📝 About This Recipe
Hailing from the coastal town of Gresik, East Java, Nasi Krawu is a legendary Indonesian breakfast dish that offers a masterful contrast of textures and flavors. This soul-warming meal features succulent, slow-braised shredded beef served alongside 'Poyah'—aromatic toasted coconut crumbles in two distinct colors—and a fiery shrimp paste sambal. Served traditionally on a fragrant banana leaf, it is a rich, savory, and deeply aromatic experience that captures the essence of Javanese culinary heritage.
🥗 Ingredients
The Beef and Aromatics
- 500 grams Beef Chuck or Brisket (cut into large chunks)
- 500 ml Coconut Milk (from 1/2 coconut or canned)
- 3 pieces Indonesian Bay Leaves (Salam)
- 3 cm Galangal (bruised)
- 2 stalks Lemongrass (white part only, bruised)
- 2 tablespoons Palm Sugar (shaved)
Spice Paste (Bumbu Halus)
- 8 pieces Shallots
- 5 cloves Garlic
- 1 tablespoon Coriander Seeds (toasted)
- 2 cm Turmeric (fresh or 1 tsp powder)
- 1.5 teaspoons Salt (to taste)
Serundeng/Poyah (Coconut Toppings)
- 200 grams Grated Coconut (freshly grated is best)
- 1/2 teaspoon Turmeric Powder (for the Yellow Poyah)
- 2 pieces Kaffir Lime Leaves (finely shredded for the Red Poyah)
- 1 teaspoon Chili Powder (for the Red Poyah)
Accompaniments
- 4 cups White Rice (steamed and hot)
- 3 tablespoons Sambal Terasi (shrimp paste chili sauce)
- 2-3 sheets Banana Leaves (wiped clean and softened over a flame)
👨🍳 Instructions
-
1
Begin by grinding the 'Bumbu Halus' (spice paste) ingredients—shallots, garlic, coriander, turmeric, and salt—into a smooth paste using a mortar and pestle or a blender with a splash of water.
-
2
In a heavy-bottomed pot or Dutch oven, combine the beef chunks, spice paste, coconut milk, bay leaves, galangal, lemongrass, and palm sugar.
-
3
Bring the mixture to a boil, then reduce the heat to low. Simmer gently for 1.5 to 2 hours until the beef is very tender and the liquid has significantly reduced into a thick, oily sauce.
-
4
Remove the beef from the pot. Once cool enough to handle, shred the beef by hand or with two forks into thin fibers.
-
5
Return the shredded beef to the remaining concentrated sauce in the pot. Sauté for 5-10 minutes until the beef absorbs all the flavors and becomes slightly dry and caramelized.
-
6
To make the Yellow Poyah: Take half of the grated coconut and mix with turmeric powder and a pinch of salt. Toast in a dry pan over low heat, stirring constantly until fragrant and dry, but not browned.
-
7
To make the Red Poyah: Mix the remaining grated coconut with chili powder, shredded kaffir lime leaves, and salt. Toast in a separate pan over low heat until dry and slightly crispy.
-
8
Prepare the serving base: Line individual plates with circles of softened banana leaves. The heat from the rice will release the leaf's aroma.
-
9
Place a generous mound of hot steamed rice in the center of the leaf.
-
10
Arrange a portion of the shredded beef on one side of the rice.
-
11
Add a tablespoon each of the Yellow Poyah and Red Poyah next to the beef, creating a vibrant contrast.
-
12
Finish with a dollop of Sambal Terasi on the side for that essential spicy kick.
💡 Chef's Tips
For the most authentic flavor, use fresh coconut milk rather than canned; the natural oils make the beef much richer. When toasting the coconut (Poyah), patience is key—keep the heat low and stir constantly to prevent burning, as it turns bitter quickly. If the beef is still tough after 2 hours, add a little water and continue simmering; the collagen must fully break down for the 'Krawu' texture. Prepare the beef a day in advance; like most stews, the flavors deepen and improve after a night in the refrigerator. Always soften the banana leaves over an open flame for a few seconds until they turn glossy; this prevents them from cracking and releases their scent.
🍽️ Serving Suggestions
Serve with a side of 'Krupuk Udang' (shrimp crackers) for an extra crunchy texture. A glass of hot 'Teh Tawar' (unsweetened jasmine tea) helps cleanse the palate after the rich, oily beef. For a complete feast, add a side of fried lungs (paru goreng) or a salted duck egg. Traditionally eaten by hand (muluk), which many locals swear makes the dish taste even better. Pair with fresh cucumber slices to provide a cool, crisp contrast to the spicy sambal.