Nasi Minyak Batanghari Daging Masak Hitam

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: 350 ml evaporated milk; 500 gr Jasmine rice; 50 gr shallot (about 8-10 cloves), thinly sliced; 150 gr tomato sauce; 5 gr curry leaves; 5 pcs clove; 5 gr white peppercorn; 5 gr caraway; 2 pcs long pepper; 5 gr cumin; ½ pc nutmeg; 5 cm kayumesoyi/kind of cinnamon (optional); 3 pcs mace; 5 gr coriander seed; 1 liter water; 5 pcs cardamom; 5 cm cinnamon; 200 gr pineapple; 10 gr ginger; Yields 500 ml spiced tea to cook 500 gr rice; 1 tbs ghee or oil; 50 gr onion (about 1 medium-sized onion), sliced; 5 gr salt (about 1 teaspoon); 40 gr garlic; 20 gr sugar (about 5 teaspoon); 100 gr fried sliced shallot

Jambi Aromatic Spiced Rice, Spiced Pineapple Compote, and Braised Beef with Black Roasted Spiced Grated Coconut

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

Asia
Indonesia
Starter
Main course
South East Asia
Spicy

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.