Gulai Daging Darat (Thick Beef Curry)

Gulai Daging Darat (Thick Beef Curry) - yet another beef recipe - orang orang utara suka makan daging lembu!

Ingredients
6 tbsp cooking oil
2 tbsp meat curry powder
2 tbsp ginger juice (grate 1 thumb-size piece of ginger and mix with 2 tbsp water, and squeeze and strain)
1 tbsp kerisik (dry roasted grated coconut - dessicated coconut can be used but it won't be as aromatic)
0.5 kg/1 lb beef sirloin, cut into pieces
500 ml/2 cups water
1 pc asam gelugur ("tamarind" or asam slice)
Salt and sugar to taste
2 tbsp budu (see previous discussion)
1 tbsp tomato puree (if a redder colour is desired)
250 ml/1 cup coconut milk

Rempah
5 shallots, peeled
3 cloves garlic, peeled
1 pc ginger 2.5.cm/1 inch in length, peeled
5 dried chillies, soaked and strained - optional

Pound or grind rempah ingredients.

Heat cooking oil in a pan over medium heat until hot. Fry rempah until fragrant. Stir in meat curry powder and ginger juice and stir-fry until aromatic. Add kerisik, stir and reduce heat.

Add beef and stir until well mixed. Pour in 250 ml/1 cup water and cook until beef is tender.

Add asam gelugur and budu and tomato puree if using. Add remaining water continue to simmer until sauce is thick. Add 250 ml/1 cup coconut milk. Bring to the boil.

Adjust taste with salt and sugar to your preference. Remove from heat and serve with steamed rice.

Or try serving with ketupat pulut (glutinous rice ketupat)

Ingredients
850 ml/3.5 cups coconut milk
2 stalks lemon grass, smashed
1.5 tsp salt
1 kg/2 lbs glutinous rice, washed and soaked for 4 hours then drained
10 pieces banana leaves, each 18 x 23 cm (7 x 9 inches), scalded (or use aluminum foil)

Put coconut milk and salt with smashed lemon grass stalks into a large pan and bring to a slow boil over low heat. Add rice and stir for 10-15 minutes until almost dry.

Cover saucepan and cook over low heat for 20 minutes until rice is half done. Remove from heat and allow to cool. Discard lemon grass.

Put 3-4 tbsp of half-cooked rice in the centre of each banana leaf. Roll into a long roll approximately 4 cm/1.5 inch in diameter. Twist and tie the two ends securely with string, strong thread or nylon fishing line. Secure roll by tying string round the centre as well. The finished product should resemble a Christmas cracker.

Place rolls in a steamer and steam for 2 hours over low heat. Cool, discard banana leaves and cut into 2.5 cm/1 inch thick slices.