Ingredients with Measurements:
- 2 cups of rice
- 2 cups of water
- 1 pound of beef, cut into small pieces
- 1 can of coconut milk
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 teaspoons of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 kaffir lime leaves
- 1 cinnamon stick
- 1 star anise
- 1 cardamom pod
- 1 cup of water
- 1 cup of green beans, trimmed
- 1 cup of carrots, sliced
- 1 cup of cabbage, shredded
- 1 cup of cucumber, sliced
- 1 cup of fried shallots
Special Equipment Needed:
- Rice cooker
- Large pot
- Skillet
Step-by-Step Instructions:
1. Rinse the rice and place it in the rice cooker with 2 cups of water. Cook according to the rice cooker instructions.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the onion and garlic and cook until softened.
3. Add the beef and cook until browned on all sides.
4. Add the coriander, cumin, turmeric, salt, and sugar. Stir to combine.
5. Add the coconut milk, kaffir lime leaves, cinnamon stick, star anise, cardamom pod, and 1 cup of water. Bring to a boil, then reduce the heat to low and simmer for 2 hours, stirring occasionally.
6. In a skillet, sauté the green beans, carrots, and cabbage until tender.
7. To serve, place a scoop of rice on a plate. Top with the beef rendang, sautéed vegetables, sliced cucumber, and fried shallots.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Medium-high heat for the pot and skillet, low heat for the beef rendang
Serving size:
4 servings
Nutritional information:
Calories per serving: 700
Fat per serving: 30g
Carbohydrates per serving: 80g
Protein per serving: 30g
Substitutions for ingredients:
- Chicken can be substituted for the beef
- Brown rice can be substituted for white rice
- Other vegetables such as bell peppers or broccoli can be substituted for the green beans, carrots, and cabbage
Variations:
- Add sliced red chili peppers for additional heat
- Use different cuts of beef such as brisket or chuck roast
- Add diced potatoes to the beef rendang for a heartier dish
Tips and Tricks:
- Make sure to stir the beef rendang occasionally to prevent it from sticking to the bottom of the pot
- Use a non-stick skillet to prevent the vegetables from sticking
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve on a large platter with the rice in the center and the beef rendang and vegetables arranged around it.
Garnishes:
Garnish with fresh cilantro or parsley.
Pairings:
Serve with a side of sambal oelek or other Indonesian condiments.
Suggested Side Dishes:
- Indonesian-style fried chicken
- Gado-gado salad
- Sate skewers
Troubleshooting Advice:
- If the beef rendang is too dry, add more water or coconut milk to the pot
- If the vegetables are too soft, sauté them for a shorter amount of time
Food Safety Advice:
- Make sure to cook the beef 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 the West Sumatra region of Indonesia. It is typically served with a variety of meats and vegetables, and is known for its bold flavors and spicy heat.
Flavor Profiles:
This dish is rich and savory, with a hint of sweetness from the coconut milk. The spices add depth and complexity, while the sautéed vegetables provide a fresh crunch.
Serving Suggestions:
Serve with a cold glass of iced tea or a refreshing Indonesian-style fruit juice.
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Region: Indonesian