Name: Nasi Minyak Batanghari Daging Masak Hitam (Jambi Aromatic Spiced Rice, Spiced Pineapple Compote, and Braised Beef with Black Roasted Spiced Grated Coconut)
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 10 gr ginger; 5 gr coriander seed; 50 gr onion (about 1 medium-sized onion), sliced; Yields 500 ml spiced tea to cook 500 gr rice; 150 gr tomato sauce; 2 pcs long pepper; 5 pcs cardamom; 1 liter water; 40 gr garlic; ½ pc nutmeg; 5 cm kayumesoyi/kind of cinnamon (optional); 5 gr cumin; 50 gr shallot (about 8-10 cloves), thinly sliced; 5 gr caraway; 5 cm cinnamon; 5 gr curry leaves; 5 gr white peppercorn; 200 gr pineapple; 3 pcs mace; 350 ml evaporated milk; 5 pcs clove; 20 gr sugar (about 5 teaspoon); 1 tbs ghee or oil; 100 gr fried sliced shallot; 5 gr salt (about 1 teaspoon); 500 gr Jasmine rice

Preparation info

Serves
4

Difficulty
Medium

Appears in

Flavors of Indonesia

By William Wongso

Published 2016

About

Daging masak hitam or blackened meat is not rendang because it doesn’t use coconut milk during the cooking process. It uses grated coconut instead, roasted without oil until blackened, similar to Palembang’s Malbi.

Ingredients

Aromatic Spiced Rice

500 gr Jasmine rice
350 ml evaporated milk

Method

Directions

Make the spiced tea: wrap all aromatic spices in a cheese cloth. Prepare a medium stock pot. Pour water and the bundle of aromatic spices. Bring to boil over medium heat.
In a large pan, sauté the ground spices, curry leaves, shallot, onion, and tomato sauce until fragrant. Add spiced tea, evaporated milk, salt, sugar, stir well.