Nasi Gandul (Gandul Rice Recipe)

 
Material:

   
1. 500 grams beef, cut into pieces
   
2. 3 bay leaves
   
3. 2 stalks lemongrass, crushed
   
4. 1000 cc coconut milk
   
5. 2 cm galangal, sliced
   
6. 1 teaspoon salt
   7. ½ teaspoon pepper powder
   8. 1 teaspoon flavoring, optional
   9. 1 teaspoon coriander, cumin powder
  
10. 2 teaspoons brown sugar fine comb
  
11. Cooking oil

Spices:

   
1. 8 cloves shallots
   
2. 2 cloves garlic
   
3. 1 piece red pepper
   
4. 2 cm kencur( Kaempferia galanga L.)

Complement:

   
1. Banana leaf
   
2. White rice
   
3. Fried onions

Cooking Instructions:

   1. Heat oil and sauté ground spices until fragrant. Enter the bay leaves, lemon grass, galangal, beef, coconut milk. Boil until tender. Add salt, brown sugar, coriander, cumin powder, pepper, flavorings until boiling. Lift
   2. Cover serving plates with banana leaves. Arrange rice, meat and sauce and sprinkle with fried onions. Serve hot. Can be served with fried tempeh or gorengan.

Cooking Rice Traditionally In Java

Cooking traditionally using Tungku

Although many modern rice utensils like rice cooker, there are still many people in Java who prefers to cook rice in traditional way for the reason of art and taste. People said that cooking rice in this way, the result is more fragrant and can't be easily stale, even stored in an open room like the kitchen and dining room.
So, here's how to cook rice in traditional way in Java:
Rice cooked using a steamer and steam on the firewood stove. Little trouble indeed, because they have to make a well fire from firewood, and wood must be dry. If not, it would be hard to flame. Then,wash the rice and put into the frying pan and add water, cook until half-cooked. Remove and leave for several minutes.

 
Meanwhile, boil water in the dandang (vessel steamer), put the rice into the kukusan (wooden steamer) and steam it, then cook until rice well cooked. The indication when rice already cooked is when the smoke pouring from the steamer.



  Steamer: Dandang And Kukusan

Lift the cooked rice, put on the winnowing tray and chill a fan (Sundanese people call it ihid). It helps the rice reduce the heat, so the rice would be fluffier. If you want to have a pandanus flavor in rice, add pandan leaves in to the top of rice while in steaming process.Well, soft and fluffier rice in traditional javanese cooking manner is ready to serve

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