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Gulai Kawah

Name: Gulai Kawah
Prep time: PT45 minutes
Cook time: PT3 hours 30 minutes
Total time: PT4 hours 15 minutes
Yield: 20
Cuisine: Malaysia
Ingredients: 2kg undefined Beef (Preferably chuck, brisket, or a tougher cut suitable for slow cooking. Cut into large, 2-inch cubes.); 2L undefined Coconut milk (Full-fat, unsweetened. Use freshly squeezed if possible for best flavor.); 200g undefined Rempah (spice paste) (A pre-made or homemade spice paste. Key ingredients typically include shallots, garlic, ginger, galangal, chilies, turmeric, lemongrass, and various spices like coriander, cumin, and fennel.); 100g undefined Kerisik (toasted coconut paste) (Freshly made or store-bought. This adds a nutty depth and slight thickening to the curry.); 1kg undefined Potatoes (Peeled and cut into large, 1.5-inch chunks. Waxy varieties like Yukon Gold hold their shape well.); 2 tablespoons undefined Tamarind paste (Mixed with 1/4 cup water and strained, to add a touch of sourness.); To taste undefined Salt; 1-2 tablespoons undefined Sugar (Optional, to balance flavors.); 3 tablespoons undefined Vegetable oil (For frying the rempah.)

Malaysian Feast Curry

A rich and aromatic beef curry cooked in a large pot, traditionally prepared for Malaysian feasts (kenduri). This Gulai Kawah features tender beef simmered in a luscious coconut milk gravy, infused with a complex spice paste (rempah) and finished with toasted coconut (kerisik) and potatoes.

준비 시간45 minutes

조리 시간3 hours 30 minutes

총 시간4 hours 15 minutes

1회 제공량20

난이도Medium

2개의 수정· Feb 8

나만의 버전 만들기

🧂 재료

2kg Beef(Preferably chuck, brisket, or a tougher cut suitable for slow cooking. Cut into large, 2-inch cubes.)
2L Coconut milk(Full-fat, unsweetened. Use freshly squeezed if possible for best flavor.)
200g Rempah (spice paste)(A pre-made or homemade spice paste. Key ingredients typically include shallots, garlic, ginger, galangal, chilies, turmeric, lemongrass, and various spices like coriander, cumin, and fennel.)
100g Kerisik (toasted coconut paste)(Freshly made or store-bought. This adds a nutty depth and slight thickening to the curry.)
1kg Potatoes(Peeled and cut into large, 1.5-inch chunks. Waxy varieties like Yukon Gold hold their shape well.)
2 tablespoons Tamarind paste(Mixed with 1/4 cup water and strained, to add a touch of sourness.)
To taste Salt
1-2 tablespoons Sugar(Optional, to balance flavors.)
3 tablespoons Vegetable oil(For frying the rempah.)

👨‍🍳 조리법

1
Prepare the aromatics: Heat the vegetable oil in a large, heavy-bottomed pot or wok (kawah) over medium heat. Add the rempah (spice paste) and sauté, stirring frequently, until it darkens slightly and becomes very fragrant. This process, called 'pecah minyak' (breaking the oil), should take about 15-20 minutes. Be careful not to burn the paste.
⏱️ 15-20 minutes
2
Add the beef cubes to the pot and stir well to coat them with the rempah. Sear the beef for about 5-7 minutes until browned on all sides. Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer slowly for at least 2 hours, or until the beef is becoming tender. Stir occasionally to prevent sticking.
⏱️ 2 hours 5-7 minutes
3
Add the prepared potatoes and the kerisik (toasted coconut paste) to the pot. Stir everything together. Continue to simmer, covered, for another 45 minutes to 1 hour, or until the potatoes are tender and the beef is fork-tender. The gravy should have thickened considerably.
⏱️ 45-60 minutes
4
Stir in the tamarind liquid, salt, and sugar (if using). Taste and adjust the seasoning as needed. The curry should have a balance of savory, slightly sweet, and tangy notes. Simmer for a final 5-10 minutes to allow the flavors to meld.
⏱️ 5-10 minutes
5
Serve hot. Gulai Kawah is traditionally served as part of a larger feast, often accompanied by lemang (glutinous rice cooked in bamboo) and rendang (slow-cooked meat).
⏱️ N/A

요리 기록 추적

💡 전문가 팁

✓Traditionally cooked in a giant wok (kawah) over an open fire, which imparts a unique smoky flavor. A large, heavy-bottomed Dutch oven or stockpot will work well indoors.
✓Stirring is often a communal activity during large feasts, ensuring the curry doesn't stick and burns.
✓For a richer flavor, you can add a few kaffir lime leaves or a stalk of bruised lemongrass during the simmering process.
✓The consistency of the gravy can be adjusted by adding a little more coconut milk if it becomes too thick, or simmering uncovered for longer if too thin.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Chicken version: Substitute beef with bone-in chicken pieces, adjusting simmering time accordingly (chicken cooks faster).
Vegetarian version: Use firm tofu, tempeh, or a mix of root vegetables like sweet potatoes and carrots instead of beef.
Spicier version: Add more fresh or dried chilies to the rempah paste.
Without potatoes: Omit potatoes for a more traditional, meat-focused curry.