GULAI DAGING SAPI

Ingredients
300 gram beef (use the part that has more fat )
500 ml coconut milk
1 stalk of Lemon grass
3 fresh Kafir Lime leaves
2 Salaam leaves (Indian Bay leafs), or you can use bayleaf as a substitute
1 tablespoon coriander leaves (optional)
100 gram Mung bean(kacang hijau), clean and cooked
1 block beef seasoning mixture
salt and sugar to taste
2 tablespoons fried shallots
Spice Paste
6 shallots ( 1 medium red onion )
4 cloves of garlic
5 Candlenuts (Kemiri), or 7 almonds as a substitute, crushed and fry without oil
2 teaspoons coriander
1 teaspoon pepper
2 teaspoons turmeric powder
2 cm fresh Galangal (Lengkuas/Laos)
1 cm ginger
1/4 teaspoon cloves powder
1/2 teaspoon cinnamon powder
1/2 teaspoon cumin powder
 2 eyes bird chillies or if you dont like it spice, you can substitute it with paprika
powder
Directions
1. Cut the beef into small pieces, then cook it into boiling water until the meat is
tender. Leave the broth for about 1 cup.
2. Grind or blend the spice paste.
3. Heat the oil, and saute the spice paste. Add lemograss, kaffir lime leaves,
salam leaves. Mixed well.
4. Put the spice paste into the meat, then pour the coconut milk and let it boil until
the spice is absord with the meat. Add the beef seasoning mixture, coriander
leaf, sugar, and salt if its necessary. Continue cooking.
5. Serve it with lontong and garnish with fried shallots and cooked Mung bean
(kacang hijau).