Nasi koening is a typical Indonesian dish. This delicious dish consists of a fragrant rice cooked in coconut milk. Rendang is also a typical Indonesian dish. This delicious dish consists of beef stewed in coconut milk. Sambal goreng beans can be wonderfully combined with the above recipes as a vegetable dish. Strangely enough, no sambal is used in this dish. There are many variants of the above dishes but these, as described of authentic value, have been passed from mother to daughter for generations. These recipes are therefore usually kept strict secrets in the family.
Nasi Kuning
The ingredients:
- 4 cups of pandan rice
- 1 1/2 teaspoons turmeric
- salt
- 1 can of coconut milk
- 2 daon djeruk purut leaves
- steamer
Preparation:
Wash the rice until the water is almost clear and let it drain.
The preperation:
- Place the drained rice in a dry wok and add the turmeric and salt. Stir this well so that the color spreads evenly.
- Pour in the can of coconut milk and stir well again.
- Turn up the heat until it simmers. Lower the heat.
- Stir until it forms a thick knit.
- Pour the knit into the grid of the steamer and add the purut leaves in a well. Cover with the rice.
- Fill the steamer to three thirds with water and let the fried rice steam until done.
- Keep an eye on the amount of water in the pan to prevent dry boiling.
Rendang.
The ingredients:
- 2 kilograms of beef
- 2 ounces of coconut
- 5 lombok
- 1 teaspoon chili powder
- 3/4 teaspoon turmeric
- 1 can of coconut milk
- salt
- sugar
- oil for baking
- boiling water
The preparation:
- Cut the meat into pieces of about 3 centimeters and let it simmer in a pan of water for an hour and a half.
- In the meantime, brown the coconut in a dry wok while stirring constantly and let it cool down.
- Then put the baked and cooled coconut in a blender and make a paste.
- Puree 5 lombok together with 1 teaspoon chili powder and 3/4 teaspoon turmeric. (hereinafter referred to as bumbu)
Baking:
- Put 3 tablespoons of oil in a wok and briefly fry the bumbu in it. Add the drained meat pieces quickly.
- When the meat starts to color lightly, add the can of coconut milk.
- Let this bake for a while.
- Then add 2 small teaspoons of salt and 1 large teaspoon of sugar. (This can be done to taste.)
- Meanwhile put water on.
- Pour boiling water onto the dish until the meat is just covered.
- Let all this simmer for 15 minutes and then add the coconut juice.
- Let the dish simmer for at least another hour or until the meat is tender, adding dashes of boiling water if desired to avoid overcooking it.
- Don’t be too generous with adding water as Rendang is served in a thick sauce.
Sambal goreng beans
The ingredients:
- fresh green beans
- 1 large onion
- 2 cloves of garlic
- 3 salam leaves
- 2 slices of laos or powder
- water
- oil for frying
- 1 teaspoon of salt
- 1/2 teaspoon of sugar
Preparation:
Remove the beans and wash them in water. Pat the beans dry.
Baking:
- Put a good splash of oil in the woken fry while constantly stirring the beans.
- Add the chopped onion, the pressed garlic cloves, galangal slices and the salam leaves.
- Let fry for a while until the onion is crispy brown and the beans are soft.
- Add a small splash of water if desired but be sparing.
- Add salt and sugar to taste.
Selamat Makan!