Indonesian Rijsttafel

local_grocery_store Ingredients

• 4 cups jasmine rice, cooked
• 2 lbs beef chuck, cut into 1-inch cubes
• 2 cans coconut milk
• 2 stalks lemongrass, smashed
• 3 slices galangal, smashed
• 6 kaffir lime leaves
• 2 tbsp tamarind paste
• 2 tbsp palm sugar, grated
• 2 tbsp vegetable oil
• 6 shallots, chopped
• 6 cloves garlic, chopped
• 10 dried red chilies, soaked in hot water
• 4 candlenuts, toasted
• 1 tsp coriander seeds, toasted and ground
• 1 tsp cumin seeds, toasted and ground
• 1 tsp turmeric, ground
• 1 tsp salt
• 1 tsp sugar
• 4 cups water
• 1 lb green beans, trimmed and halved
• 4 potatoes, peeled and cut into chunks
• 2 carrots, peeled and cut into chunks
• 1/2 head cabbage, shredded
• 1 cup bean sprouts
• 1 block tofu, cut into cubes
• 1/2 cup peanuts, roasted and chopped
• 1 lime, cut into wedges
• 4 chicken breasts, cut into cubes
• 2 stalks lemongrass, smashed
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 1/4 cup kecap manis
• 2 tbsp soy sauce
• 1 lime, juiced
• 12 sate sticks
• 1/2 cup peanut butter
• 1/4 cup coconut milk
• 2 tbsp kecap manis
• 1 tbsp sugar
• 1 lime, juiced
• 1/4 cup water
• 1/2 cucumber, sliced
• 2 tomatoes, sliced
• 2 shallots, sliced
• 2 red chilies, sliced
• 1 lime, juiced
• 1/2 tsp salt
• 1 tsp sugar

restaurant_menu Method

1. 1.To make the beef rendang, heat the oil in a large pot over medium-high heat. Add the shallots, garlic, and chilies, and sauté until fragrant. Add the beef and cook until browned on all sides. Add the lemongrass, galangal, kaffir lime leaves, tamarind paste, palm sugar, and coconut milk, and stir well. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
2. 2.To make the nasi goreng, heat the oil in a wok or large skillet over high heat. Add the shallots, garlic, and chilies, and stir-fry for 1-2 minutes. Add the rice and stir-fry for another 2-3 minutes. Add the soy sauce, kecap manis, and salt, and stir-fry for another 1-2 minutes. Push the rice to the sides of the wok or skillet, and crack the eggs into the center. Scramble the eggs until cooked, then mix with the rice.
3. 3.To make the sate ayam, marinate the chicken in the lemongrass, garlic, ginger, kecap manis, soy sauce, and lime juice for at least 1 hour. Thread the chicken onto sate sticks, and grill or broil until cooked through.
4. 4.To make the gado-gado, blanch the green beans, potatoes, and carrots in boiling water until tender. Drain and arrange on a platter with the cabbage, bean sprouts, tofu, and boiled eggs. To make the peanut sauce, combine the peanut butter, coconut milk, kecap manis, sugar, lime juice, and water in a saucepan over low heat. Stir until smooth and heated through. Serve the peanut sauce with the gado-gado.
5. 5.To assemble the rijsttafel, arrange the dishes on a large table or buffet. Serve with sliced cucumbers, tomatoes, shallots, and red chilies, and lime wedges for squeezing over the dishes.

lightbulb_outline Tips

• chevron_rightMany of the dishes can be prepared ahead of time, and reheated before serving. Consider enlisting the help of friends or family to make the meal more fun and festive!
• chevron_rightIf you can't find some of the ingredients, don't worry - substitutions can be made. For example, you can use regular sugar instead of palm sugar, or regular limes instead of kaffir limes.