Gulai Lemak Cili Api Daging Salai (Smoked Beef Curry)
Hidangan tradisional · Malaysian
A rich and spicy coconut milk-based curry featuring tender smoked beef, infused with the fiery kick of bird's eye chilies and aromatic spices. This classic dish is a staple in Malaysian cuisine, known for its complex flavors and creamy texture.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Smoked Beef (Daging Salai)500g
- Coconut Milk (Thick)400ml
- Coconut Milk (Thin)200ml
- Bird's Eye Chilies (Cili Padi)15-20
- Galangal2cm piece
- Turmeric2cm piece
- Lemongrass2 stalks
- Shallots5-6
- Garlic3 cloves
- Kaffir Lime Leaves4-5
- Assam Gelugur (Garcinia Cambogia)2 pieces
- Saltto taste
- Wateras needed
- Vegetable Oil1 tbsp
Langkah
- 1
Prepare the spice paste: pound or blend bird's eye chilies, galangal, turmeric, lemongrass (white part only), shallots, and garlic until smooth.
- 2
In a pot, heat vegetable oil over medium heat. Add the spice paste and sauté until fragrant and oil separates.
- 3
Add the smoked beef and stir-fry for a few minutes until lightly browned.
- 4
Pour in the thin coconut milk, kaffir lime leaves, and assam gelugur. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld and the beef to tenderize.
- 5
Add the thick coconut milk and stir continuously to prevent curdling. Simmer gently for another 10-15 minutes until the curry thickens slightly.
- 6
Season with salt to taste. Adjust consistency with a little water if too thick.
- 7
Serve hot, garnished with fresh kaffir lime leaves.
