Javanese Beef Rice Bowl (Nasi Gandul)
Nasi Gandul Say it: NAH-see GAHN-dool
Nasi gandul is a traditional rice dish from Pati in Central Java, Indonesia. Tender beef is slowly simmered in a fragrant, mildly sweet coconut-milk gravy flavored with shallots, garlic, coriander, and palm sugar, then generously ladled over plain steamed rice. The combination of creamy coconut broth, savory beef, and fluffy rice creates a comforting, balanced meal that locals enjoy for lunch or dinner. Its special character comes from the rich, aromatic sauce that soaks beautifully into the rice.
Javanese Beef Rice Bowl (Nasi Gandul)
Nasi Gandul
Pronounced NAH-see GAHN-dool
- Serves
- 4
- Prep
- 25 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 55 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Spice paste
Method
Blend the shallots, garlic, candlenuts, coriander, cumin, turmeric, white pepper, and chilies into a smooth paste using a food processor or mortar and pestle. Add a small splash of water if the mixture is too dry.
Heat the vegetable oil in a heavy pot over medium heat. Add the spice paste, bay leaves, kaffir lime leaves, galangal, and lemongrass. Sauté for 4-5 minutes until the paste becomes fragrant and slightly darker in color.
Add the beef cubes and stir to coat them completely with the spice paste. Cook for 5 minutes until the meat is no longer pink on the outside.
Pour in the coconut milk, water, kecap manis, palm sugar, and salt. Stir well and bring the mixture to a gentle boil.
Reduce the heat to low, partially cover the pot, and simmer gently for 75-90 minutes. Stir occasionally until the beef is fork-tender and the sauce has thickened into a rich gravy. A little oil separation on top is normal.
Remove and discard the bay leaves, kaffir lime leaves, galangal, and lemongrass. Taste the gravy and adjust with a little more salt or palm sugar if needed.
To serve, mound steamed white rice on each plate or in shallow bowls. Spoon the beef pieces and plenty of the coconut gravy over the rice.
Regional variants
In the Pati region some cooks sprinkle crispy fried shallots on top for added aroma and crunch. A few modern versions add a side of tempeh or a simple cucumber salad.
Cook's notes
- Freshly made coconut milk gives the best flavor, but good-quality canned coconut milk works well if shaken thoroughly.
- Simmer the beef slowly for maximum tenderness; rushing this step will result in tougher meat.
- If the gravy thickens too much during cooking, add a splash of water to reach the desired consistency.
Serve with
Sambal of your choice, fried shallots, and a simple cucumber or bean sprout salad.
Make ahead and storage
The beef stew tastes even better the next day. Refrigerate up to 3 days and reheat gently on the stove, adding a little water if the gravy is too thick.
