📝 About This Recipe
Gulai Banak is a legendary delicacy from the Minangkabau highlands of West Sumatra, celebrated for its incredibly rich, custard-like texture and complex spice profile. This authentic dish features tender beef brains poached in a vibrant, golden coconut milk gravy infused with turmeric, galangal, and aromatic kaffir lime leaves. It is a true masterpiece of Padang cuisine, offering a unique melt-in-your-mouth experience that balances savory, spicy, and creamy notes in every spoonful.
🥗 Ingredients
The Protein
- 500 grams Beef Brains (fresh, cleaned of membranes and veins)
- 1 tablespoon Lime Juice (for cleaning the brains)
- 1 teaspoon Salt (for the initial soak)
The Spice Paste (Bumbu Halus)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 6-8 pieces Red Curly Chilies (adjust to preferred heat level)
- 2 cm Ginger (peeled)
- 3 cm Turmeric (fresh or 1 tsp powder)
- 2 cm Galangal (fresh)
- 4 pieces Candlenuts (toasted)
The Aromatics and Liquid
- 750 ml Coconut Milk (thick, fresh coconut milk is best)
- 1 stalk Lemongrass (bruised and tied in a knot)
- 1 piece Turmeric Leaf (tied in a knot (crucial for authentic aroma))
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 1 piece Asam Kandis (or sub with 1 tsp tamarind paste)
- to taste Salt and Sugar (approx 1.5 tsp salt and 1 tsp sugar)
- 3 tablespoons Cooking Oil (for sautéing)
👨🍳 Instructions
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1
Clean the beef brains thoroughly under cold running water. Carefully peel away the thin outer membrane and visible blood vessels to ensure a clean flavor and smooth texture.
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2
Soak the cleaned brains in a bowl of water with 1 tablespoon of lime juice and a pinch of salt for 10 minutes, then rinse and pat dry gently.
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3
Steam the brains for about 10-15 minutes until they firm up slightly. Once cooled, cut them into bite-sized chunks (about 3-4 cm cubes) and set aside.
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4
Prepare the spice paste by blending the shallots, garlic, chilies, ginger, turmeric, galangal, and toasted candlenuts with a splash of oil until completely smooth.
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5
Heat 3 tablespoons of oil in a heavy-bottomed pot or wok over medium heat. Sauté the spice paste until fragrant and the oil begins to separate from the paste (pecah minyak).
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6
Add the bruised lemongrass, turmeric leaf, kaffir lime leaves, and asam kandis to the pot. Stir for another 2 minutes to release the aromatic oils.
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7
Pour in the coconut milk slowly while stirring constantly to prevent the milk from curdling or separating.
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8
Bring the coconut milk mixture to a gentle simmer. Do not let it come to a rolling boil.
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9
Carefully slide the steamed brain chunks into the simmering gravy. Stir very gently so as not to break the delicate pieces.
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10
Season with salt and a touch of sugar. Let the curry simmer on low heat for 15-20 minutes until the sauce thickens slightly and the flavors are well-absorbed.
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11
Taste the gravy and adjust the seasoning. The sauce should be rich, savory, and slightly spicy with a hint of tang from the asam kandis.
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12
Remove the turmeric leaf and lemongrass before serving. Transfer to a shallow bowl and serve warm.
💡 Chef's Tips
Always steam the brains before adding them to the curry; this prevents them from disintegrating into the sauce. Use fresh, thick coconut milk rather than canned for the most authentic, velvety mouthfeel. If you cannot find Asam Kandis, a small piece of dried tamarind slice is a suitable substitute to provide the necessary acidity. Be patient when sautéing the spice paste; if it's undercooked, the curry will have a raw, 'grassy' taste. Stir the coconut milk in a figure-eight motion while it heats up to ensure it stays perfectly emulsified.
🍽️ Serving Suggestions
Serve alongside a steaming plate of Nasi Putih (white jasmine rice) to soak up the rich gravy. Pair with 'Daun Singkong Rebus' (boiled cassava leaves) and 'Sambal Ijo' (green chili sambal) for a complete Padang experience. Add a side of 'Peyek Teri' (anchovy crackers) for a delightful crunchy contrast to the creamy brains. Enjoy with a glass of 'Teh Talua' (Minang egg tea) or a simple hot jasmine tea to cleanse the palate after the rich meal.