Nasi pindang is a traditional dish from Semarang, Central Java, Indonesia

 

 

 Pindang rice Semarang is a side dish consisting of rice which is enjoyed with beef stew with the addition of melinjo leaves. Indeed, this popular menu in the city of Semarang comes from the Kudus area, Central Java, and is formulated from beef and offal which gives the sauce a savory and fatty taste.

Ingredients

• 500  beef brisket
  2  waterbay leaf
  3lemongrass stalks, bruised
  7orange leaf
  2tbsp Bango Sweet Soy Saucesalt
  5 tamarind
  100 melinjo leaves
  4  cooking oil Ground spices
  35 red onion, roasted, peeled
  15 garlic
  4  turmeric
  1 tsp roasted coriander½ tsp shrimp paste
  4 old fruit Complementary Boiled eggs Tempe tofu  Peanut brittle

How to make

1 In a frying pan, heat the oil, then add the lemon grass, bay leaves and lime leaves, stir briefly, then add the ground spices, stir-fry until fragrant.

2 Add the pieces of meat, then stir until the spices are evenly distributed. Add boiled water, bring to a boil, then reduce heat and cover the pot. Cook until meat is tender.

3 Add salt, brown sugar, tamarind water and Bango Sweet Soy Sauce, stir until the spices are absorbed. Add the melinjo leaves and cook until the melinjo leaves are cooked, remove from heat.

4 Serve.