Savory Indonesian Beef Leg Curry (Gule Tunjang Sapi)
Ingredients:
- 1 kg Beef leg (semi-boiled)
- 1 whole coconut (extract the thick coconut milk)
- 1 cm galangal
- 1 stalk lemongrass
- 5 kaffir lime leaves
- 1 turmeric leaf
- 1 tablespoon palm sugar
- Salt (to taste)
Spice Paste:
- 15 shallots
- 7 cloves garlic
- 30 grams curly red chilies
- 10 bird’s eye chilies (adjust to taste for spiciness)
- 1 stalk lemongrass (use the tender part)
- 2 cm young galangal
- 5 candlenuts
- 1 teaspoon coriander seeds
- 2 pieces asam kandis (or tamarind)
- 3 cm turmeric
- 1 cm ginger
Preparation Steps:
-
Sauté the spice paste: Begin by blending the shallots, garlic, curly red chilies, bird’s eye chilies, tender lemongrass, young galangal, candlenuts, coriander seeds, asam kandis, turmeric, and ginger until smooth. Heat a bit of oil in a large pan and sauté the blended spices until fragrant. Add the galangal, lemongrass, kaffir lime leaves, turmeric leaf, and asam kandis, continuing to cook until the mixture releases its oil and aroma.
-
Prepare the beef leg: Rinse the semi-boiled beef leg thoroughly and drain. Add the beef leg to the pan with the sautéed spices. Stir well to coat the beef leg with the spices. Pour in a small amount of water and cook on medium heat, allowing the beef to become tender and the flavors to infuse, approximately 1 hour.
-
-
Incorporate the coconut milk: Gradually pour in the thick coconut milk, stirring continuously to prevent curdling. Allow the curry to simmer until the sauce thickens and the beef leg is fully tender.
-
Season and serve: Adjust the seasoning with palm sugar and salt to taste. Serve the curry hot with steamed rice for a hearty and flavorful meal.
Enjoy the rich and aromatic flavors of this traditional Indonesian Gule Tunjang Sapi, a delightful beef leg curry that’s perfect for a special occasion or a comforting family meal. Happy cooking!
