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Ingredients
- Serves 2-4 people
500 g beef gravel
1 L water
400 g thick coconut milk
10 g fried onions
30 ml cooking oil
Ground spices :
20 g curly red chili
50 g big red chili
35 g shallots
25 g garlic
15 g turmeric
15 g ginger
4 g nutmeg powder
7 g coriander
Spices:
1 pc turmeric leaf, optional
1 stick lemongrass
15 g galangal
5 pcs cardamom pod
2 kaffir lime leaves
2 pcs star anise
5 g cinnamon stick
30 g tamarind paste, dissolved in 50 ml of water
Seasoning:
20 g sugar
4 g salt
30 g beef stock powder
Gulai Tunjang (Beef Gravel Curry)
Gulai Tunjang or beef gravel curry, is a regular fixture in restaurants serving Padang cuisine and it’s always a feast, with smorgasbords of mouth-watering dishes laid out, ready for partaking. Tunjang is a traditional name for beef gravel, and is commonly cooked with the combination of spices and herbs and coconut milk, creating a delicious curry, locally known as gulai.
- Medium
- 120 min
- 60 min
- 15 min
- 1 steps
- 24 Ingredients
- Medium
- 1 steps
- 24 Ingredients
- 120 min
- 60 min
- 15 min
Instructions
-
Making Beef Gravel Curry
Boil the beef gravel for 40 minutes or until tender, then cut according to size preference, and set aside.
Puree the ground spices ingredients into a paste.
Heat the cooking oil in a pan to medium heat and sauté the paste until fragrant and cooked. Add the other spices and continue sautéing.
Next, add the pieces of beef gravel, and stir to cook until the meat changes color.
Add the water and thick coconut milk, stir to mix.
Finally, add the seasoning and stir to mix. Reduce the heat to low and cook for 1 hour or until the sauce is really thick. Turn off the heat.
Plate and Serve!
Prepare a serving bowl, then ladle some of the Gulai Tunjang into the bowl.
Top with fried onions, and serve with rice.
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Ingredients
- Serves 2-4 people
-
500 g beef gravel
1 L water
400 g thick coconut milk
10 g fried onions
30 ml cooking oil
Ground spices :
20 g curly red chili
50 g big red chili
35 g shallots
25 g garlic
15 g turmeric
15 g ginger
4 g nutmeg powder
7 g coriander
Spices:
1 pc turmeric leaf, optional
1 stick lemongrass
15 g galangal
5 pcs cardamom pod
2 kaffir lime leaves
2 pcs star anise
5 g cinnamon stick
30 g tamarind paste, dissolved in 50 ml of water
Seasoning:
20 g sugar
4 g salt
30 g beef stock powder
Nutrition
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