Recipe: Famous Nasi Krawu ( Krawu Rice )

    Nasi krawu is steamed rice-usually wrapped in banana leaves-served with the following default dishes: three kinds of toasted grated coconut (sweet brown, spicy orange and savory dark brown), dark-colored super-spicy Madurese chili paste and, as main dish, beef or beef innards krengsengan. Krengsengan refers to the East Javanese style of slow cooking with sweet soy sauce, shallots and garlic as the main spices. The result is very tender and succulent meat (beef or lamb) that has fully absorbed all the spices. Other complemeting side dishes include empal (fried marinated beef) and fried tempe. So, now let's make you'r  own Nasi Krawu!

Main Ingredients :

1. 500 grams beef tenderloin 
2. 1 finger size-plece galangal
3. 4 Indonesian bay leaves
4. 2 lemongrass stalks 
5. 300 ml thick coconut milk 
6. 50 grams coconut sugar
7. salt to taste

Spice Paste :

1. 10 shallots
2. 6 garlic cloves
3. 4 candlenuts
4. 1 thumb sized-plece ginger 
5. 1 finger sized-plece turmeric

How To Make:

1. Place beef in large pot. Fill the pot with cold water to cover it. Cook over medium heat and bring to a boil. Add a little salt, Indonesian bay leaves, kaffir lime lieves, lemongrass and galangal. When the beef is cooked trough, removed and set aside. Coarsely shred the beef.
2. In a food processor or using mortar and pestle, grind all spices to a smooth paste. Heat a little cooking oil in a skillet then sautee the spice paste. Add coconut milk.
3. Add the sheredded beef into the skillet. Continue cooking until the coconut milk breaks down and the oil separates. By this stage, the dish would have turned brown and oily.
4. Krawu Rice ready to serve.

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