📝 About This Recipe
A cornerstone of Minangkabau cuisine, Gulai Limpa is a luxurious delicacy featuring tender beef spleen simmered in a vibrant, aromatic coconut milk gravy. This dish is celebrated for its complex layers of heat, earthiness, and creaminess, achieved through a meticulously prepared 'bumbu' paste of fresh aromatics and toasted spices. It is a soul-warming staple often found in Padang restaurants, offering a unique texture and deep umami flavor that represents the heart of West Sumatran culinary tradition.
🥗 Ingredients
The Protein
- 500 grams Beef Spleen (cleaned and left whole for initial boiling)
- 2 cm Ginger (bruised for the parboiling water)
- 2 pieces Bay Leaves (Daun Salam) (for the parboiling water)
The Spice Paste (Bumbu)
- 10 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 8-10 pieces Red Curly Chilies (de-seeded for less heat if desired)
- 3 cm Turmeric (fresh, peeled)
- 2 cm Ginger (fresh, peeled)
- 3 cm Galangal (fresh, peeled)
- 4 pieces Candlenuts (toasted)
- 1 tablespoon Coriander Powder
The Aromatics and Liquid
- 2 stalks Lemongrass (white part only, bruised)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 1 piece Turmeric Leaf (tied in a knot (crucial for authentic aroma))
- 500 ml Thick Coconut Milk (fresh is preferred)
- 300 ml Water
- 1 teaspoon Salt and Coconut Sugar (to taste)
- 3 tablespoons Cooking Oil (for sautéing)
👨🍳 Instructions
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1
Begin by cleaning the beef spleen under cold running water. Place it in a pot with enough water to cover, adding 2cm of bruised ginger and 2 bay leaves.
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2
Boil the spleen for about 30-40 minutes until it is firm and cooked through. This step removes impurities and firms the texture for slicing.
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3
Remove the spleen from the pot, let it cool slightly, and slice it into bite-sized pieces (about 1cm thick). Set aside.
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4
Prepare the spice paste by blending the shallots, garlic, chilies, turmeric, ginger, galangal, toasted candlenuts, and coriander powder 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 (pecah minyak).
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6
Add the bruised lemongrass, kaffir lime leaves, and the knotted turmeric leaf to the pot. Stir for another 2 minutes to infuse the aromatics.
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7
Incorporate the sliced spleen into the spice mixture, tossing well to ensure every piece is coated in the bumbu.
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8
Pour in the water and bring to a gentle simmer. Let it cook for 10 minutes to allow the spices to penetrate the meat.
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9
Lower the heat and pour in the thick coconut milk. Stir constantly to prevent the coconut milk from curdling or breaking.
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10
Season with salt and coconut sugar. Continue to simmer on low heat for 30-40 minutes, stirring occasionally.
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11
The gulai is ready when the sauce has thickened, reduced slightly, and turned a deep orange-red from the spices and chili oil.
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12
Perform a final taste test. Adjust seasoning if necessary. Remove the turmeric leaf and lemongrass stalks before serving.
💡 Chef's Tips
Always parboil the spleen before slicing; if you cut it raw, it loses its shape and the texture becomes grainy. Use fresh turmeric leaf if possible, as it provides the quintessential 'Padang' aroma that dried herbs cannot replicate. When adding coconut milk, keep the heat low and stir in a circular motion to ensure a silky, smooth gravy. For a deeper flavor, let the dish sit for a few hours or overnight; like most curries, it tastes even better the next day. If you prefer a spicier kick, add a few whole bird's eye chilies during the simmering stage.
🍽️ Serving Suggestions
Serve hot alongside steamed jasmine rice or savory 'Nasi Uduk' (coconut rice). Accompany with 'Sambal Ijo' (green chili sambal) and boiled cassava leaves for an authentic Padang experience. A side of crispy 'Emping' (melinjo crackers) adds a wonderful textural contrast. Pair with a cold glass of Indonesian sweet jasmine iced tea (Teh Manis) to balance the rich spices. Serve with 'Acar Kuning' (pickled vegetables) to provide a refreshing acidity to the palate.