📝 About This Recipe
Hailing from West Sumatra, Nasi Padang is more than just a meal; it is a grand celebration of Indonesian spice craft and communal dining. This recipe focuses on the 'Hidang' style, featuring fragrant jasmine rice served with the iconic Beef Rendang, vibrant Green Chili Sambal (Sambal Ijo), and rich vegetable curry. Each bite offers a complex symphony of slow-cooked coconut milk, aromatic galangal, and fiery chilies that define the soul of Minangkabau cuisine.
🥗 Ingredients
The Fragrant Rice
- 3 cups Jasmine Rice (rinsed until water runs clear)
- 2 pieces Pandan Leaf (tied in a knot)
Beef Rendang (The Star)
- 2 lbs Beef Chuck or Shank (cut into 1.5-inch cubes)
- 4 cups Coconut Milk (full-fat for richness)
- 2 stalks Lemongrass (bruised and tied)
- 5 pieces Kaffir Lime Leaves (torn to release oils)
- 1 cup Rendang Spice Paste (blended shallots, garlic, galangal, ginger, and dried chilies)
Gulai Sayur (Vegetable Curry)
- 2 cups Young Jackfruit or Cabbage (sliced into bite-sized pieces)
- 1 teaspoon Turmeric Powder
- 1 cup Coconut Milk (thin consistency)
Sambal Ijo (Green Chili Paste)
- 10 pieces Green Large Chilies (steamed)
- 5 pieces Green Bird's Eye Chilies (for extra heat)
- 2 pieces Green Tomatoes (steamed)
- 6 pieces Shallots (steamed and mashed)
👨🍳 Instructions
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1
Start by preparing the Beef Rendang. In a heavy-bottomed pot or wok, combine the beef cubes, spice paste, lemongrass, and kaffir lime leaves over medium heat.
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2
Pour in the 4 cups of coconut milk. Bring to a boil, then immediately reduce heat to low. Simmer uncovered, stirring occasionally to prevent the bottom from scorching.
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3
Continue cooking the beef for 2.5 to 3 hours. As the liquid evaporates, the oil will separate from the coconut milk and the sauce will turn dark brown. This 'caramelization' is the key to authentic Rendang.
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4
While the beef simmers, cook the jasmine rice with the pandan leaves in a rice cooker or pot using a 1:1.5 rice-to-water ratio.
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5
Prepare the Gulai Sayur. In a separate pot, sauté a tablespoon of shallots and garlic, add turmeric, then pour in the thin coconut milk and vegetables. Simmer until tender (about 15 minutes).
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6
For the Sambal Ijo, steam the green chilies, tomatoes, and shallots for 10 minutes until soft.
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7
Coarsely grind the steamed sambal ingredients using a mortar and pestle. Sauté the paste in a little oil with salt and a pinch of sugar until fragrant.
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8
Check the Rendang. Once the meat is fork-tender and the sauce has become a thick, oily, dark-brown paste coating the beef, remove from heat.
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9
Blanch some cassava leaves or kale in salted water for 3-5 minutes to serve as a bitter contrast to the rich curries.
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10
To assemble, place a generous mound of rice in the center of a plate. Surround it with a portion of beef rendang, a ladle of vegetable gulai, a dollop of sambal ijo, and the blanched greens.
💡 Chef's Tips
For the most authentic Rendang flavor, do not rush the process; the slow reduction of coconut milk is what creates the deep, nutty flavor. If you cannot find young jackfruit, green cabbage or long beans are excellent substitutes for the Gulai. Always use full-fat coconut milk from a can or fresh press; low-fat versions will not split properly to fry the spices. To keep the Sambal Ijo vibrant green, add a squeeze of lime juice immediately after sautéing. Nasi Padang actually tastes better the next day as the spices in the Rendang continue to develop.
🍽️ Serving Suggestions
Serve with 'Kerupuk Udang' (shrimp crackers) for a necessary crunchy texture. Pair with a tall glass of 'Es Teh Manis' (Indonesian sweet iced tea) to balance the heat. Add a side of 'Telur Dadar Padang' (thick, spiced Minang-style omelet) for extra protein. Serve on a banana leaf-lined plate for a beautiful, traditional presentation. Include a side of fried lungs (Paru Goreng) if you want to be truly adventurous and traditional.