Nasi Ambeng Klasik

Bahan

• Jasmine rice4 cups
• Beef (chuck or brisket)500g
• Chicken pieces (thighs or drumsticks)4 pieces
• Squid200g
• Coconut milk1 liter
• Tamarind paste2 tbsp
• Galangal2 cm
• Lemongrass2 stalks
• Turmeric root2 cm
• Ginger3 cm
• Garlic8 cloves
• Shallots100g
• Chili peppers (dried and fresh)to taste
• Candlenuts5
• Shrimp paste (belacan)1 tsp
• Long beans200g
• Cabbage1/4 head
• Tofu1 block
• Tempeh1 block
• Grated coconut100g
• Kaffir lime leaves4 leaves
• Bay leaves2 leaves
• Sugarto taste
• Saltto taste
• Vegetable oilfor frying
• Wateras needed

Langkah

1. 1

   Prepare the spice paste for rendang and sayur lodeh by blending galangal, lemongrass, turmeric, ginger, garlic, shallots, and chili peppers. Toast candlenuts until golden and grind.

2. 2

   For Beef Rendang: Marinate beef with half of the spice paste, tamarind paste, kaffir lime leaves, bay leaves, and salt. Simmer in coconut milk until the beef is tender and the sauce thickens and dries out.

3. 3

   For Fried Chicken: Marinate chicken pieces with salt, pepper, and a portion of the spice paste. Fry until golden brown and cooked through.

4. 4

   For Sambal Sotong: Sauté remaining spice paste with shrimp paste until fragrant. Add squid and cook briefly until done. Season with salt and sugar.

5. 5

   For Sayur Lodeh: Sauté remaining spice paste until fragrant. Add long beans, cabbage, tofu, and tempeh. Pour in coconut milk, add kaffir lime leaves and bay leaves. Simmer until vegetables are tender. Season with salt and sugar.

6. 6

   For Serunding: Sauté grated coconut with a little spice paste, sugar, and salt until dry and crumbly.

7. 7

   Steam jasmine rice until fluffy.

8. 8

   Assemble Nasi Ambeng on a large platter: place a mound of rice in the center and arrange all the side dishes around it.