SAVE BUAT IDUL ADHA !! GULAI TUNJANG / GULAI KIKIL KAKI SAPI
GULAI TUNJANG
Gulai Tunjang / Gulai Kikil Kaki Sapi — Beef Tendon Curry for Idul Adha
Bahan
bumbu halus :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Presto kikil (yang sudah direbus matang) selama sekitar 20 menit, lalu keluarkan uapnya sebelum membuka tutup presto; sisihkan.
- Haluskan bawang merah, bawang putih, jahe, kunyit, cabai merah besar, cabai keriting merah, pala (cincang dulu), merica, ketumbar, dan kemiri sangrai dengan sedikit minyak.
- Tumis bumbu halus bersama daun salam, sereh, lengkuas, dan daun jeruk (sobek dulu) dengan api kecil hingga matang dan tanak.
- Masukkan kikil dan air (800 ml), aduk hingga tercampur rata.
- Setelah mendidih, tambahkan garam, kaldu sapi bubuk, gula merah, dan santan instan, aduk terus agar santan tidak pecah.
- Masak dengan api sedang cenderung kecil hingga bumbu meresap dan airnya menyusut, sesekali diaduk.
- Cicipi rasanya, jika sudah pas, matikan api.
- Taburi dengan bawang goreng, lalu sajikan.
Ingredients
Ground spice paste:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Pressure-cook the tendon (already boiled tender) for about 20 minutes, then release the steam before opening the lid; set aside.
- Grind the shallots, garlic, ginger, turmeric, large red chilies, curly red chilies, nutmeg (minced first), ground pepper, ground coriander, and toasted candlenuts with a little oil.
- Saute the ground spice paste with the bay leaves, lemongrass, galangal, and kaffir lime leaves (torn first) over low heat until cooked through.
- Add the tendon and water (800 ml), stir well.
- Once it boils, add salt, beef bouillon powder, palm sugar, and instant coconut milk, stirring continuously so the coconut milk doesn't split.
- Cook over medium-low heat until the seasoning is absorbed and the liquid reduces, stirring occasionally.
- Taste, and once it's right, turn off the heat.
- Sprinkle with fried shallots, then serve.
Cook Mode
GULAI TUNJANG
Gulai Tunjang / Gulai Kikil Kaki Sapi — Beef Tendon Curry for Idul Adha
SAVE BUAT IDUL ADHA !! GULAI TUNJANG / GULAI KIKIL KAKI SAPI
SAVE BUAT IDUL ADHA !! GULAI TUNJANG / GULAI KIKIL KAKI SAPI
Bahan
bumbu halus :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Presto kikil (yang sudah direbus matang) selama sekitar 20 menit, lalu keluarkan uapnya sebelum membuka tutup presto; sisihkan.
- Haluskan bawang merah, bawang putih, jahe, kunyit, cabai merah besar, cabai keriting merah, pala (cincang dulu), merica, ketumbar, dan kemiri sangrai dengan sedikit minyak.
- Tumis bumbu halus bersama daun salam, sereh, lengkuas, dan daun jeruk (sobek dulu) dengan api kecil hingga matang dan tanak.
- Masukkan kikil dan air (800 ml), aduk hingga tercampur rata.
- Setelah mendidih, tambahkan garam, kaldu sapi bubuk, gula merah, dan santan instan, aduk terus agar santan tidak pecah.
- Masak dengan api sedang cenderung kecil hingga bumbu meresap dan airnya menyusut, sesekali diaduk.
- Cicipi rasanya, jika sudah pas, matikan api.
- Taburi dengan bawang goreng, lalu sajikan.
Ingredients
Ground spice paste:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Pressure-cook the tendon (already boiled tender) for about 20 minutes, then release the steam before opening the lid; set aside.
- Grind the shallots, garlic, ginger, turmeric, large red chilies, curly red chilies, nutmeg (minced first), ground pepper, ground coriander, and toasted candlenuts with a little oil.
- Saute the ground spice paste with the bay leaves, lemongrass, galangal, and kaffir lime leaves (torn first) over low heat until cooked through.
- Add the tendon and water (800 ml), stir well.
- Once it boils, add salt, beef bouillon powder, palm sugar, and instant coconut milk, stirring continuously so the coconut milk doesn't split.
- Cook over medium-low heat until the seasoning is absorbed and the liquid reduces, stirring occasionally.
- Taste, and once it's right, turn off the heat.
- Sprinkle with fried shallots, then serve.
Cook Notes
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