Nasi Kapau is a renowned style of Nasi Padang originating from Nagari Kapau in West Sumatra, Indonesia, known for its vibrant array of pre-cooked dishes served alongside steamed rice. The image provides a close-up view of a hearty portion of Nasi Kapau, featuring two mounds of white steamed rice. Accompanying the rice are several distinct components: a rich, yellow-brown curry, likely a beef rendang or gulai, with visible chunks of meat; a darker, crumbly, and intensely spiced dish, possibly a shredded beef or chicken preparation; a vibrant red chili paste (sambal), indicative of the cuisine’s spicy nature; a long, green vegetable, appearing to be grilled or stir-fried eggplant; and some green leafy vegetables. This dish is a true celebration of Minang flavors, characterized by its complex spices, rich coconut milk-based curries, and the delightful experience of combining various textures and tastes in one plate.
Ingredients:
For the Steamed Rice (Nasi Putih):
- 2 cups long-grain white rice (e.g., Jasmine or Basmati)
- 3 cups water
For Gulai Nangka (Young Jackfruit Curry – a Nasi Kapau staple):
- 1 lb (approx. 450g) young jackfruit, fresh or canned (drained and rinsed if canned)
- 1 can (400ml) thick coconut milk
- 1 can (400ml) thin coconut milk
- 2 stalks lemongrass, bruised
- 3-4 kaffir lime leaves
- 2 bay leaves
- 1 inch galangal, bruised
- 2 tablespoons cooking oil
- Salt to taste
Gulai Spice Paste (Halus Bumbu Gulai): * 8-10 shallots * 4-5 cloves garlic * 1 inch ginger * 1 inch turmeric (fresh or ½ tsp powder) * 1 teaspoon coriander powder * ½ teaspoon cumin powder * ½ teaspoon white pepper * 3-5 bird’s eye chilies (adjust to spice preference)
For Rendang Daging (Beef Rendang – an iconic dish):
- 1 lb (approx. 450g) beef, cut into 1-inch cubes (e.g., beef short rib, chuck roast)
- 1 can (400ml) thick coconut milk
- 1 can (400ml) thin coconut milk
- 2 tablespoons cooking oil
- 2 stalks lemongrass, bruised
- 3-4 kaffir lime leaves
- 2 bay leaves
- 1 inch galangal, bruised
- Salt and sugar to taste
Rendang Spice Paste (Halus Bumbu Rendang): * 10-12 red chilies (large, or more for spicier) * 6-8 shallots * 4-5 cloves garlic * 2 inches ginger * 2 inches galangal * 1 inch turmeric * 2 stalks lemongrass (white part only) * 1 teaspoon coriander seeds * ½ teaspoon cumin seeds * ¼ teaspoon nutmeg * 3-4 candlenuts (or macadamia nuts)
For Sambal Balado Terong (Chili Eggplant):
- 1 large eggplant (Terong Ungu), sliced into 1-inch rounds
- 2 tablespoons cooking oil
- Salt to taste
Sambal Paste (Halus Bumbu Balado): * 8-10 red chilies (large) * 5-7 bird’s eye chilies (for heat, adjust to preference) * 6-8 shallots * 3-4 cloves garlic * 1 tomato, roughly chopped * 1 teaspoon sugar * ½ teaspoon salt
Equipment:
- Rice cooker or saucepan (for rice)
- 2 large pots or Dutch ovens (for gulai and rendang)
- Blender or food processor (for spice pastes)
- Large skillet (for eggplant and sambal)
- Cutting board and knife
- Spatula or wooden spoon
- Serving platter
Instructions:
- Prepare the Steamed Rice (Nasi Putih):
- Rinse the rice thoroughly under cold running water until the water runs clear.
- Combine the rinsed rice and 3 cups of water in a rice cooker or saucepan.
- Cook according to your rice cooker’s instructions, or bring to a boil in a saucepan, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed. Let it rest for 5-10 minutes, then fluff with a fork.
- Prepare Gulai Nangka (Young Jackfruit Curry):
- If using fresh jackfruit, boil or steam until tender. If canned, drain and rinse well.
- Blend all Gulai Spice Paste ingredients until smooth.
- Heat 2 tablespoons cooking oil in a large pot over medium heat. Sauté the spice paste until fragrant, about 5-7 minutes, stirring constantly.
- Add bruised lemongrass, kaffir lime leaves, bay leaves, and bruised galangal. Sauté for another 2 minutes.
- Pour in the thin coconut milk and bring to a gentle boil, stirring occasionally to prevent curdling.
- Add the young jackfruit and salt. Reduce heat to low, cover, and simmer for 15-20 minutes, or until jackfruit is tender and flavors have melded.
- Stir in the thick coconut milk. Continue to simmer gently for another 5-10 minutes, stirring frequently, until the sauce thickens slightly and becomes rich. Do not let it boil vigorously after adding thick coconut milk. Set aside.
- Prepare Rendang Daging (Beef Rendang):
- Blend all Rendang Spice Paste ingredients until very smooth.
- Heat 2 tablespoons cooking oil in a large Dutch oven or heavy-bottomed pot over medium heat. Sauté the spice paste until fragrant and the oil separates, about 10-15 minutes, stirring constantly.
- Add the beef cubes and cook, stirring, until the beef is browned on all sides.
- Add bruised lemongrass, kaffir lime leaves, bay leaves, and bruised galangal. Stir to combine.
- Pour in the thin coconut milk and bring to a simmer. Reduce heat to low, cover, and cook for 1.5-2 hours, stirring occasionally, until the beef is tender and the liquid has reduced.
- Add the thick coconut milk, salt, and sugar. Continue to cook uncovered over low heat, stirring frequently, until the liquid has almost completely evaporated and the sauce has thickened and turned into a rich, dark paste clinging to the beef. This process can take another 1-2 hours, depending on the heat and pot. The oil will separate and the rendang will turn darker. Be patient, this slow cooking is essential for authentic rendang. Set aside.
- Prepare Sambal Balado Terong (Chili Eggplant):
- Lightly salt the eggplant slices and let them sit for 15 minutes to draw out moisture. Pat dry with paper towels.
- Heat 2 tablespoons cooking oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown and tender, about 2-3 minutes per side. Remove and set aside.
- Blend all Sambal Paste ingredients until a coarse paste forms.
- In the same skillet (add a little more oil if needed), sauté the sambal paste over medium heat until fragrant and the oil separates, about 8-10 minutes, stirring frequently.
- Add sugar and salt to taste.
- Gently fold in the fried eggplant slices, ensuring they are well coated with the sambal. Cook for another 2-3 minutes to allow flavors to meld. Set aside.
- Assemble and Serve Nasi Kapau:
- On a large serving platter, spoon generous portions of steamed rice. You can shape it into a mound as seen in the image.
- Arrange portions of the Gulai Nangka, Rendang Daging, and Sambal Balado Terong around the rice. The image also shows a dark, crumbly dish and some green leafy vegetables; if you have other Minang side dishes like Dendeng Balado (crispy beef jerky with chili) or Daun Singkong Rebus (boiled cassava leaves), include them to complete the authentic Nasi Kapau experience.
- Nasi Kapau is traditionally eaten by hand, mixing the rice with the various dishes to enjoy the explosion of flavors and textures in each bite.
- This elaborate meal, while requiring multiple steps, rewards with an incredibly rich and diverse culinary experience, characteristic of West Sumatran cuisine.