Gulai Kawah Daging (Traditional Beef Gulai)
Hidangan tradisional · Malaysian
A rich and aromatic slow-cooked beef gulai, traditionally prepared in a 'kawah' (wok or cauldron). This classic version emphasizes deep flavors from a complex spice paste and coconut milk, resulting in tender beef in a thick, savory gravy.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Beef shank, cubed1 kg
- Coconut milk, thick800 ml
- Lemongrass, bruised3 stalks
- Galangal, sliced2 cm
- Turmeric leaves, torn2 leaves
- Kaffir lime leaves, torn5 leaves
- Tamarind paste, diluted2 tbsp
- Gula Melaka (palm sugar)1 tbsp
- Saltto taste
- Water200 ml
- Dried chilies, soaked and blended15-20
- Shallots, blended150 g
- Garlic, blended8 cloves
- Ginger, blended3 cm
- Turmeric, fresh, blended2 cm
- Candlenuts, blended5
- Coriander seeds, toasted and ground1 tbsp
- Cumin seeds, toasted and ground1 tsp
- Fennel seeds, toasted and ground1 tsp
- Black pepperto taste
Langkah
- 1
Prepare the spice paste by blending dried chilies, shallots, garlic, ginger, fresh turmeric, candlenuts, coriander seeds, cumin seeds, and fennel seeds until smooth.
- 2
Heat a large wok or pot (kawah) over medium heat. Add the spice paste and sauté until fragrant and the oil separates.
- 3
Add the cubed beef shank to the wok and stir-fry until browned on all sides.
- 4
Pour in the thick coconut milk and water. Add bruised lemongrass, sliced galangal, torn turmeric leaves, and torn kaffir lime leaves.
- 5
Bring to a simmer, then reduce heat to low. Cover and cook for at least 2-3 hours, or until the beef is very tender and the gravy has thickened.
- 6
Stir in the diluted tamarind paste and Gula Melaka. Season with salt and black pepper to taste.
- 7
Continue to simmer for another 15-20 minutes, allowing the flavors to meld and the gravy to reach desired consistency.
- 8
Serve hot, garnished with fresh cilantro and fried shallots if desired.
