Indonesia – Nasi Krawu

by Fauzan Anandika

Indonesia, as the biggest archipelago country in Southeast Asia, has many beautiful beaches and untouched islands. You can find many beautiful diving spots here. One of them is on Bawean island in East Java. Bawean island has several diving spots like in Gili and Noko. To reach Bawean island the tourists need to be well prepared. They will have a long journey to the island. Bawean Island has located 120 km from the nearest city, Gresik, and needs around 5 hours to go there.

Bawean island has fertile land where most their people live as a farmer and fisherman. When arriving on Bawean island, you will be welcomed with a beautiful white sand beach. The water here is clear so, anyone can see through the beautiful coral from the surface. To reach the diving spot, you need to rent a boat and diving equipment (if you don’t bring your own). The first diving spot, Gili, is located 30 minutes using a boat from Bawean island. Bawean island has various coral and tamed fish, so it’s safe to dive and snorkel here. There is many colorful fish that will accompany you while snorkeling. 

Visiting East Java won’t be complete without taste their delicious culinary. Bless with fertile land makes East Java could produce various food spice, herb, and ingredients. Coconut, ginger, galangal, and lemongrass use in their dish. Some food serves using banana leaves to add some unique aroma like you can find when eating Nasi Krawu.

Nasi Krawu is Gresik city traditional dish. A complete rice meal topped with shredded meat, vegetables, and sauce. Nasi Krawu usually uses mixed beef and liver for their meat combination and serves with a side of shredded spice coconut named Srundeng. Originally Nasi Krawu is a dried type food, but you can add some beef broth to make it wet. There is 3 part ingredient to cook Nasi Krawu, beef preparation, side dish, and Serundeng.  

Ingredient

Beef

• 600 grams of beef shank, thin sliced
• 3 piece of bay leaves
• 1 teaspoon of salt
• 2 tablespoon of soy sauce
• 1,5 liter of water
• 2 lemongrass, crushed
• 1 teaspoon of chicken broth powder
• 300 ml of coconut milk

Grinded spice

• 10 pieces of shallot
• 4 piece of nutmeg
• 3 cm of turmeric, grilled
• 3 clove of garlic
• 4 cm of galangal
• 1 teaspoon of coriander

Serundeng

• 100 gram of shredded coconut
• 3 piece of lime leaves
• 3 cm of turmeric, grilled
• ½ teaspoon of chicken broth powder

Fermented shrimp sauce

• 10 piece of bird eyes chili
• 2 clove of garlic
• ½ teaspoon of chicken broth powder
• 8 pieces of shallots
• 1 piece of tomato, thin sliced
• 1 teaspoon shrimp paste
• 4 tablespoon of cooking oil

Bacem Tofu

• 8 piece of tofu
• 8 piece of shallot
• 5 cloves of garlic
• 1 tablespoon of coriander
• 2 pieces of tamarind
• 2 cm of galangal
• 5 pieces of bay leaves
• 100 gram of palm sugar
• 5 tablespoon of soy sauce
• Salt
• A cup of water

How to cook

Bacem Tofu

1. Fry the tofu until half cooked.
2. Grind shallot, garlic, coriander, tamarind, and galangal.
3. Prepare a medium frying pan, heat with medium fire.
4. Add water, tofu, and all the spice except soy sauce.
5. Cook until boiling, adjust the taste using salt.
6. Add soy sauce, reduce the heat.
7. Cook until dried.
8. Fry the tofu for 2 minutes.
9. Remove into a serving plate.

Sauce preparation

1. Prepare a frying pan.
2. Add oil and fry all the ingredients for 5 minutes.
3. Grind all the ingredients using mortar and pestle.

Serundeng preparation

1. Roast all the ingredients in a frying pan.
2. Cook until dried.

Beef preparation

1. Boil beef with all the grinded spice, bay leaves, lemongrass, and salt.
2. Cook until the beef tender.
3. Adjust the taste using salt.
4. Remove the beef and shred it.
5. Boil it again for 2 minutes.

Serving and presentation

1. Prepare a serving plate.
2. Add some rice.
3. Top with beef and Serundeng.
4. Nasi Krawu ready to be served with a side of tofu Bacem and sauce.