Finally, I recook this another amazing dish from Indonesia. Chef @chef_marco_lim gave me the recipe few months ago but I havent got a chance to recook it. And also, today I saw @lidiatanod posted a picture of this Gulai soup on the instaram story. I told her that the other day @indonesiaeats and I were chatting and She gave me this Indonesian Gulai recipe with mungbeans.. I was like, really? Gulai with mungbeans? According to Pepy’s website, this gulai with mungbeans is from Surabaya. I didn’t know that there are many varieties of Gulai in Indonesia. The Gulai I knew is from Sumatera. So Thank you again @lidiatanod @indonesiaeats and Chef @chef_marco_lim for the recipe and tips on how to cook this awesome dish!!
Gulai is a type of food containing rich, spicy and succulent curry-like sauce commonly found in Sumatra, Indonesia. The main ingredients might be poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, and also vegetables such as cassava leaves and unripe jackfruit. The gulai sauces commonly have a thick consistency with yellowish colour because of the addition of ground turmeric. Gulai sauce ingredients consist of rich spices such as turmeric, coriander, black pepper, galangal, ginger, chilli pepper, shallot, garlic, fennel, lemongrass, cinnamon and caraway, ground into paste and cooked in coconut milk with the main ingredients.Gulai is often described as an Indonesian type of curry, indeed gulai is the common name for curry dishes in the country, although Indonesian cuisine also recognise kari or kare (curry).
So I got the recipe from Lidia Tanod, Chef Marco Lim and Pepy Nasution from her blog , since I don’t have few stuff which is written on Pepy’s blog so I twisted the recipe from these 3 amazing cooks!
I N G R E D I E N T S
- 1kg Beef
- 50gr red chillies
- 100gr shallots
- 50gr garlic
- 3cm ginger
- 4cm tumeric
- 2 lemon grass
- 5 pieces kafir lime leaves
- 2 pieces Indian bayleaves ( you can use bay leaves)
- 3cm galangal
- Gulai powder
If you dont have Gulai Powder please add these:
- 1/2tsp toasted ground cumin
- 1/2 nutmeg
- 1/2tsp coriander seed
- 3cm cinnamon
H O W T O P R E P A R E
- Before you starting to grind or pound the spices, toast turmeric, candlenuts, coriander seed and white peppercorn or you can broil them in the oven. After broiling turmeric, peel the skin off.
- Cut the shallot, garlic and root spices into smaller pieces and then put everything into food processor until they became a paste.
- Add a little bit oil or water to blend them easier.
- Heat up your your dutch oven/pot and add cooking oil. Stir fry lemongrass, galangal, salam leaves and the remaining spice paste until you can smell their aroma.
- Add the beef and stir evenly.
- Pour thin coconut milk in. Bring to a boil, turn the heat to low-medium and cook the meat until tender.
- Pour in thick coconut milk, reboil until thicken. Remove from heat.
- In each serving bowl, add sprinkle fried shallot flakes over.
- Serve with roti paratha on the side.