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Recipe
Nasi Gandul with Spiced Beef and Coconut Rice
Indonesian Delight: Fragrant Spiced Beef with Coconut Rice
4.6 out of 5
Indulge in the rich flavors of Indonesian cuisine with this authentic recipe for Nasi Gandul. This dish combines tender spiced beef with aromatic coconut rice, creating a harmonious blend of flavors that will transport you to the vibrant streets of Indonesia.
Metadata
Preparation time
30 minutes
Cooking time
2-3 hours
Total time
2 hours 30 minutes - 3 hours 30 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Halal, Gluten-free, Dairy-free, Nut-free, Low carb
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High protein
Ingredients
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For the spiced beef: For the spiced beef:
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500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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1 onion, finely chopped 1 onion, finely chopped
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3 cloves garlic, minced 3 cloves garlic, minced
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2 teaspoons ground coriander 2 teaspoons ground coriander
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon turmeric powder 1 teaspoon turmeric powder
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1 teaspoon salt 1 teaspoon salt
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1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
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2 kaffir lime leaves 2 kaffir lime leaves
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1 thumb-sized piece of galangal, sliced 1 thumb-sized piece of galangal, sliced
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500ml (2 cups) beef broth 500ml (2 cups) beef broth
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For the coconut rice: For the coconut rice:
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2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
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400ml (1 can) coconut milk 400ml (1 can) coconut milk
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200ml (3/4 cup) water 200ml (3/4 cup) water
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1 teaspoon salt 1 teaspoon salt
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For serving: For serving:
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Sambal (Indonesian chili paste) Sambal (Indonesian chili paste)
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Fried shallots Fried shallots
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Cucumber slices Cucumber slices
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 18g, 10g
- Carbohydrates (total, sugars): 45g, 2g
- Protein: 25g
- Fiber: 2g
- Salt: 2g
Preparation
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1.In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
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2.Add the beef cubes to the pot and cook until browned on all sides.
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3.Stir in the ground coriander, ground cumin, turmeric powder, and salt. Cook for another minute to toast the spices.
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4.Add the bruised lemongrass, kaffir lime leaves, sliced galangal, and beef broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours until the beef is tender and the flavors have melded together.
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5.While the beef is simmering, rinse the jasmine rice under cold water until the water runs clear. Drain well.
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6.In a separate pot, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
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7.Once the beef is tender, remove the lemongrass, kaffir lime leaves, and galangal from the pot.
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8.Serve the spiced beef over a bed of coconut rice. Garnish with sambal, fried shallots, and cucumber slices.
Treat your ingredients with care...
- Galangal — If you can't find fresh galangal, you can substitute it with galangal powder. Use 1 teaspoon of galangal powder for every thumb-sized piece of fresh galangal.
Tips & Tricks
- For an extra burst of flavor, marinate the beef cubes in the spice mixture for 1-2 hours before cooking.
- If you prefer a spicier dish, add chopped red chili peppers to the spiced beef while it simmers.
- To save time, you can use pre-cooked rice and simply mix it with the coconut milk for a quicker version of the dish.
- Customize the condiments to your liking by adding sliced tomatoes, boiled eggs, or pickled vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.
Serving advice
Serve Nasi Gandul hot, allowing the fragrant aromas to entice your senses. Accompany it with a side of sambal, fried shallots, and cucumber slices for added texture and flavor.
Presentation advice
To present Nasi Gandul beautifully, place a mound of coconut rice in the center of the plate and arrange the spiced beef cubes on top. Garnish with a sprinkle of fried shallots and a drizzle of sambal. Add a few cucumber slices on the side for a refreshing touch.
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