📝 About This Recipe
Originating from the Pati Regency in Central Java, Nasi Gandul is a masterpiece of Javanese culinary heritage, featuring tender beef simmered in a rich, aromatic coconut milk gravy. The dish is characterized by its deep, nutty flavor profile derived from toasted kluwek and a complex blend of spices, creating a savory-sweet harmony that is deeply comforting. Traditionally served on a banana leaf-lined plate with a signature wooden spatula, it offers a rustic yet sophisticated dining experience that captures the heart of Indonesian home cooking.
🥗 Ingredients
The Beef & Broth
- 500 grams Beef Chuck or Brisket (cut into 2cm cubes)
- 1.5 liters Water (for boiling the beef)
- 500 ml Coconut Milk (use thick, fresh coconut milk for best results)
- 3 pieces Indonesian Bay Leaves (Salam)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Galangal (bruised)
The Spice Paste (Bumbu Halus)
- 10 pieces Shallots
- 5 cloves Garlic
- 4 pieces Candlenuts (toasted)
- 1 teaspoon Coriander Seeds (toasted)
- 1/2 teaspoon Cumin (toasted)
- 2 cm Ginger
- 2 pieces Kluwek (Black Nut) (seeds only, soaked in warm water)
- 2 tablespoons Palm Sugar (adjust to taste)
- 1 teaspoon Salt and White Pepper (or to taste)
For Serving
- 4 cups Steamed Jasmine Rice (warm)
- 3 tablespoons Fried Shallots (for garnish)
- 2 pieces Banana Leaves (wiped clean for lining the plates)
👨🍳 Instructions
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1
In a large pot, bring 1.5 liters of water to a boil. Add the beef cubes and cook for about 30-45 minutes, skimming off any foam that rises to the surface, until the beef is halfway tender.
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2
While the beef is simmering, prepare the spice paste. Using a blender or a stone mortar and pestle, grind the shallots, garlic, candlenuts, coriander, cumin, ginger, and soaked kluwek seeds into a very smooth paste.
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3
Heat 3 tablespoons of oil in a wok or skillet over medium heat. Sauté the spice paste along with the lemongrass, bay leaves, and galangal until fragrant and the oil begins to separate from the paste (tanak).
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4
Transfer the sautéed spice paste into the pot with the beef and its cooking liquid. Stir well to combine.
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5
Add the palm sugar, salt, and white pepper. Continue to simmer the beef on low heat until it becomes tender and the flavors have deeply penetrated the meat.
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6
Pour in the coconut milk slowly while stirring constantly to prevent the milk from curdling or 'breaking'.
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7
Simmer the gravy for another 15-20 minutes on low heat until it thickens slightly and turns a beautiful deep brownish-gold color.
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8
Perform a final taste test. The flavor should be a balanced mix of savory, sweet, and nutty. Adjust salt or sugar if necessary.
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9
To assemble, line a shallow bowl or plate with a piece of softened banana leaf (pass the leaf over a flame briefly to make it pliable).
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10
Place a mound of warm steamed rice in the center, then generously ladle the beef and the rich gravy over the rice until it is partially submerged.
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11
Garnish with a heavy sprinkle of crispy fried shallots and serve immediately while steaming hot.
💡 Chef's Tips
Always toast your candlenuts and coriander seeds before grinding to unlock their essential oils and depth. If you cannot find kluwek, you can omit it, but the dish will be lighter in color; add a teaspoon of dark soy sauce as a substitute for color. For the most tender beef, use a slow cooker on low for 6 hours after adding the spices, adding the coconut milk only in the last hour. The 'Gandul' style involves cutting the beef into very thin slices after it is cooked for a more authentic texture. Prepare the dish a day in advance; like most stews, the flavors of Nasi Gandul intensify and improve overnight.
🍽️ Serving Suggestions
Serve with 'Tempe Bacem' (sweet marinated tempeh) for a classic Javanese side. Add a side of 'Sambal Terasi' (shrimp paste chili sauce) for those who enjoy a spicy kick. Pair with 'Perkedel' (potato fritters) to soak up the extra coconut gravy. A glass of iced 'Teh Manis' (sweetened jasmine tea) perfectly cuts through the richness of the coconut milk. Traditionalists serve this with a side of salty duck eggs (Telur Asin) halved.