Ingredients with Measurements:
- 2 cups of Basmati rice
- 2 cups of water
- 1 can of coconut milk
- 1 cinnamon stick
- 2 cloves
- 2 cardamom pods
- 1 tsp of salt
- 1 lb of beef chuck roast, cut into cubes
- 2 tbsp of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp of ginger, minced
- 2 tbsp of chili paste
- 1 tbsp of tamarind paste
- 1 tbsp of brown sugar
- 1 can of coconut milk
- Salt to taste
Special equipment needed:
- Rice cooker
- Dutch oven or heavy-bottomed pot
Step-by-step instructions:
1. Rinse the Basmati rice in cold water and drain. Add the rice, water, coconut milk, cinnamon stick, cloves, cardamom pods, and salt to the rice cooker. Cook according to the manufacturer's instructions.
2. In a Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for another 2 minutes.
4. Add the beef cubes and cook until browned on all sides, about 5 minutes.
5. Add the chili paste, tamarind paste, brown sugar, and coconut milk. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, until the beef is tender and the sauce has thickened. Add salt to taste.
7. Serve the beef rendang over the nasi minyak.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
Temperature:
- Rice cooker: Follow the manufacturer's instructions
- Dutch oven or heavy-bottomed pot: Medium-high heat to brown the beef, then low heat to simmer the beef rendang
Serving size:
- 4 servings
Nutritional information:
- Calories: 700
- Fat: 38g
- Carbohydrates: 58g
- Protein: 32g
- Sodium: 800mg
Substitutions for ingredients:
- Basmati rice: Jasmine rice or any long-grain rice
- Beef chuck roast: Beef brisket or beef short ribs
- Chili paste: Sriracha sauce or red pepper flakes
- Tamarind paste: Lime juice or vinegar
- Brown sugar: Honey or maple syrup
Variations:
- Chicken rendang: Substitute chicken thighs for the beef cubes
- Vegetarian rendang: Substitute tofu or tempeh for the beef cubes
- Seafood rendang: Substitute shrimp or fish for the beef cubes
Tips and tricks:
- Use a rice cooker to ensure perfectly cooked rice every time.
- Browning the beef cubes before simmering them in the sauce adds flavor and texture to the dish.
- Simmer the beef rendang on low heat for at least 2 hours to ensure the beef is tender and the sauce has thickened.
Storage instructions:
- Store the nasi minyak and beef rendang separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the nasi minyak in the microwave or on the stovetop with a splash of water to prevent it from drying out.
- Reheat the beef rendang on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the nasi minyak and beef rendang in separate bowls, or serve the beef rendang over the nasi minyak.
- Garnish with chopped cilantro or scallions.
Pairings:
- Cucumber salad or pickles
- Sambal or hot sauce
- Fried shallots or onions
Suggested side dishes:
- Stir-fried vegetables
- Coconut milk-based soup
- Fried tofu or tempeh
Troubleshooting advice:
- If the beef rendang is too thick, add a splash of water or coconut milk to thin it out.
- If the beef is tough, simmer it for a longer period of time until it becomes tender.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of at least 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Nasi minyak is a traditional Malay rice dish that is often served during special occasions such as weddings and festivals.
- Beef rendang is a spicy Indonesian dish that originated in the Minangkabau region of West Sumatra.
Flavor profiles:
- Nasi minyak: Fragrant and slightly sweet from the coconut milk and spices.
- Beef rendang: Spicy, savory, and slightly sweet from the chili paste, tamarind paste, and brown sugar.
Serving suggestions:
- Serve the nasi minyak and beef rendang with a side of sambal or hot sauce for extra heat.
- Pair with a cold beer or a glass of sweet iced tea.
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Region: Malaysian