Ingredients with Measurements:
- 2 cups of white rice
- 2 cups of water
- 1 teaspoon of salt
- 1 pound of beef chuck roast, cut into small cubes
- 2 tablespoons of vegetable oil
- 1 can of coconut milk (13.5 oz)
- 1 stalk of lemongrass, bruised
- 3 kaffir lime leaves
- 2 teaspoons of tamarind paste
- 2 teaspoons of palm sugar
- Salt to taste
Special equipment needed:
- Rice cooker or pot with lid
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and transfer it to a rice cooker or pot.
2. Add 2 cups of water and 1 teaspoon of salt to the rice. Stir to combine.
3. Cook the rice according to the rice cooker or pot instructions.
4. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
5. Add the beef cubes and cook until browned on all sides.
6. Add the lemongrass, kaffir lime leaves, tamarind paste, palm sugar, and salt to the skillet. Stir to combine.
7. Pour in the coconut milk and bring the mixture to a boil.
8. Reduce the heat to low and simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
9. Serve the Nasi Putih (white rice) with the Rendang (beef curry) on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours
5. Temperature:
- Rice cooker or pot: medium heat
- Skillet or wok: medium-high heat for browning the beef, low heat for simmering the curry
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 600
- Total fat: 27g
- Saturated fat: 16g
- Cholesterol: 80mg
- Sodium: 600mg
- Total carbohydrates: 60g
- Dietary fiber: 2g
- Sugars: 3g
- Protein: 30g
Substitutions for ingredients:
- Beef chuck roast can be substituted with chicken, lamb, or tofu.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
Variations:
- Add vegetables such as potatoes, carrots, or green beans to the curry.
- Use different types of meat or protein.
- Adjust the level of spiciness by adding more or less chili flakes.
Tips and tricks:
- Use a wooden spoon or spatula to stir the curry to prevent the beef from falling apart.
- If the curry is too thick, add a little bit of water or coconut milk to thin it out.
- Adjust the seasoning to your taste by adding more salt, sugar, or tamarind paste.
Storage instructions:
- Store the leftover curry and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry and rice separately in the microwave or on the stove until heated through.
Presentation ideas:
- Serve the curry in a bowl on top of the rice.
- Garnish with fresh cilantro or sliced red chilies.
Garnishes:
- Fresh cilantro
- Sliced red chilies
Pairings:
- Indonesian vegetable dishes such as Gado-Gado or Sayur Lodeh.
- Indonesian snacks such as Krupuk or Emping.
Suggested side dishes:
- Indonesian vegetable dishes such as Gado-Gado or Sayur Lodeh.
- Indonesian snacks such as Krupuk or Emping.
Troubleshooting advice:
- If the curry is too thin, simmer it uncovered for a few more minutes to thicken the sauce.
- If the beef is tough, simmer it for a longer time until it becomes tender.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Nasi Putih with Rendang is a traditional Indonesian dish that originated in West Sumatra.
Flavor profiles:
- The curry is savory, spicy, and slightly sweet with a rich coconut milk base. The rice is fluffy and slightly salty.
Serving suggestions:
- Serve the Nasi Putih with Rendang as a main dish for lunch or dinner.
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Region: Indonesian