Nasi Padang

A Minangkabau feast of steamed rice surrounded by small plates of rendang, sambal, eggs, and curry-braised fish.

Ingredients

• 400g whole mackerel
• 2 cups jasmine rice
• 2 tsp sliced lemongrass
• 2 tsp palm sugar
• 2 tbsp coconut oil
• 1 cup cherry tomatoes, sliced
• a handful of fresh Thai basil, chopped
• lime wedges, for serving
• 400ml chicken stock
• 1/2 tsp tamarind paste
• 1 cup cabbage, sliced

Instructions

1. 1

   Pat the beef shin dry, season generously with salt, pepper, and ground turmeric, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat neutral vegetable oil in a wide pan or heavy pot over medium-high heat and sear the beef shin until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the grated fresh ginger and sliced shallots over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the tamarind paste and cabbage, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the beef shin to the pan, pour in the water, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the beef shin is tender and cooked through, roughly 2 hrs.

7. 7

   Stir in the lime wedges, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the Thai basil and serve hot alongside fried shallot crackers (krupuk).

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