Ingredients with Measurements:
- 1 kg beef tendon (tunjang)
- 2 cups coconut milk
- 1 cup water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 turmeric leaves, torn
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 2 tbsp cooking oil
- Salt to taste
Special equipment needed:
- Pressure cooker (optional)
Step-by-step instructions:
1. Clean the beef tendon and cut it into bite-sized pieces.
2. In a pot, heat the cooking oil over medium heat.
3. Add the lemongrass, kaffir lime leaves, and turmeric leaves. Sauté until fragrant.
4. Add the beef tendon and stir until it changes color.
5. Pour in the coconut milk and water. Stir well.
6. Add the tamarind paste and palm sugar. Stir until the sugar dissolves.
7. Season with salt to taste.
8. If using a pressure cooker, cook for 45 minutes. If not, simmer over low heat for 2-3 hours until the beef tendon is tender.
9. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes (with pressure cooker) or 2-3 hours (without pressure cooker)
Temperature:
Simmer over low heat.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 35g
Protein: 20g
Carbohydrates: 15g
Fiber: 2g
Sugar: 8g
Substitutions for ingredients:
- Beef tendon can be substituted with beef brisket or beef shank.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
Variations:
- Add vegetables such as potatoes, carrots, or eggplants.
- Use chicken instead of beef.
- Add chili for a spicier version.
Tips and tricks:
- To make the beef tendon more tender, soak it in cold water for a few hours before cooking.
- Use fresh coconut milk for a richer flavor.
- Adjust the amount of tamarind paste and palm sugar according to your preference.
Storage instructions:
Store leftover gulai tunjang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with steamed rice and garnish with chopped cilantro.
Garnishes:
Chopped cilantro, sliced chili, fried shallots.
Pairings:
Steamed rice, cucumber salad, sambal.
Suggested side dishes:
Sambal, cucumber salad, pickled vegetables.
Troubleshooting advice:
- If the beef tendon is tough, cook it for a longer time until it becomes tender.
- If the gulai is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure the beef tendon is thoroughly cleaned before cooking.
- Store leftover gulai tunjang in the refrigerator and consume within 3 days.
Food history:
Gulai tunjang is a traditional Malay dish that originated from the state of Kelantan in Malaysia. It is a popular dish during festive occasions and is often served with steamed rice.
Flavor profiles:
Creamy, savory, slightly sweet, with a hint of tanginess from the tamarind.
Serving suggestions:
Serve hot with steamed rice and sambal.
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Region: Indonesian