Nasi Gandul

Nasi Gandul originally from Pati, Central Java, and its a "must" to put the banana leave on the base of this dish ,that's why they call it Nasi Gandul ( the dish not touching plate but banana leave). Nasi means Rice, the taste of this dish for me similar to semur, it's sweet but rich because of coconut milk.

Honestly, i never try this before. I saw this recipe from my Indonesian recipe book and i got an idea what is the taste will be like, so i made it and i like it! so authentic and rich, its not spicy at all, so my daughter like it, as well as my hubby.

Many dishes from Central Java aren't hot or spicy, which is the opposite of western Java's food, but i like both of the style, don't forget to drink a hot tea with no sugar makes it really perfect, feels like I'm back in my Grandparents village, which everything still natural and traditional style. So i will share the recipe here as usual.

Nasi Gandul

Ingredients:

• 500 gr beef, cut into 3 1/2 x 3 1/2 cm\2 Salam leave
• 3 cm galangal, brushed
• 2 lemongrass, brushed
• 6 tablespoon kecap manis
• 1 1/2 teaspoon salt
• 2 tablespoon palm sugar, crushed
• 2000 ml coconut mil
• 3 tablespoon oil

Grind ingredients:

• 12 escallot ( small brown onion)
• 5 clove garlic
• 1/2 teaspoon cumin
• 1 1/2 teaspoon coriander powder
• 1 teaspoon ground pepper
• 1/2 teaspoon ground nutmeg
• 4 candle nut
• 2 cm kencur

Condiment:

• Steam Rice
• Banana leave, line on the plate
• 1 tablespoon fried small brown onion

Method:

1. Heat the oil in a large, heavy base saucepan, Saute the grind ingredients, salam leave, galangal, lemongrass until fragrant.
2. Add beef, mix until change colour to brown, then add kecap manis, mixed well.
3. Pour in Coconut milk little bit at a time,until finish, then add salt add palm sugar. Cook until the beef tender.
4. Serve with rice on the banana leave plate, sprinkle with fried escallot.