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Nasi Krawu – Rice with Shredded Beef
Nasi Krawu comes from Gresik in East Java. You eat rice with boiled, finely shredded beef in a red spice paste, plus serundeng of toasted coconut and a hot sambal with terasi. Fry the meat fibers in the paste until they are dry and no liquid is left in the pan. That sets krawu apart from Nasi Gandul, where the meat sits in broth.
Nasi Krawu – Rice with Shredded Beef
Laura Chen
4
30 minutes
120 minutes
815
Indonesian
Main course
Nasi Krawu comes from Gresik in East Java. You eat rice with boiled, finely shredded beef in a red spice paste, plus serundeng of toasted coconut and a hot sambal with terasi. Unlike Nasi Gandul from Central Java, the meat does not sit in broth, because you fry the fibers dry.
Ingredients
For the beef:
- 600 g beef shoulder or brisket in one piece
- 1.5 l water
- 2 salam leaves (Indonesian bay leaves)
- 3 cm galangal (Thai ginger), sliced
For the red spice paste:
- 6 shallots
- 4 garlic cloves
- 4 red chilies
- 3 kemiri (candlenuts, oily nuts that bind the paste)
- 1 tsp coriander seeds
- 30 g palm sugar (gula jawa, sugar from palm sap), grated
- 1 tsp salt
- 3 tbsp vegetable oil
For the serundeng:
- 100 g unsweetened shredded coconut
- 2 shallots
- 2 garlic cloves
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tbsp palm sugar
- ½ tsp salt
For the sambal:
- 5 red chilies
- 1 tsp terasi (fermented shrimp paste)
- 1 tsp sugar
- ½ tsp salt
To serve:
- 300 g jasmine rice
- 4 pieces banana leaf for plating, optional
Instructions
- Bring the beef, water, salam leaves and galangal to a boil and skim off the gray foam. Simmer the meat covered over low heat for 1 hour 30 minutes, until a fork slides in without resistance.
- For the serundeng, blend the shallots and garlic finely. Toast the shredded coconut, paste, turmeric, coriander, palm sugar and salt in a dry pan over medium heat for 12 to 15 minutes, stirring, until the coconut is golden yellow and dry.
- Wash the rice and cook it according to the package.
- Lift the meat out of the broth, let it cool for 10 minutes and shred it into fine fibers with two forks. Set 200 ml of the broth aside.
- Blend the shallots, garlic, chilies, kemiri and coriander seeds into a fine paste. Fry it in 3 tbsp oil in the wok for 3 minutes, until it darkens and is fragrant.
- Add the meat, palm sugar, salt and the 200 ml broth. Fry, stirring, for about 10 minutes, until the liquid has cooked off and the fibers are glossy.
- Toast the terasi in a dry pan for 1 minute, until it smells strong. Pound it in a mortar with the chilies, sugar and salt into a rough sambal.
- Lay a piece of banana leaf on each plate, set the rice on top and arrange the meat, serundeng and a dollop of sambal beside it.
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