120 g beef
100 g cow’s liver
30 ml cooking oil, for sauteing
Ground spices :
50 g shallots
50 g garlic
15 g candlenut
102 g big red chili
15 g turmeric
2 g coriander
Herbs and spices :
1 lemongrass, crushed
2 bay leaves
5 cardamom pods
2 g nutmeg
1 L water
100 ml coconut milk
10 g salt
10 g sugar
15 g beef powder
1 red tomato, sliced according to preference
20 g celery, thinly sliced
20 g spring onion, thinly sliced
15 g fried onions
Boil the beef and liver in a pot of water for 30 minutes. Remove and cut into preferred size.
Puree the ground spices ingredients into a paste.
Fry the herb and spices till fragrant.
Then add the paste in and saute for another 15 minutes using medium heat.
After the spices are cooked and fragrant, add the water, the beef and liver, and bring to a boil.
Once it’s boiling, add the coconut milk and seasoning. Stirring constantly so that the coconut milk doesn’t split.
Cook until the sauce thickens slightly. Turn off the heat, remove and set aside.
Ladle some Gultik into a serving bowl and top with slices of tomato, celery and spring onions. Garnish with fried onions and serve with rice.