Indonesian Rendang with Nasi Kuning and Sambal Goreng Boontjes

Ingredients

• 500 g chuck steak (cut into bite-sized pieces, keep the fat for flavor)
• 1 rendang paste (one package/container from a Toko or Asian grocery)
• 0.2 block santen (coconut cream block) (divided; 1/5 block for the meat)
• 1.5 cup water (for the rendang)
• 200 g white rice (washed until water is clear)
• 300 ml water (for the rice)
• 1 tsp salt (for the rice)
• 1 tsp turmeric (for the rice)
• 0.2 block santen (coconut cream block) (for the rice)
• 2 bay leaves (for the rice)
• 250 g green beans (trimmed and cut into pieces)
• 2 cloves garlic (minced)
• 1 shallot (chopped; or use a small onion)
• 1 tbsp oil (for sautéing beans)
• 1 tbsp sambal trassi (shrimp paste chili sauce)
• 1 tsp palm sugar (gula djawa)
• 0.5 tsp galangal powder
• 0.5 tsp lemongrass powder (or fresh lemongrass if available)
• santen (coconut cream block) (a small piece for the beans)
• 1 bay leaf (for the beans)
• salt (to taste for the beans)
• 100 ml water (for the beans)

Steps

1. 1

   Cut the chuck steak into bite-sized pieces, leaving the fat attached for extra flavor.

2. 2

   In a large pan or Dutch oven, fry the rendang paste over low heat to release the aromatics without burning them.

3. 3

   Add the beef pieces to the pan and sear them briefly with the paste.

4. 4

   Pour in 1.5 cups of water and add 1/5 block of santen (coconut cream). Stir to combine; the santen will melt into the liquid.

5. 5

   Cover the pan and let the beef simmer on very low heat for at least 4 hours, until the meat is tender and the sauce has reduced and darkened.

6. 6

   For the Nasi Kuning: Wash 200g of rice thoroughly (about 3 times) until the water runs clear.

7. 7

   Place the washed rice in a rice cooker or pot. Add 300ml water, 1 tsp salt, 1 tsp turmeric, 1/5 block of santen, and 2 bay leaves.

8. 8

   If using a rice cooker, start the cycle. If using a pan: bring to a boil, cover with a lid, and simmer on low heat for 10 minutes. Turn off the heat and let it steam for another 10 minutes without removing the lid.

9. 9

   For the Sambal Goreng Boontjes: Trim the ends off the green beans and cut them into smaller pieces. Mince the garlic and shallot.

10. 10

    Heat oil in a pan and sauté the shallot until softened, then add the garlic and 1 tbsp sambal trassi. Fry briefly.

11. 11

    Add the green beans to the pan along with 1 tsp palm sugar, 0.5 tsp galangal powder, 0.5 tsp lemongrass powder, a small piece of santen, 1 bay leaf, salt to taste, and 100ml water.

12. 12

    Stir well, cover, and let the beans braise until they are tender-crisp (not completely soft).

13. 13

    Once the rice and beans are finished and the rendang is dark and falling apart, fluff the rice and serve everything together on a plate, optionally with a boiled egg.

Notes

If you don't have a rice cooker, the pan method for the rice is: wash rice, bring to boil, lid on for 10 mins on low, then 10 mins off heat (keep lid on throughout). The rendang is best when slow-cooked for a long time until the oil separates from the sauce.

Nutrition per serving

• Indonesian
• Main Course
• Slow-Cooked
• Beef
• Rice Dish
• Spicy
• Dinner