Here’s a list of ingredients for **Gulai Merah (Red Gulai) Short Ribs of Beef**, formatted with SEO-friendly keywords for better visibility:
- **Beef short ribs** (1 kg, cut into pieces)
- **Coconut milk** (400 ml, for creamy texture)
- **Red chili paste** (5 tbsp, for vibrant color and spice)
- **Shallots** (5, finely chopped)
- **Garlic** (4 cloves, minced)
- **Ginger** (2-inch piece, sliced)
- **Galangal** (1-inch piece, sliced)
- **Lemongrass** (2 stalks, bruised)
- **Kaffir lime leaves** (3 leaves, for aroma)
- **Turmeric powder** (1 tsp, for earthy flavor)
- **Coriander powder** (1 tsp, for depth)
- **Cumin powder** (1/2 tsp, for warmth)
- **Tamarind paste** (1 tbsp, for tanginess)
- **Palm sugar** (1 tbsp, for sweetness)
- **Salt** (to taste)
- **Vegetable oil** (3 tbsp, for sautéing)
- **Water** (500 ml, for simmering)
**Optional garnishes**:
- **Fried shallots** (for crunch)
- **Fresh cilantro** (for freshness)
This **traditional Indonesian beef gulai** recipe is perfect for those looking to explore **spicy and aromatic Southeast Asian cuisine**. The combination of **beef short ribs**, **coconut milk**, and **red chili paste** creates a rich and flavorful dish that’s ideal for family dinners or special occasions.
Steps
# How to Make Gulai Merah (Red Curry) Short Ribs of Beef: A Flavorful Indonesian Delight
Gulai Merah, or Red Curry Beef Short Ribs, is a rich and aromatic Indonesian dish that combines tender beef short ribs with a vibrant red curry sauce. This recipe is perfect for those who love bold flavors and hearty meals. Follow these detailed steps to create a restaurant-quality Gulai Merah at home.
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## **Ingredients for Gulai Merah Beef Short Ribs**
- **1 kg beef short ribs**, cut into pieces
- **4 tbsp cooking oil**
- **400 ml coconut milk**
- **2 stalks lemongrass**, bruised
- **4 kaffir lime leaves**
- **2 turmeric leaves** (optional, for extra aroma)
- **2 tsp salt** (adjust to taste)
- **1 tsp sugar**
- **1 tbsp tamarind paste** (mixed with 50 ml water)
- **500 ml water**
### **Spice Paste (Bumbu Halus)**
- **8 red chilies** (adjust for spiciness)
- **5 shallots**, peeled
- **4 garlic cloves**, peeled
- **3 cm ginger**, peeled
- **3 cm galangal**, peeled
- **3 candlenuts** (or substitute with macadamia nuts)
- **1 tsp turmeric powder**
- **1 tsp coriander powder**
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## **Step-by-Step Instructions**
### **1. Prepare the Spice Paste**
- Blend all the spice paste ingredients (red chilies, shallots, garlic, ginger, galangal, candlenuts, turmeric powder, and coriander powder) in a food processor or blender until smooth. Add a little water if needed to help with blending.
### **2. Sauté the Spice Paste**
- Heat 4 tbsp of cooking oil in a large pot over medium heat.
- Add the blended spice paste and sauté for 5-7 minutes until fragrant and the oil separates from the paste. This step is crucial for developing the curry's deep flavor.
### **3. Add the Beef Short Ribs**
- Add the beef short ribs to the pot and stir well to coat them with the spice paste. Cook for 5 minutes to sear the meat slightly.
### **4. Simmer with Aromatics**
- Pour in 500 ml of water, followed by the coconut milk. Stir gently to combine.
- Add the bruised lemongrass, kaffir lime leaves, and turmeric leaves (if using).
- Bring the mixture to a gentle boil, then reduce the heat to low.
### **5. Season and Simmer**
- Add salt, sugar, and tamarind paste. Stir well to incorporate.
- Cover the pot and let the curry simmer for 1.5 to 2 hours, or until the beef short ribs are tender and the sauce has thickened. Stir occasionally to prevent sticking.
### **6. Adjust the Consistency**
- If the curry is too thick, add a little more water. If it’s too thin, let it simmer uncovered for a few more minutes.
### **7. Serve and Enjoy**
- Once the beef is tender and the curry is rich and flavorful, remove the pot from the heat.
- Serve the Gulai Merah Beef Short Ribs hot with steamed rice, boiled potatoes, or crusty bread for a complete meal.
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## **Tips for the Best Gulai Merah**
- Use fresh spices for the paste to achieve the most authentic flavor.
- For a spicier curry, add more red chilies or include bird’s eye chilies.
- Let the curry rest for 30 minutes before serving to allow the flavors to meld further.
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## **Why You’ll Love This Recipe**
This Gulai Merah Beef Short Ribs recipe is a crowd-pleaser, offering a perfect balance of spicy, savory, and slightly tangy flavors. The tender beef short ribs soak up the rich red curry sauce, making every bite a delight. Plus, it’s a great dish to prepare ahead of time, as the flavors deepen overnight.
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By following these steps, you’ll master the art of making Gulai Merah Beef Short Ribs, a dish that’s sure to impress your family and friends. Don’t forget to share your culinary creation on social media using hashtags like #GulaiMerah, #IndonesianFood, and #BeefShortRibs!