Gulai Tunjang (Indonesian Beef Tendon Curry)
Ingredients:
- 500 grams beef tendon (kaki sapi)
- 1 cup coconut milk (santan)
- Spice Paste:
- 1 segment of galangal (lengkuas)
- 1 segment of ginger (jahe)
- 1 segment of turmeric (kunyit)
- 3 candlenuts (kemiri)
- 5 shallots (bawang merah)
- 1 clove garlic (bawang putih)
- 100 grams red curly chili peppers (cabe merah keriting)
- Salt to taste
- Additional Ingredients:
- 2 bay leaves (daun salam)
- 1 turmeric leaf (daun kunyit)
- 2 tamarind slices (asam kandis)
- 1 stalk lemongrass (serai), smashed
Instructions:
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Prepare the Beef Tendon:
- In a large pot, bring water to a boil and add the beef tendon pieces. Season with salt.
- Continue boiling until the tendon starts to become tender. Lower the heat and simmer until partially tender. Remove from heat and set aside.
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Make the Spice Paste:
- Blend the galangal, ginger, turmeric, candlenuts, shallots, garlic, and red chili peppers into a smooth paste. This can be done using a mortar and pestle or a blender.
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Cook the Spice Paste:
- In the same pot used for boiling the tendon, add the blended spice paste to the remaining broth. Stir well.
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Combine and Simmer:
- Pour in the coconut milk and add the bay leaves, turmeric leaf, tamarind slices, and smashed lemongrass. Bring to a gentle boil.
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Add the Beef Tendon:
- Once the mixture is boiling, add the beef tendon back into the pot. Stir to combine.
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Simmer and Season:
- Continue to simmer the curry until the beef tendon is tender and the flavors are well-blended. Adjust the seasoning with salt as needed.
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Serve:
- Once the curry is ready, serve hot. The rich, flavorful curry is sure to be a hit, and you might find yourself reaching for seconds!
Enjoy this hearty and comforting Indonesian dish that showcases the unique texture and flavor of beef tendon in a fragrant and creamy curry. Perfect for a special meal or when you’re craving something truly satisfying.
