Gulai Daging Kelantan dengan Nangka (Jackfruit)
80% asli · Malaysian
A flavorful variation of Gulai Daging Kelantan that incorporates young jackfruit (nangka muda) for added texture and a subtle sweetness, common in some regional interpretations.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Beef (chuck or brisket), cubed750 g
- Young jackfruit (nangka muda), cut into chunks500 g
- Coconut milk (thick)300 ml
- Coconut milk (thin)150 ml
- Shallots, sliced150 g
- Garlic, minced4 cloves
- Ginger, grated1.5 cm
- Galangal, grated1.5 cm
- Dried chilies, soaked and blended10-15
- Lemongrass, bruised2 stalks
- Kaffir lime leaves3 leaves
- Turmeric powder1 tsp
- Coriander powder1.5 tbsp
- Cumin powder0.5 tsp
- Star anise2
- Cloves3
- Tamarind paste1 tbsp
- Saltto taste
- Wateras needed
- Vegetable oil2.5 tbsp
- Fresh turmeric leaves, for garnish (optional)a few
- Toasted coconut flakes, for garnish (optional)1 tbsp
Langkah
- 1
Prepare the spice paste: Blend shallots, garlic, ginger, galangal, and blended dried chilies until smooth.
- 2
Heat vegetable oil in a pot over medium heat. Sauté the spice paste until fragrant and oil separates.
- 3
Add turmeric powder, coriander powder, and cumin powder. Cook for 1 minute.
- 4
Add the cubed beef and stir to coat. Brown lightly.
- 5
Add the young jackfruit chunks, thin coconut milk, bruised lemongrass, kaffir lime leaves, star anise, and cloves. Bring to a simmer.
- 6
Cover and simmer on low heat for about 1 to 1.5 hours, or until the beef and jackfruit are tender. Add water if necessary.
- 7
Stir in the thick coconut milk and tamarind paste. Add salt to taste. Simmer gently for 15-20 minutes without boiling.
- 8
Remove lemongrass, kaffir lime leaves, star anise, and cloves. Serve hot, garnished with fresh turmeric leaves and toasted coconut flakes if desired.
