Nasi Gandul Khas Pati ('Gandul' Rice, Pati's Food Specialty)

I miss Pati, my home town so much. It's been along time I haven't had Nasi Gandul (Gandul Rice, Pati's Specialty Food). It riches of spices such as cumin, coriander, nutmeg, white pepper and also Indonesian Black Nuts or commonly we call it 'kluwek'. For more information about kluwek, you can see it in here. This spice is originally from Indonesia and some foods use it to enrich the flavor particularly for Nasi Rawon, Nasi Pindang Kudus and Nasi Gandul itself. Gandul is Javanese word means floating. Usually we eat Nasi Gandul in a plate covered by banana leaf. So when you pour the broth over the rice, it will look floating. 

There are several places sell Nasi Gandul in Pati. The most popular one is Nasi Gandul Gajahmati. We also like to buy one in Puri, it's located in DPLD, just near my house and the one beside TK Bhayangkari (Bhayangkari Kindergarten School). They were all good. But remember, the special spice for Nasi Gandul is 'kluwek' so don't miss it! I got kluwek from Kak Pepy, the well known author of Indonesia Eats food blog. Thank you so much Kak Pepy! Next time I wan't to try to make Nasi Pindang Kudus with it, but I really need melinjo leaves aka Gnetum gnemon; bago (in Malay and Filipino).

Here it is the recipe of Nasi Gandul Khas Pati:

Ingredients:
250 gr beef, diced it (1/4 part I boiled it and mixed it with the broth, 3/4 part I made 'empal gepuk' (it's more like seasoning beef jerky)
1 cup coconut milk

2  bay leaves

2 cm galangal, bruised it

1 lemongrass, bruised it
2 tbs vegetable oil for sauteing

Blend spices:
6 shallots
4 cloves of garlic

4 red Thai chillies
1 cm great galangal (kencur)
2 candlenuts
1 kluwek (keluak nuts/Indonesian black nuts/ Pangium Edule, click in here for details)
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp white pepper powder

1/2 tsp nutmeg

1/2 tsp shrimp paste

1 1/2 tsp salt
1/2 tsp sugar

Direction :
Boil the beef until almost tender. Slice the beef and keep the broth for later.

Saute the blend spices altogether with bruised galangal, bay leaves, lemongrass until fragrant.

Mix the sauteed blended spices and coconut milk into beef broth, bring it to boil and until the meat is tender.

Serve with sliced 'empal gepuk', fried shallots, sweet soy sauce, sambal (chili sauce), potato fritters and fried tempe.

Serving 3 peoples