Nasi Gandul: A Unique Dish from Pati, Central Java

 Nasi Gandul is a beloved traditional dish from Pati, Central Java, known for its rich, savory flavors and unique serving style. This dish is a combination of rice served with a flavorful beef stew cooked in a spiced coconut milk broth, accompanied by various side dishes. It’s a dish that reflects the cultural and culinary heritage of the Pati region. The word "gandul" in Javanese means “floating,” referring to how the rice is slightly submerged or “floating” in the broth when served.

Here’s how you can make Nasi Gandul at home:

 Ingredients:

For the Beef Stew (Kuah Gandul):

- 500 grams of beef (preferably beef brisket or shank)

- 1 liter of water (for boiling)

- 400 ml thick coconut milk

- 2 bay leaves

- 2 kaffir lime leaves

- 1 lemongrass stalk, crushed

- 2 tablespoons of sweet soy sauce (kecap manis)

- Salt and sugar to taste

- Oil for sautéing

For the Spice Paste:

- 5 shallots

- 4 cloves of garlic

- 3 candlenuts (kemiri)

- 1 tablespoon of coriander seeds

- 1 teaspoon of ground cumin

- 1 teaspoon of ground nutmeg

- 1 teaspoon of ground turmeric

- 1 teaspoon of galangal (fresh or powdered)

- 3 large red chilies (optional, for mild heat)

  

For the Side Dishes (Optional):

- Fried tempeh or tofu

- Fried eggs or boiled eggs

- Fried beef offal (such as liver or lung, known locally as “jerohan”)

For Serving:

- Steamed white rice

- Fried shallots (for garnish)

- Lime wedges

- Sambal (optional, for those who like it spicy)

Instructions:

1. Prepare the Beef:

- Start by boiling the beef in water until it becomes tender, which should take about 1 to 1.5 hours. Once tender, remove the beef, let it cool, and cut it into bite-sized pieces. Save the beef broth for later use.

2. Make the Spice Paste:

- Blend the shallots, garlic, candlenuts, coriander seeds, cumin, nutmeg, turmeric, galangal, and chilies into a smooth paste. If necessary, add a little water to help the blending process.

3. Cook the Beef Stew (Kuah Gandul):

- In a large pan, heat some oil and sauté the spice paste until fragrant, about 3-5 minutes.

- Add the bay leaves, kaffir lime leaves, and crushed lemongrass stalk, and continue sautéing until the spices release their