| Ingredient |
Amount |
Calories |
| Shallots, raw |
220g |
158kcal |
| Rice white long-grain raw |
370g |
1351kcal |
| Noodles, egg, spinach, cooked |
200g |
264kcal |
| Ginger root |
15g |
12kcal |
| Turmeric ground |
2.3g |
7kcal |
| Garlic |
30g |
45kcal |
| Salt, table |
6g |
0kcal |
| Tap water |
1200g |
0kcal |
| Vegetable oil |
55.2g |
489kcal |
| Anise seed |
1.5g |
5kcal |
| Cloves ground |
0.5g |
1kcal |
| Coconut milk |
888g |
2042kcal |
| Cinnamon |
2.5g |
6kcal |
| Cumin, ground |
2.1g |
8kcal |
| Tomatoes, green, raw |
150g |
35kcal |
| Peppers, hot chili, red, raw |
180g |
72kcal |
| Peppers, hot chili, green, raw |
100g |
40kcal |
| Coriander ground |
2g |
6kcal |
| Sugars, granulated |
4g |
15kcal |
| Beef, raw, all grades, separable lean and fat, chuck for stew |
500g |
640kcal |
| Lemon grass (citronella), raw |
30g |
30kcal |
Recipe Instructions:
Ingredients:
For the Rice:
2 cups jasmine rice
3 cups water
For Rendang (Spicy Beef Stew):
500g beef, cut into cubes
1 can (400ml) coconut milk
2 cups water
4 kaffir lime leaves
2 lemongrass stalks, bruised
2 turmeric leaves (optional)
1 cinnamon stick
2 star anise
2 cloves
1 tbsp tamarind paste
2 tbsp vegetable oil
Salt to taste
For the Spice Paste:
6 shallots
4 cloves garlic
4 red chilies
1 inch ginger
1 inch galangal
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
For Sambal Ijo (Green Chili Sambal):
10 green chilies
2 green tomatoes
5 shallots
4 cloves garlic
1 tsp salt
1 tsp sugar
2 tbsp vegetable oil
For the Vegetables:
200g cassava leaves (or spinach)
2 cups coconut milk
2 cloves garlic, minced
1 shallot, minced
Salt to taste
Instructions:
1. Cook the Rice:
Rinse the jasmine rice until the water runs clear.
Combine rice and water in a rice cooker or pot.
Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed and the rice is tender (about 18 minutes).
2. Prepare the Rendang:
Blend all the spice paste ingredients into a smooth paste.
Heat vegetable oil in a large pot over medium heat.
Add the spice paste and cook until fragrant (about 5 minutes).
Add the beef cubes and brown them on all sides.
Pour in the coconut milk and water.
Add kaffir lime leaves, lemongrass, turmeric leaves, cinnamon stick, star anise, cloves, and tamarind paste.
Bring to a boil, then reduce heat to low and simmer uncovered for about 2-3 hours, stirring occasionally, until the beef is tender and the sauce is thickened. Season with salt to taste.
3. Prepare the Sambal Ijo:
Boil the green chilies, green tomatoes, shallots, and garlic until soft.
Drain and blend into a coarse paste.
Heat oil in a pan over medium heat.
Add the paste, salt, and sugar, and cook until the oil separates (about 5 minutes).
4. Prepare the Vegetables:
Boil the cassava leaves until tender and drain.
Heat coconut milk in a pot over medium heat.
Add garlic and shallot, cook until fragrant.
Add the boiled cassava leaves, and cook until they are coated with the coconut milk. Season with salt.
5. Serve:
Serve the cooked rice on a plate.
Arrange portions of rendang, sambal ijo, and vegetables around the rice.
Enjoy your Nasi Padang!
