Gulai Tahu and Beef Tendon
Ingredients:
- 1 package of tofu skin
- 1 package of beef tendon
- 1 piece of turmeric root
- 1 piece of crushed galangal
- 6 red chilies
- 1 stalk of lemongrass, crushed
- 1 bay leaf
- 1 kaffir lime leaf
- 3 cloves of garlic
- 1 onion
- Coriander seeds
- 2 candlenuts
- Royco seasoning (or any preferred seasoning)
- Salt, to taste
- 1/4 piece of palm sugar
- Coconut milk (I use Kara brand for convenience, but you can use fresh coconut milk)
Instructions:
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Prepare the Beef Tendon: Begin by boiling the beef tendon until it is thoroughly cooked and tender. This process helps to soften the tendon and remove excess impurities.
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Prepare the Tofu: Cut the tofu skin into small, bite-sized cubes and set aside.
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Cook the Turmeric and Chilies: Boil the turmeric root and red chilies together until they become soft. This step makes it easier to grind them into a smooth paste later.
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Grind the Spices: In a mortar and pestle or blender, grind the garlic, onion, candlenuts, coriander seeds, and the boiled turmeric and chilies into a fine paste. This mixture will form the base of your curry.
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Sauté the Spice Paste: Heat some oil in a pan over medium heat. Add the spice paste and sauté until fragrant. This step is crucial as it develops the rich flavors of the curry.
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Add Aromatics: Incorporate the crushed galangal, bay leaf, lemongrass, and kaffir lime leaf into the pan. Continue to sauté for a few minutes to release their essential oils.
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Add Liquids: Pour in 4 glasses of water and bring to a boil. Once boiling, lower the heat and add the coconut milk and palm sugar. Stir well to combine.
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Cook the Tendon: Add the pre-cooked beef tendon into the pan and let it simmer for about 5 minutes. This allows the tendon to absorb the flavors of the curry.
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Add the Tofu: Gently add the tofu cubes into the curry and cook for an additional 10-15 minutes, allowing the tofu to absorb the flavors and the curry to thicken.
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Season: Adjust the seasoning by adding Royco seasoning (or your preferred seasoning) and salt to taste. Let it simmer until everything is well combined and the flavors have melded together.
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Final Touches: Check the taste and adjust seasoning if needed. Remove from heat once the curry has reached the desired consistency.
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Serve: Transfer the Gulai Tahu and Beef Tendon to a serving dish. Enjoy it hot with steamed rice or as part of a larger meal.
Happy Cooking! If you try this recipe, don’t forget to share your results. Your feedback and recooks are always appreciated! 😊
