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How to Cook Gajebo curry recipe typical of West Sumatra

"Gajebo curry recipe typical of West Sumatra.Gajebo Curry Recipe Typical Of West Sumatera.Ingredients:Ground spices:How to make:Gajebo Curry Recipe Ty "

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Gajebo curry recipe typical of West Sumatra




Gajebo Curry Recipe Typical Of West Sumatera





Not all curry from West Sumatra with curry-flavored spices, one of which is: Gajebo curry. In my opinion, this curry spice is similar to fried chili sauce from Java but tastes quite spicy!!. In its area of ​​origin in West Sumatra, gajebo curry is made from gajebo meat (brisket) which comes from the back or hump of a cow that contains a lot of fat or the Javanese call it lard. That's why this food is taboo for people with high cholesterol


Ingredients:



  • 1000 grams of beef which contain a lot of fat
  • 3 ml of water to boil the meat
  • 2 lemongrass stalks, cut in half, bruised
  • 2 teaspoons tamarind, dissolved with 4 tablespoons water
  • 4 bay leaves
  • 4 cm galangal, geprak
  • 10 kaffir lime leaves,
  • 800 ml very thick coconut milk
  • 4 teaspoons salt or to taste
  • 4 teaspoons of sugar
  • enough oil


Ground spices:



  • 10 pieces of red chili or curly red chili if you like it spicy
  • 16 red onions
  • 8 cloves of garlic
  • 4 cm turmeric, roasted or 2 teaspoons turmeric powder
  • 4 cm ginger







How to make:




  1. Boil the meat in water until the meat is tender and almost cooked. Chill.
  2. Once the broth has cooled, remove any fat floating on the surface of the stock. Measure out 500 ml of broth and set aside for the curry sauce.
  3. Cut the meat against the fibers. Set aside.
  4. Puree the ground spices with a mortar or blender. If necessary, add a little oil to a blender to facilitate the process of crushing.
  5. Saute ground spices, lemongrass, galangal, kaffir lime leaves, and bay leaves over medium heat until the spices are cooked and smell good. (approximately 10 minutes)
  6. Transfer the sauteed spices to a medium-sized saucepan. (If you are going to cook in a pan)
  7. Add to it the meat stock that was set aside earlier. Cook until boiling.
  8. Reduce the heat to medium heat, cook the curry sauce for 15 minutes.
  9. Enter the meat. Stir well. Add thick coconut milk, salt, sugar (if you like), and tamarind water.
  10. Continue to cook over medium heat for 30 minutes, stirring occasionally so that the coconut milk doesn't break.
  11. Cook until the coconut milk thickens, the meat is really tender & the spices are absorbed perfectly. Taste and add salt or sugar if necessary.
  12. Serve warm.