I'm a big fan of Padang cuisine, one of my all time favorites is Gulai, this is a famous dish from Padang, I got this recipe from the internet and done some twist to suite my taste.
Here is the recipe
Dry spice mix
1. Cardamom pods 4 pcs
2. Cinnamon 3 cm
3. Gamboge (asam kandis) 2 pcs
4. Cumin 2 teaspoon
5. Fenugreek seeds (klabat) 2 teaspoon
6. Cloves 4 pcs
7. White pepper 2 teaspoon
8. Nutmeg ½ teaspoon
9. Dries keffir lime leaves 3 pcs
10. Dried bay leaves (daun salam kering) 2 pcs
Grind the dry spice mix
Fresh spice mix
1. Shallot 10 pcs
2. Garlic 10 pcs
3. Ginger 5 cm
4. Turmeric 5 cm
5. Turmeric leaves 2 pcs
6. Galangal 5 cm
7. Candle nut 10 pcs
8. Lemongrass 3 pcs
9. Keffir lime juice ( from 2 pcs of fruit)
10. Red chilli 2 pcs (remove the seed if you want to reduce the heat)
11. Tomato 2 pcs
12. Salt 1 teaspoon (depends on your taste)
13. Sugar 1 teaspoon
14. Water 2 cups
15. Vegetable ghee (minyak Samin) for sauté 2 tablespoon
Blend the fresh spice mix and sauté with vegetable ghee
Other ingredients:
Water 200 ml
Coconut milk 200 ml
Meat (red or white) 1 kg
Cooking:
1. For a kg of meat mix 3 table spoon of dry mix with a cup (200 ml) of fresh mix
2. Heat the pan, pour both mix stir gently
3. If you use white meat (chicken is recommended), add coconut milk and water until boiled, then add the meat, cook the meat with high heat for 10 minutes then reduce the heat, cook until tender.
4. If you use red meat (mutton is recommended), add the meat to the mix stir it until the meat slightly cooked then add coconut milk and water, cook the meat with high heat for 10 minutes then reduce the heat, red meat will take longer time to cook.
5. Adjust the salt level and sugar level according to your taste
6. You can add paprika powder if you want to have red colour without increasing the heat level.
7. You can store the remaining dry mix and fresh mix to be used later in the fridge.
