Padang Beef Gulai
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A savory and aromatic Padang-style Beef Gulai recipe that utilizes a blend of fresh and dry spices, coconut milk, and kelapa gongseng for a rich flavor. Perfect for meal prep as it retains its taste even after freezing.
00:40:00 total
Serves 6
medium
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Ingredients
- boneless beef ribs - 1 kg
- garlic - 6 (cloves)
- shallot - 10 pc
- candlenut - 5 pc
- galangal - 4 cm
- ginger - 4 cm
- turmeric - 6 cm
- boiled red chili - 125 g
- green Thai chili - 12 pc
- oil - 130 ml
- water - 150 ml
- grated coconut - 250 g (for kelapa gongseng)
- nutmeg - ½ pc (half piece)
- coriander - 2 tsp
- cumin - 2 tsp
- white pepper - 2 tsp
- clove - 3 pc
- cardamom - 6 pc
- star anise - 2 pc
- kelapa gongseng - 2 tbsp
- coconut milk - 100 ml
- lemongrass - 2 stalk (pounded)
- kaffir lime leaf - 5 pc
- turmeric leaf - 1 pc
- asam kandis - 2 pc
- beef powder - 1 tbsp
- MSG - 1 tsp (optional)
- salt - 2 tsp
- water - 1 liter (additional for cooking)
Instructions
- Prepare Kelapa Gongseng: Toast grated coconut until dry and browned, then blend until fine.
- Toast Dry Spices: Toast nutmeg, coriander, cumin, white pepper, clove, star anise, and cardamom until fragrant, then grind.
- Blend Spices: Slice ginger and galangal. Combine with garlic, shallots, candlenuts, turmeric, green Thai chili, boiled red chili, oil, and water in a blender. Blend until smooth.
- Prepare Beef: Slice the beef into pieces.
- Sauté Spices: Sauté blended spices until the oil separates. Add ground spices, lemongrass, turmeric leaf, and kaffir lime leaves. Sauté until fragrant.
- Cook Beef: Add beef, salt, beef powder, MSG, and kelapa gongseng. Stir-fry briefly. Add 800 ml water and asam kandis. Pressure cook for 15-20 minutes.
- Final Cooking: Add the remaining water and coconut milk. Cook briefly.
- Serve: Padang Beef Gulai is ready to serve.
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