Beef Pindang Rice from Kudus

 Pindang rice originates from Kudus, Central Java, and originally used buffalo meat because the people of Kudus were forbidden to eat beef at that time. The name "pindang" refers to the cooking method, not to salted fish.  

Today, pindang rice is often served with beef or chicken and has a similar flavor to rawon due to its savory broth. However, rawon differs in that it does not use coconut milk, while pindang rice does.

Main ingredients: Rice, meat (originally buffalo, now often beef or chicken), pindang sauce, and melinjo leaves (daun so).

Taste: The sauce tends to be savory with a slightly sweet flavor and has a distinctive aroma from the melinjo leaves.

Differences from rawon: Although similar, pindang rice uses coconut milk and melinjo leaves, while rawon does not use coconut milk and uses klewak (a type of bitter gourd) and has a distinct flavor.