📝 About This Recipe
Hailing from the highland village of Nagari Kapau in West Sumatra, Nasi Kapau is the soul-stirring cousin of Nasi Padang, celebrated for its rich, complex curries and distinctive vegetable preparations. This dish is a symphony of flavors, featuring tender beef rendang, vibrant green chili sambal, and the iconic 'Gulai Kapau'—a creamy, turmeric-infused vegetable curry. It is a true culinary pilgrimage that brings the bold, spicy, and aromatic essence of Indonesian heritage right to your dining table.
🥗 Ingredients
The Fragrant Base (Bumbu Halus)
- 12 pieces Shallots (peeled)
- 6 cloves Garlic
- 10 pieces Red Chilies (seeds removed for less heat if desired)
- 2 inch Ginger (peeled)
- 2 inch Galangal (fresh)
- 1 inch Turmeric (fresh or 1 tsp powder)
- 4 pieces Candlenuts (toasted)
Gulai Kapau (Vegetable Curry)
- 300 grams Young Jackfruit (canned or fresh, cut into chunks)
- 100 grams Long Beans (cut into 2-inch pieces)
- 1/4 head Cabbage (cut into large squares)
- 800 ml Coconut Milk (full fat for best results)
- 2 stalks Lemongrass (bruised)
- 1 piece Turmeric Leaf (tied in a knot)
Sambal Lado Mudo (Green Chili Sambal)
- 150 grams Green Large Chilies (steamed)
- 5 pieces Green Bird's Eye Chilies (optional for extra heat)
- 2 pieces Green Tomatoes (steamed)
- 1 teaspoon Salt and Sugar (to taste)
For Serving
- 4-6 cups Steamed Jasmine Rice (hot)
- 500 grams Beef Rendang (pre-prepared or store-bought high quality)
- 200 grams Fried Beef Lung or Jerky (optional authentic addition)
👨🍳 Instructions
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1
Prepare the Bumbu Halus (spice paste) by blending shallots, garlic, red chilies, ginger, galangal, turmeric, and toasted candlenuts with a splash of oil until a smooth, vibrant paste forms.
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2
In a large heavy-bottomed pot or wok, sauté the spice paste over medium heat until fragrant and the oil begins to separate from the paste (about 8-10 minutes).
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3
Add the bruised lemongrass, turmeric leaf, and kaffir lime leaves. Stir for another 2 minutes to release their essential oils.
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4
Pour in the coconut milk slowly while stirring constantly to prevent the milk from curdling. Bring to a gentle simmer.
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5
Add the young jackfruit chunks to the simmering coconut broth. Cover and cook for about 40 minutes or until the jackfruit is tender and has absorbed the spices.
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6
While the jackfruit simmers, prepare the Sambal Lado Mudo. Coarsely grind the steamed green chilies, green tomatoes, and shallots using a mortar and pestle. Season with salt and sugar, then flash-fry in 3 tablespoons of hot oil for 2 minutes.
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7
Once the jackfruit is tender, add the long beans and cabbage to the pot. Cook for an additional 5-7 minutes until the vegetables are tender but still retain a bit of snap.
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8
Adjust the seasoning of the Gulai Kapau with salt and a pinch of sugar to balance the richness of the coconut milk.
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9
Warm your pre-prepared beef rendang in a separate pan until the oils are glistening.
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10
To assemble, place a generous mound of hot steamed rice in the center of a plate (traditionally lined with a banana leaf).
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11
Ladle the Gulai Kapau (vegetables and plenty of sauce) over one side of the rice so the sauce soaks in.
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12
Place a portion of beef rendang and a spoonful of the green chili sambal on the side. Serve immediately while hot.
💡 Chef's Tips
Always use fresh turmeric and galangal if possible; the depth of flavor is incomparable to dried powders. Do not let the coconut milk boil vigorously; a gentle simmer ensures a silky, smooth curry texture. For the most authentic flavor, 'age' your beef rendang by making it a day in advance. If you cannot find fresh turmeric leaves, substitute with extra kaffir lime leaves, though the aroma will slightly differ. To get the signature 'Kapau' look, ensure your cabbage and long beans are not overcooked; they should look vibrant.
🍽️ Serving Suggestions
Serve on a banana leaf to add a subtle tea-like aroma to the hot rice. Pair with a tall glass of 'Es Teh Manis' (Indonesian sweet iced tea) to balance the spice. Add a side of 'Kerupuk Jangat' (beef skin crackers) for a delightful crunch. A side of boiled cassava leaves is a traditional and healthy accompaniment to cut through the richness. For a complete feast, add a 'Telur Dadar Barendo' (crispy Minang-style deep-fried omelet).