Gulai Daging Kelantan (Traditional)

Bahan

• Beef (chuck or brisket), cubed1 kg
• Coconut milk (thick)400 ml
• Coconut milk (thin)200 ml
• Shallots, sliced200 g
• Garlic, minced5 cloves
• Ginger, grated2 cm
• Galangal, grated2 cm
• Turmeric, fresh, grated2 cm
• Dried chilies, soaked and blended15-20
• Lemongrass, bruised2 stalks
• Kaffir lime leaves4 leaves
• Turmeric powder1 tsp
• Coriander powder2 tbsp
• Cumin powder1 tsp
• Fennel powder1 tsp
• Star anise3
• Cloves5
• Cardamom pods3
• Tamarind paste1 tbsp
• Saltto taste
• Wateras needed
• Vegetable oil3 tbsp
• Fresh cilantro, for garnisha handful

Langkah

1. 1

   Prepare the spice paste: Blend shallots, garlic, ginger, galangal, fresh turmeric, and soaked dried chilies until smooth.

2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the spice paste and sauté until fragrant and the oil separates.

3. 3

   Add turmeric powder, coriander powder, cumin powder, and fennel powder. Stir well and cook for another 2 minutes.

4. 4

   Add the cubed beef to the pot and stir to coat with the spice mixture. Brown the beef lightly on all sides.

5. 5

   Pour in the thin coconut milk, add bruised lemongrass, kaffir lime leaves, star anise, cloves, and cardamom pods. Bring to a simmer.

6. 6

   Cover the pot, reduce heat to low, and simmer for at least 1.5 to 2 hours, or until the beef is very tender. Stir occasionally and add a little water if it becomes too dry.

7. 7

   Once the beef is tender, stir in the thick coconut milk and tamarind paste. Add salt to taste. Simmer gently for another 15-20 minutes, do not boil vigorously.

8. 8

   Remove lemongrass stalks, kaffir lime leaves, star anise, cloves, and cardamom pods before serving.

9. 9

   Serve hot, garnished with fresh cilantro.