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Nasi Gandul – Rice with Beef in Coconut Broth
Nasi Gandul comes from Pati in Central Java. You set rice on a piece of banana leaf and ladle over beef in a sweetish coconut broth. Kecap manis turns the broth brown, and candlenuts and galangal season it. You do not need a keluak nut as in rawon. Slice the cooked meat 1 cm thick and leave it in the broth so it stays juicy.
Nasi Gandul – Rice with Beef in Coconut Broth
Laura Chen
4
25 minutes
130 minutes
870
Indonesian
Main course
Nasi Gandul comes from Pati in Central Java. You serve rice on a banana leaf and ladle over beef in a sweetish coconut broth that kecap manis turns brown and candlenuts and galangal season. Unlike rawon, gandul needs no keluak nut, and unlike Nasi Krawu from Gresik, the meat stays juicy in the broth.
Ingredients
For the beef:
- 600 g beef shoulder in one piece
- 1.5 l water
For the spice paste:
- 8 shallots
- 5 garlic cloves
- 4 kemiri (candlenuts, from an Asian grocery store)
- 1 tbsp coriander seeds
- 1 tsp white peppercorns
- 3 tbsp vegetable oil
For the broth:
- 3 cm galangal (Thai ginger), bruised
- 2 stalks lemongrass, bruised
- 4 salam leaves (Indonesian bay leaves)
- 4 makrut lime leaves
- 400 ml coconut milk
- 4 tbsp kecap manis (sweet Indonesian soy sauce)
- 1 tbsp palm sugar (gula jawa) or brown sugar
- 2 tsp salt
To serve:
- 300 g jasmine rice
- 450 ml water
- 4 pieces banana leaf, about 25 x 25 cm each
- 200 g tempeh, sliced
- 100 ml vegetable oil for frying
- 2 tbsp fried shallots
- Sambal oelek, to taste
Instructions
- Bring the beef and water to a boil, skim off the foam and simmer covered over low heat for 1 hour 30 minutes, until a fork slides in easily.
- Toast the coriander seeds and peppercorns in a dry pan for 1 minute and blend them with the shallots, garlic and kemiri into a smooth paste.
- Fry the paste in 3 tbsp oil with the galangal, lemongrass, salam and lime leaves over medium heat for 6 to 8 minutes, until light brown and the oil separates.
- Take out the meat and slice it across the grain 1 cm thick. Measure out 1 l of the cooking broth, stir in the paste, kecap manis, palm sugar and salt, and return the meat. Simmer for 15 minutes.
- Stir in the coconut milk and heat the broth for 10 minutes, stirring, without letting it boil hard, or the coconut milk curdles. Adjust with salt and kecap manis.
- Meanwhile, wash the rice until the water runs clear and cook it covered with 450 ml water over low heat for 15 minutes. Let it rest for 10 minutes.
- Heat the oil in a pan and fry the tempeh slices for 4 to 5 minutes, until golden brown. Drain on paper towels.
- Place a banana leaf in each deep plate, add rice and ladle the meat and plenty of broth over it. Add the tempeh, scatter fried shallots on top and serve with sambal.
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