Here’s a list of ingredients for **Gulai Merah Red Short Ribs of Beef**, optimized for SEO-friendly formatting and including relevant keywords:
- **Beef short ribs** (1 kg, cut into pieces)
- **Coconut milk** (400 ml, for a creamy texture)
- **Red chili paste** (5 tbsp, for the signature red color and spice)
- **Lemongrass** (2 stalks, bruised for aroma)
- **Kaffir lime leaves** (3-4 leaves, for a citrusy fragrance)
- **Galangal** (1-inch piece, sliced for earthy flavor)
- **Turmeric leaves** (1-2 leaves, optional for authentic flavor)
- **Turmeric powder** (1 tsp, for color and earthy taste)
- **Coriander powder** (1 tsp, for a warm, nutty flavor)
- **Cumin powder** (1/2 tsp, for depth of flavor)
- **Garlic** (5 cloves, minced for a savory base)
- **Shallots** (5, finely chopped for sweetness)
- **Candlenuts** (3, ground for thickening and richness)
- **Tamarind paste** (1 tbsp, for a tangy kick)
- **Palm sugar** (1 tbsp, for a hint of sweetness)
- **Salt** (to taste, for seasoning)
- **Vegetable oil** (2 tbsp, for sautéing the paste)
- **Water** (as needed, for adjusting consistency)
This **Gulai Merah recipe** is perfect for those looking to create a **traditional Indonesian beef curry** with rich, bold flavors. The combination of **coconut milk**, **red chili paste**, and aromatic spices makes it a standout dish for any occasion.
Steps
# How to Make Gulai Merah (Red Short Ribs of Beef): A Flavorful Indonesian Delight
**Gulai Merah**, a rich and aromatic Indonesian beef stew, is a perfect dish for those who love bold flavors and tender meat. This recipe features **short ribs of beef** simmered in a vibrant red curry sauce made from a blend of spices and coconut milk. Follow these detailed steps to create an authentic **gulai merah** that will impress your family and guests.
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## **Ingredients for Gulai Merah (Red Short Ribs of Beef)**
- **1 kg beef short ribs**, cut into chunks
- **400 ml coconut milk**
- **2 cups water**
- **2 tbsp cooking oil**
- **2 stalks lemongrass**, bruised
- **3 kaffir lime leaves**
- **2 turmeric leaves** (optional)
- **1 tsp tamarind paste**, dissolved in 2 tbsp water
- **1 tsp salt** (adjust to taste)
- **1 tsp sugar** (optional)
### **Spice Paste (Bumbu Halus):**
- **6 shallots**
- **4 garlic cloves**
- **3 red chilies** (adjust for spiciness)
- **5 dried red chilies**, soaked in hot water
- **2 cm ginger**
- **2 cm galangal**
- **2 cm turmeric**
- **3 candlenuts** (or macadamia nuts as a substitute)
- **1 tsp coriander seeds**
- **1/2 tsp cumin seeds**
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## **Step-by-Step Instructions**
### **1. Prepare the Spice Paste**
- Blend all the **spice paste ingredients** (shallots, garlic, red chilies, dried chilies, ginger, galangal, turmeric, candlenuts, coriander seeds, and cumin seeds) in a food processor or mortar until smooth. Set aside.
### **2. Sear the Beef Short Ribs**
- Heat **2 tbsp cooking oil** in a large pot over medium heat. Add the **beef short ribs** and sear until lightly browned on all sides. Remove and set aside.
### **3. Cook the Spice Paste**
- In the same pot, add the **spice paste** and sauté for 5-7 minutes until fragrant and the oil separates. Stir frequently to prevent burning.
### **4. Simmer the Beef**
- Return the seared **beef short ribs** to the pot. Add **2 cups of water**, **lemongrass**, **kaffir lime leaves**, and **turmeric leaves** (if using). Bring to a boil, then reduce the heat to low. Cover and simmer for **1.5 to 2 hours** or until the beef is tender.
### **5. Add Coconut Milk and Seasoning**
- Once the beef is tender, pour in the **coconut milk** and stir well. Add the **tamarind paste**, **salt**, and **sugar** (if using). Simmer for another **10-15 minutes** until the sauce thickens slightly.
### **6. Adjust and Serve**
- Taste and adjust the seasoning if needed. Remove the **lemongrass**, **kaffir lime leaves**, and **turmeric leaves** before serving.
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## **Serving Suggestions**
- Serve **gulai merah** hot with steamed **jasmine rice**, **ketupat** (rice cakes), or **lontong** (compressed rice). Garnish with fried shallots or fresh cilantro for added flavor.
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## **Tips for the Best Gulai Merah**
- Use **fresh spices** for the paste to achieve the most authentic flavor.
- For a richer taste, use **homemade coconut milk** instead of canned.
- If you prefer a spicier dish, increase the number of red chilies in the spice paste.
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## **Why You’ll Love This Dish**
This **gulai merah** recipe is a perfect blend of **spicy**, **savory**, and **creamy** flavors, making it a standout dish for any occasion. The tender **beef short ribs** absorb the rich curry sauce, creating a melt-in-your-mouth experience. Plus, it’s a great way to explore **Indonesian cuisine** from the comfort of your kitchen.
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By following these steps, you’ll master the art of making **gulai merah** and enjoy a delicious, restaurant-quality meal at home. Don’t forget to share your creation on social media using hashtags like #GulaiMerah #IndonesianFood #BeefShortRibs!