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Ingredients
- Serves 2-4 people
Empal Suwir:
250 g beef
150 g coconut milk
Ground spices:
30 g shallots
20 g garlic
9 g candlenut
10 g turmeric
7 g coriander
1/4 tbsp cumin
30 g brown sugar
2 bay leaves
2 kaffir lime leaves
1 lemongrass, crushed
12 g galangal, crushed
Chili shrimp paste spices:
30 g red cayenne pepper
51 g big red chili
10 g garlic
30 g shallots
1 tomato
2 pcs shrimp paste cake
3 g salt
18 g sugar
Yellow Serundeng
Ground spices :
15 g garlic
15 g turmeric
2 kaffir lime leaves
250 g grated coconut
7 g sugar
4 g salt
7 g chicken powder
Red Serundeng
Ground spices :
10 g garlic
170 g big red chili
30 g brown sugar
10 g tamarind, dissolved in 30 ml hot water
7 g sugar
4 g salt
7 g chicken powder
1 L cooking oil, for sauteing and frying
Additional:
white rice
Nasi Krawu
Nasi Krawu is a dish from the Gresik town in East Java. Fluffy white rice served on banana leaves with a variety of side dishes such as beef slices, meat stews, beef offal, chili paste and serundeng. The chili paste served with krawu rice has a distinctive spicy taste, perfect for all spicy food lovers!
- Medium
- 60 min
- 40 min
- 15 min
- 6 steps
- 37 Ingredients
- Medium
- 6 steps
- 37 Ingredients
- 60 min
- 40 min
- 15 min
Directions
-
Make the empal
cut the beef according to preference.
Puree ground spices ingredients into a paste.
Saute the ground spices with bay leaves, kaffir lime leaves, lemongrass and galangal over medium heat for 15 minutes, stirring constantly to prevent burning.
After the spices are cooked, add the beef.
-
Add the coconut milk
Then add the thick coconut milk and stir. Cook until the coconut milk is reduced. Remove the beef and let cool to room temperature.
-
Shred and fry the beef
After the beef is cooled, shred.
Then fry until golden brown.
-
Make the chili paste
Fry all the chili shrimp paste spices ingredients until wilted or half cooked.
After frying, puree it with salt, sugar and shrimp paste until everything is well blended. Set aside.
-
Make the yellow serundeng
Puree garlic and turmeric.
Saute the pureed garlic and turmeric with kaffir lime leaves over medium heat. Add the grated coconut, salt, sugar, and chicken powder.
Stir and cook until the serundeng is dry and well blended, about 20 minutes. Once the yellow serundeng is cooked dry, set aside.
-
Make the red serundeng
Puree garlic, big red chilies, and brown sugar.
Then saute the spices with the rest of the ingredients and follow the same process as making the yellow serundeng. Set it aside.
Plate and Serve!
- On a serving plate, add white rice and place the yellow serundeng next to the rice.
- Place the red serundeng next to it, add the shredded empal, and serve with the chili sauce.
White rice can be replaced with nasi lemak or savory rice.
Besides shredded empal, fried chicken and other items can be added to the dish.
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Ingredients
- Serves 2-4 people
-
Empal Suwir:
250 g beef
-
150 g coconut milk
-
Ground spices:
30 g shallots
-
20 g garlic
-
9 g candlenut
-
10 g turmeric
-
7 g coriander
-
1/4 tbsp cumin
-
30 g brown sugar
-
2 bay leaves
-
2 kaffir lime leaves
-
1 lemongrass, crushed
-
12 g galangal, crushed
-
Chili shrimp paste spices:
30 g red cayenne pepper
-
51 g big red chili
-
10 g garlic
-
30 g shallots
-
1 tomato
-
2 pcs shrimp paste cake
-
3 g salt
-
18 g sugar
-
Yellow Serundeng
Ground spices :
15 g garlic
-
15 g turmeric
-
2 kaffir lime leaves
-
250 g grated coconut
-
7 g sugar
-
4 g salt
-
7 g chicken powder
-
Red Serundeng
Ground spices :
10 g garlic
-
170 g big red chili
-
30 g brown sugar
-
10 g tamarind, dissolved in 30 ml hot water
-
7 g sugar
-
4 g salt
-
7 g chicken powder
-
1 L cooking oil, for sauteing and frying
-
Additional:
white rice
Nutrition
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