Coconut Rice with Sweet & Sour Beef (Nasi Lemak & Semur Daging)

What a lovely afternoon here, super bright! The sun is warm, woo-hoo! Winter is bearable when the sun is warm hahah

I have coconut ricesweet & sour beef, and Chinese style stir-fried. Each of them can be served altogether or by itself! Nice, right? 😀 I served them altogether as you can see on this following picture, because when you have them altogether, they make you feel super complete in the tummy 😉

Don’t believe me? Give them a try 😀

My husband called his plate of meal as a very tasty meal! Just to eat the coconut rice with the veggies, he loved it, and once he tried the beef stew, he wanted more to be packed for his lunch the next day at work

Coconut Rice, which in Indonesia/Malaysia, it is known as Nasi Lemak

In South East Asian countries, Nasi Lemak (Coconut Rice) is a very well known dish. It is similar to Nasi Uduk but not quite similar. Malay nasi lemak sometimes claimed to be Malaysian’s specialty, but if you go to Indonesia, they have nasi lemak too, and furthermore, if you go visiting Thailand, they have nasi lemak as well.

Ingredients

4 bay leaves
dash of salt
water
200 ml coconut milk
2 tbsp salted margarine
3 cups rice (I used short grain Japanese Botan)

Method

  • Soak the rice in cold water for 1 hour, wash, and drain.
  • Melt margarine in a rice cooker, and saute the rice for 5 minutes. Add in coconut milk plus water until it shows ‘4’ measurement of water in the rice cooker.
  • Add salt and bay leaves. Mix well and let the rice cook. Once awhile, open the lid and using the spatula or rice cooker spoon, stir the rice.

Bokchoy & Beef

Ingredients
Hungarian Vegeta seasoning
4-5 bakchoy, sliced, cut off the head
1 steak, cubed, sprinkle with fresh ground black peppercorn
1-2 tbsp of vegetable oil
1/4 of small onion, thinly sliced
4 cloves of garlic, thinly sliced

Method

  • Heat oil in a wok, saute garlic and onion followed by the cubed steak.
  • Add in washed sliced bokchoy and seasoning, mix well
  • Cook until beef and bokchoy tender and cooked well.

Sweet & Sour Beef, which in Indonesia it is known as Semur Daging

Semur Daging, sure almost every Indonesian knows this dish, but here, I made the cooking a bit differ to regular semur daging, I added more ingredients.

Ingredients
1/4 of 1 lemon, get the juice out
Hungarian Vegeta seasoning
1/2 of 1 big tomato
sugar, as needed
4 cloves of garlic
ground white pepper
sweet soya sauce, I used Indonesian ABC
fresh ground black peppercorn
6-7 slices of steak
1/2 of 1 big onion
4 small potatoes
vegetable oil

Method

  • Cut each steak into 3-4 pieces then halved each pieces. If the steak was frozen, once defrozed, it would be tender by itself, but if you buy fresh cut steak and they are not really tender, halved each pieces and tenderize each of it with beef tenderizer tool but lightly. Marinade pieces of steaks with black peppercorn, set aside.
  • Meanwhile, make thinly slices out of the potatoes, and fry them, set aside.
  • Combine garlic, onion, tomato and chopped well with food chopper.
  • Heat 2 tbsp of cooking oil and saute the mixture, add in the steaks slices and the rest of the ingredients. Mix well.

Sooooo good, am drooling again now 😀

Coconut Rice with Sweet & Sour Beef (Nasi Lemak & Semur Daging)

Indonesian food

Ingredients

Rice

  • 4 bay leaves
  • dash of salt
  • water
  • 200 ml coconut milk
  • 2 tbsp salted margarine
  • 3 cups rice I used short grain Japanese Botan

Veggie

  • Hungarian Vegeta seasoning
  • 4-5 bakchoy sliced, cut off the head
  • 1 steak cubed, sprinkle with fresh ground black peppercorn
  • 1-2 tbsp of vegetable oil
  • 1/4 of small onion thinly sliced
  • 4 cloves of garlic thinly sliced

Beef

  • 1/4 of 1 lemon get the juice out
  • Hungarian Vegeta seasoning
  • 1/2 of 1 big tomato
  • sugar as needed
  • 4 cloves of garlic
  • ground white pepper
  • sweet soya sauce I used Indonesian ABC
  • fresh ground black peppercorn
  • 6-7 slices of steak
  • 1/2 of 1 big onion
  • 4 small potatoes
  • vegetable oil

Instructions

Rice

  • Soak the rice in cold water for 1 hour, wash, and drain.
  • Melt margarine in a rice cooker, and saute the rice for 5 minutes. Add in coconut milk plus water until it shows ‘4’ measurement of water in the rice cooker.
  • Add salt and bay leaves. Mix well and let the rice cook. Once awhile, open the lid and using the spatula or rice cooker spoon, stir the rice.

Veggie

  • Heat oil in a wok, saute garlic and onion followed by the cubed steak.
  • Add in washed sliced bokchoy and seasoning, mix well
  • Cook until beef and bokchoy tender and cooked well.

Beef

  • Cut each steak into 3-4 pieces then halved each pieces. If the steak was frozen, once defrozed, it would be tender by itself, but if you buy fresh cut steak and they are not really tender, halved each pieces and tenderize each of it with beef tenderizer tool but lightly. Marinade pieces of steaks with black peppercorn, set aside.
  • Meanwhile, make thinly slices out of the potatoes, and fry them, set aside.
  • Combine garlic, onion, tomato and chopped well with food chopper.
  • Heat 2 tbsp of cooking oil and saute the mixture, add in the steaks slices and the rest of the ingredients. Mix well.
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