📝 About This Recipe
A rich, savory masterpiece from West Sumatra, Gulai Cancang features tender cubes of beef and fat slow-cooked in a vibrant, spice-laden coconut milk gravy. Known for its bold red hue and complex aroma derived from toasted spices and aromatic leaves, it is a quintessential Padang restaurant staple. This dish offers a perfect balance of heat, creaminess, and deep umami that celebrates the soul of Indonesian spice heritage.
🥗 Ingredients
Main Ingredients
- 500 grams Beef Chuck or Brisket (cut into 1.5 cm cubes)
- 100 grams Beef Fat or Tendon (diced small for authentic richness)
- 400 ml Thick Coconut Milk (fresh is preferred)
- 600 ml Water
- 3 tablespoons Cooking Oil
The Spice Paste (Bumbu Halus)
- 10 pieces Shallots (peeled)
- 5 cloves Garlic
- 100 grams Red Curly Chilies (adjust for desired heat level)
- 2 cm Ginger (fresh)
- 2 cm Turmeric (peeled or 1 tsp powder)
- 1 tablespoon Coriander Seeds (toasted)
- 1 teaspoon Cumin Seeds (toasted)
Aromatics and Seasoning
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Galangal (bruised)
- 4 pieces Kaffir Lime Leaves (torn slightly)
- 1 piece Turmeric Leaf (tied in a knot)
- 2 pieces Asam Kandis (dried sour fruit; substitute with tamarind if unavailable)
- 2 teaspoons Salt (to taste)
- 1 teaspoon Palm Sugar (to balance flavors)
👨🍳 Instructions
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1
Prepare the spice paste by blending shallots, garlic, red chilies, ginger, turmeric, toasted coriander, and cumin in a food processor until it forms a very smooth, fine paste. Add a splash of oil if needed to help the blending process.
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2
Heat 3 tablespoons of oil in a large heavy-bottomed pot or wok over medium heat. Sauté the spice paste until the oil begins to separate and the raw chili smell disappears, roughly 5-7 minutes.
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3
Add the bruised lemongrass, galangal, kaffir lime leaves, and turmeric leaf to the pot. Stir-fry for another 2 minutes until the aromatics release their fragrance.
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4
Add the diced beef and beef fat/tendon to the pot. Stir well to coat every piece of meat with the spice paste. Cook until the meat changes color and develops a slight sear.
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5
Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 45 minutes or until the meat starts to become tender.
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6
Add the thick coconut milk and the asam kandis (or tamarind). Stir continuously while pouring to ensure the coconut milk doesn't curdle.
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7
Continue cooking on low heat without a lid. Stir occasionally to prevent the bottom from scorching. The sauce will gradually thicken and darken in color.
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8
Season with salt and palm sugar. Taste and adjust the seasoning as needed. The flavors should be bold, spicy, and slightly salty.
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9
Simmer until the beef is melt-in-your-mouth tender and the oil has separated from the sauce (this is the 'pecah minyak' stage, which indicates a perfectly cooked gulai).
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10
Once the gravy has reached a thick, stew-like consistency, remove the lemongrass, galangal, and leaves before serving.
💡 Chef's Tips
For the most authentic flavor, include some beef fat or tendon; it provides the signature silky texture of Padang-style curries. Always use a turmeric leaf if you can find one; its unique grassy aroma is what distinguishes Minang cooking from other Indonesian regions. If the sauce thickens too quickly before the meat is tender, add a small amount of warm water and continue simmering. This dish is even better the next day after the spices have fully penetrated the meat fibers. Avoid boiling the coconut milk on high heat, as this will cause the fat to separate prematurely and create a grainy texture.
🍽️ Serving Suggestions
Serve hot alongside a plate of steamed jasmine rice to soak up the rich gravy. Accompany with 'Daun Singkong Rebus' (boiled cassava leaves) and 'Sambal Ijo' for a complete Nasi Padang experience. Pair with 'Kerupuk Kulit' (beef skin crackers) for a delightful textural contrast. Serve with a side of cucumber slices or acar (pickled vegetables) to provide a refreshing crunch against the spicy curry. A glass of iced sweet tea (Teh Manis) is the traditional beverage of choice to balance the heat.