Nasi Padang with Rendang Beef

Ingredients

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 400ml coconut milk 400ml coconut milk
• 2 pandan leaves 2 pandan leaves
• 500g beef chuck, cut into cubes 500g beef chuck, cut into cubes
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 4 kaffir lime leaves 4 kaffir lime leaves
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, combine the rice, coconut milk, pandan leaves, and a pinch of salt. Cook the rice according to the package instructions or until it is fluffy and fully cooked.
3. 3.
   In a separate pot, heat the vegetable oil over medium heat. Add the shallots, garlic, lemongrass, and kaffir lime leaves. Sauté until fragrant.
4. 4.
   Add the beef cubes to the pot and cook until they are browned on all sides.
5. 5.
   In a small bowl, mix together the tamarind paste, palm sugar, turmeric powder, coriander powder, cumin powder, chili powder, and salt. Add this mixture to the pot and stir well to coat the beef.
6. 6.
   Pour enough water into the pot to cover the beef. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beef is tender and the sauce has thickened.
7. 7.
   Serve the rendang beef over the cooked rice and enjoy!

Treat your ingredients with care...

• Beef — For a more tender result, choose beef chuck or any other cut suitable for slow cooking.
• Pandan leaves — If pandan leaves are not available, you can substitute with pandan essence or omit them altogether. However, pandan leaves add a unique aroma to the rice.
• Tamarind paste — If tamarind paste is not available, you can use lime juice as a substitute. Adjust the amount according to your taste preference.

Tips & Tricks

• For a spicier rendang, add more chili powder or fresh chili peppers.
• To save time, you can use a pressure cooker to cook the beef. Follow the manufacturer's instructions for cooking times.
• Leftover rendang beef can be stored in the refrigerator for up to 3 days and tastes even better the next day as the flavors develop further.

Serving advice

Serve Nasi Padang with a side of sambal, fried chicken, and steamed vegetables for a complete and satisfying meal. Garnish with fresh cilantro or fried shallots for added flavor and visual appeal.

Presentation advice

To enhance the presentation, mold the cooked rice into a small bowl or use a rice mold to create a neat shape. Place the rendang beef on top and garnish with a sprinkle of fried shallots and a few kaffir lime leaves.