Gulai Gadang recipe, Padang
- 800 grams beef brisket
- 3 tablespoons cooking oil
- 3 cm ginger, crushed
- 3 cm galangal, smashed
- ½ grated coconut, toasted
- 700 ml coconut milk
- 1 pc acid kandis
- 5 pieces of leaf cup, thinly sliced
- 1 sheet of turmeric, finely sliced
- 4 slices lime leaves, thinly sliced
- 200 ml thick coconut milk
Blend:
- 9 red onions
- 5 cloves garlic
- 1 tsp cumin
- 1 tablespoon toasted coriander
- 1 teaspoon fennel
- 20 grams red chili
- 3 cm turmeric
- Seasonings to taste, if desired
- Salt to taste
Directions:
- Cut the brisket meat, set aside. Stir-fry ground ingredients, add ginger and galangal until fragrant.
- Enter the grated coconut, coconut liquid, beef brisket, kandis acid, mangkokan leaves, turmeric leaves and lime leaves. Mix well.
- Add thick coconut milk and cook until sauce thickens. Lift.
Categories:
Indonesian foods
