Gulai Kawah Daging Rendang Style

Bahan

• Beef chuck, cut into 1.5-inch cubes1 kg
• Coconut milk, thick1 liter
• Lemongrass, bruised4 stalks
• Galangal, sliced3 cm
• Turmeric leaves, tied1 leaf
• Kaffir lime leaves, torn6 leaves
• Tamarind paste, diluted3 tbsp
• Gula Melaka (palm sugar)2 tbsp
• Saltto taste
• Water100 ml
• Dried chilies, soaked and blended20-25
• Shallots, blended200 g
• Garlic, blended10 cloves
• Ginger, blended4 cm
• Turmeric, fresh, blended3 cm
• Candlenuts, blended6
• Coriander seeds, toasted and ground1.5 tbsp
• Cumin seeds, toasted and ground1.5 tsp
• Fennel seeds, toasted and ground1.5 tsp
• Black pepperto taste
• Toasted coconut flakes (kerisik)3 tbsp

Langkah

1. 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. 2

   Heat a large wok or heavy-bottomed pot over medium heat. Add the spice paste and sauté until fragrant and the oil separates.

3. 3

   Add the beef cubes and stir-fry until browned on all sides.

4. 4

   Pour in the coconut milk and water. Add bruised lemongrass, sliced galangal, tied turmeric leaf, and torn kaffir lime leaves.

5. 5

   Bring to a boil, then reduce heat to low. Cook uncovered, stirring frequently, for 3-4 hours. The liquid should gradually reduce and thicken, and the beef should become very tender and caramelized.

6. 6

   Once the mixture is almost dry and the beef is deeply colored, stir in the diluted tamarind paste, Gula Melaka, and toasted coconut flakes (kerisik).

7. 7

   Continue cooking and stirring for another 15-20 minutes until the mixture is very thick and oily, resembling rendang.

8. 8

   Season with salt and black pepper to taste. Serve warm.