Gulai Sapi (Beef Curry)

To make Gulai Sapi, start by boiling the beef in water until it changes color and becomes stiff. Cut the beef into small pieces and boil it again. Next, puree shallots, garlic, red chillies, turmeric, ginger, candlenuts, and salt. Sauté these ground spices with galangal, lemongrass, lime leaves, and bay leaves in cooking oil until fragrant. Then, add the beef back to the pan, cover, and cook on low heat until tender. Finally, stir in brown sugar, coconut milk, and tamarind water, cooking until the coconut milk is slightly oily. Serve warm with fried chips and pickled vegetables.

Gulai Sapi is primarily a meat-based dish, making it suitable for non-vegetarians and those following a low-carb diet. However, it is not suitable for vegans or vegetarians due to the use of beef and coconut milk. If you're looking for a vegetarian alternative, consider substituting the beef with tofu or tempeh and using vegetable broth instead of water.

If you can't find galangal, you can use ginger as a substitute, though the flavor will differ slightly. For lemongrass, a combination of lemon zest and a bit of lime juice can work in a pinch. If you don't have candlenuts, macadamia nuts or cashews can be used as alternatives. Additionally, if tamarind water is unavailable, you can use a mixture of lime juice and brown sugar to mimic the sweet and sour flavor.

To store leftover Gulai Sapi, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 3 months. When reheating, make sure to heat it thoroughly to ensure food safety.

Gulai Sapi pairs wonderfully with fried chips and pickled vegetables, which add a nice crunch and acidity to balance the rich flavors of the curry. You can also serve it with steamed rice or rice cakes to soak up the delicious sauce. For a complete meal, consider adding a simple cucumber salad or a side of sautéed greens.