tofu
- Indonesian-style fried noodles
Troubleshooting advice:
- If the beef is tough, simmer it for a longer period of time until it becomes tender.
- If the sauce is too thin, simmer it for a longer period of time to reduce it.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Nasi Kapau is a traditional dish from West Sumatra, Indonesia. It is typically served with a variety of curries and side dishes.
Flavor profiles:
This dish has a rich, spicy, and savory flavor with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve this dish with a side of sambal sauce and Indonesian-style fried chicken for a complete meal.
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Region: Indonesian