Trying out the Nasi Kandar for the first time, I was amazed at how I loved all of the flavors, even as the rice was so drenched in the numerous gravies ladled over it. Despite the dish and the restaurant being in such a mess, there was something so comforting about rice swimming with sauce, that is was unnecessary to ruin it by worrying about plating. This dish is inspired by Nasi Kandar and I encourage you to drench your rice with the gravy too!
Ingredients (serves 4)
4 tenderloin steaks, about 180-200 g each
2 tbsps olive oil
8 tbsps butter
1 small nob ginger, grated
1 small nob of galanggal, grated
2 cloves garlic, grated
1/2 grated coconut
4 tbsps flour
2 cups water
1 chili (optional)
1/2 cup coconut milk
salt and pepper to taste
- In a pot, saute in 4 tbsps of butter the ginger, galanggal, garlic and coconut until toasted, about 2 minutes.
- Add in the flour and cook until brown.
- Pour in the water and simmer for 15-20 minutes.
- Season the steaks with salt, pepper and olive oil.
- Grill the steaks to medium on a grill pan. Place remaining butter on top of the steaks while letting it rest.
- Season the sauce and then pour in coconut milk. Strain the gravy.
- Serve the steak on top of rice and pour gravy liberally over everything.