Gulai Kikil (Beef Tendon Curry)

Gulai kikil (sometimes also called "gulai tunjang") comes actually from Padang city in west Sumatera province and could be found in every Padang restaurant.

The beef tendon should be tender and soft, that is the most important thing for cooking this dish. This dish would be a very bad dish if the tendon still hard even they have good taste of spices. I love to cook the tendon first in a pressure cooker with some bay leaves or ginger to make them tender and to remove undesired odor. The second important thing is the turmeric leaf. Turmeric leaf brings a special fragrance to the dish. But it is difficult to find turmeric leaf in asian grocery stores in Europe. I have brought them from Indonesia. If you don't have them, just skip it or substitute them with curry leaves

The original dish of gulai kikil doesn't have green beans on it, I just put green beans just to make it more colorful.

Beef Tendon Curry (Photo credit : Veronica)

Gulai Kikil (Beef Tendon Curry)

Serve : 8

You need :
a pressure cooker
a food processor or a blender

Ingredients :
750 gr beef tendon, cut into pieces
400 ml coconut milk
400 ml water
1 turmeric leaf
4 bay leaf
2 lime leaves
2 cm galangal, smash
1 lemongrass, smash
green beans (optional)
salt

Spice paste :
3 shallots, peel
4 cloves garlic, peel
2 red chilies
3 cm ginger, peel
6 candle nuts, roast
1 tbsp turmeric powder
½ tsp coriander seeds powder
3 tbsp cooking oil

Steps :
Put beef tendon into a pressure cooker. Add in two bay leaves and pour in water to cover the beef tendon. Close the lid and turn on the heat. Cook until reaching its maximum pressure (it is usually signed with the loud noise and also the popped-up pressure regulator). Turn off the heat but DO NOT OPEN THE LID!! Wait until the pressure goes down, then open the lid and strain to remove excess water. Set aside.

For the spice paste. Put all ingredients into a food processor or a blender. Blend them with high speed until become a smooth paste. Set aside.

Prepare a wok or a pot over medium high heat. Add in spice paste, galangal, turmeric leaf, lime leaves, bay leaves, lemon grass and extra cooking oil (if needed), saute them until fragrance.

Add in cooked beef tendon, stir them for minutes until they are covered with the spice. Add in coconut milk, water and salt. Cook over medium heat until the water reduces and become thicker. Add in green beans and cook for another one minute. Turn off the heat. Serve with steamed white rice.

Recipe by Veronica & mom

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