Entree: Indonesia – East Java – Nasi Krawu (East Javanese rice plate with seasoned shredded beef, spiced fried coconut, sambal and fresh vegetables)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 2 hrs 30 min

Additional 10 min

Total 3 hrs 20 min

Ingredients

- 3 cups (570 g) jasmine rice, rinsed
- 4 cups (950 ml) beef broth or water
- 1/2 cup (120 ml) coconut milk (optional, for a richer rice)
- 1 pandan leaf or 1 bay leaf (optional)
- 1 lb (454 g) beef chuck or brisket, boneless
- 2 cups (475 ml) water for braising the beef
- 2 tbsp (30 ml) vegetable oil for braising
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) tamarind water or 1 tsp (5 g) tamarind paste (optional)
- 1 tsp (5 g) salt for beef, plus more to taste
- 1/2 tsp (2 g) ground coriander
- 6 shallots, peeled (divided)
- 4 cloves garlic (divided)
- 2 bay leaves for the braise (optional)
- 1 cup (100 g) freshly grated coconut (or unsweetened desiccated coconut rehydrated), packed
- 2 tbsp (30 ml) vegetable oil for frying coconut
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground coriander (for serundeng)
- 1 tbsp (15 g) palm sugar or brown sugar
- Sambal:
  - 6 fresh red chilies, stems removed (about 60 g)
  - 4 small shallots
  - 1 small tomato, quartered
  - 1 tsp (5 g) toasted shrimp paste (terasi) or 1/2 tsp (2 g) dried shrimp powder
  - 1 tsp (5 g) palm sugar or brown sugar
  - 1/2 tsp (2.5 g) salt
  - 1 tbsp (15 ml) lime juice or tamarind water
  - 1 tbsp (15 ml) vegetable oil (for frying)
- Garnish and serve:
  - 1 cucumber, thinly sliced
  - 1 cup (15 g) fresh basil leaves or kemangi if available
  - 1/2 cup (50 g) fried shallots (bawang goreng)
  - Lime wedges

Instructions

1. Prepare the rice: combine rinsed rice, beef broth (or water), coconut milk (if using) and pandan or bay leaf in a pot. Bring to a boil, reduce heat to low, cover and simmer 15–20 minutes until liquid is absorbed. Remove from heat and let rest covered 10 minutes.
2. Braise the beef: in a saucepan or Dutch oven heat 2 tbsp oil over medium heat. Sear the beef on all sides until browned. Add 2 cups water, 2 sliced shallots, 2 crushed garlic cloves, bay leaves, ground coriander, 1 tsp salt and tamarind (if using). Cover and simmer gently 1.5–2 hours until very tender, or pressure cook 30–40 minutes. Remove beef and reserve braising liquid.
3. Shred the beef: when cool enough to handle, shred the beef finely with forks. In a skillet over medium heat, combine shredded beef, 2 tbsp kecap manis and 1 tbsp reserved braising liquid; fry briefly until the liquid reduces and the beef is glossy and seasoned. Adjust salt and sweet-salty balance.
4. Make serundeng (spiced fried coconut): in a dry skillet toast the grated coconut over medium heat until lightly golden and fragrant, stirring constantly. Remove, then heat 2 tbsp oil and fry 1 minced shallot and 1 minced garlic briefly; add toasted coconut back, stir in turmeric, ground coriander and palm sugar, fry until dry, golden and fragrant. Set aside.
5. Make sambal: heat 1 tbsp oil in a small pan, fry red chilies, 4 shallots and tomato until softened and slightly charred. Cool slightly, then grind or blender all with terasi, palm sugar, salt and lime juice to a coarse paste. Adjust acidity and salt.
6. Assemble Nasi Krawu: mound warm rice on a plate, top with a portion of shredded beef, a generous spoonful of serundeng, a dollop of sambal, cucumber slices, basil leaves and a sprinkle of fried shallots. Serve with lime wedges on the side.
7. To serve family-style, arrange rice and components separately so diners build plates to taste.