Nasi Minyak Batanghari Daging Masak Hitam

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

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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
  • 5 gr curry leaves
  • 150 gr tomato sauce
  • 50 gr shallot (about 8-10 cloves), thinly sliced
  • 50 gr onion (about 1 medium-sized onion), sliced
  • 1 tbs ghee or oil
  • 100 gr fried sliced shallot
  • 20 gr sugar (about 5 teaspoon)
  • 5 gr salt (about 1 teaspoon)

Ground Spices

  • 40 gr garlic
  • 10 gr ginger
  • 200 gr pineapple

Spices tea

  • Yields 500 ml spiced tea to cook 500 gr rice
  • 1 liter water
  • 5 gr coriander seed
  • 5 cm cinnamon
  • 5 pcs cardamom
  • 5 cm kayumesoyi/kind of cinnamon (optional)
  • 3 pcs mace
  • ½ pc nutmeg
  • 5 gr caraway
  • 2 pcs long pepper
  • 5 gr cumin
  • 5 pcs clove
  • 5 gr white peppercorn

Method

Directions

  1. 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.
  2. 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.
  3. Add rice then stir until half-cooked and the liquid is reduced. Set aside for 15- 20 minutes.
  4. Cook rice in a steamer until well cooked.

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