Go Back
Print

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.