Nasi Gandul with Spiced Beef and Coconut Rice

Ingredients

• For the spiced beef: For the spiced beef:
• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 2 kaffir lime leaves 2 kaffir lime leaves
• 1 thumb-sized piece of galangal, sliced 1 thumb-sized piece of galangal, sliced
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• For the coconut rice: For the coconut rice:
• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 400ml (1 can) coconut milk 400ml (1 can) coconut milk
• 200ml (3/4 cup) water 200ml (3/4 cup) water
• 1 teaspoon salt 1 teaspoon salt
• For serving: For serving:
• Sambal (Indonesian chili paste) Sambal (Indonesian chili paste)
• Fried shallots Fried shallots
• 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

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground coriander, ground cumin, turmeric powder, and salt. Cook for another minute to toast the spices.
4. 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.
5. 5.
   While the beef is simmering, rinse the jasmine rice under cold water until the water runs clear. Drain well.
6. 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.
7. 7.
   Once the beef is tender, remove the lemongrass, kaffir lime leaves, and galangal from the pot.
8. 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.