📝 About This Recipe
A crown jewel of West Sumatran Padang cuisine, Gulai Otak is a sophisticated delicacy prized for its incredibly silky, custard-like texture and rich, aromatic gravy. This authentic recipe bathes tender beef brains in a vibrant golden coconut sauce infused with turmeric, galangal, and kaffir lime leaves. It is a bold, buttery masterpiece that represents the pinnacle of Indonesian spice-blending tradition.
🥗 Ingredients
The Protein
- 500 grams Beef Brains (fresh, cleaned of outer membranes)
- 1 tablespoon Lime Juice (for pre-soaking)
- 1 teaspoon Salt
The Spice Paste (Bumbu)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic
- 5 pieces Red Chilies (seeds removed for less heat if desired)
- 2 cm Ginger (fresh)
- 3 cm Turmeric (fresh or 1 tsp powder)
- 4 pieces Candlenuts (toasted)
Aromatics & Liquids
- 500 ml Coconut Milk (thick, preferably fresh)
- 1 stalk Lemongrass (bruised and tied in a knot)
- 4 leaves Kaffir Lime Leaves (torn to release oils)
- 1 leaf Turmeric Leaf (tied in a knot (essential for authenticity))
- 2 cm Galangal (bruised)
- 1 piece Asam Kandis (or 1 tsp tamarind paste)
- 3 tablespoons Cooking Oil (for sautéing)
👨🍳 Instructions
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1
Begin by cleaning the beef brains. Soak them in cold water with lime juice and salt for 10 minutes, then carefully peel away the thin outer membrane and visible blood vessels under running water.
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2
Parboil the brains in simmering water with a pinch of salt for 5-7 minutes until firm. Drain and set aside to cool, then gently slice into bite-sized 3cm cubes.
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3
Create the spice paste by blending the shallots, garlic, red chilies, ginger, turmeric, and toasted candlenuts with a splash of oil until a smooth, vibrant orange paste forms.
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4
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 solids.
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5
Add the bruised lemongrass, kaffir lime leaves, galangal, and the turmeric leaf. Stir-fry for another 2 minutes to infuse the oil with these herbal aromatics.
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6
Pour in half of the coconut milk and bring to a gentle simmer. Stir constantly to ensure the coconut milk doesn't 'break' or curdle.
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7
Add the asam kandis (or tamarind) and season with salt and a pinch of sugar to balance the flavors.
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8
Carefully slide the parboiled brain pieces into the simmering sauce. Do this gently, as the brain is very delicate and can break apart.
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9
Add the remaining coconut milk. Reduce the heat to low and let the curry simmer uncovered for 15-20 minutes.
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10
Occasionally spoon the sauce over the brains rather than stirring vigorously. The sauce should thicken and turn a beautiful golden hue.
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11
Taste the sauce and adjust the salt. Once the oil has risen to the surface (pecah minyak), the gulai is perfectly cooked.
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12
Remove the large aromatics (lemongrass, turmeric leaf, galangal) before serving. Transfer to a shallow bowl and serve warm.
💡 Chef's Tips
Always parboil the brains before adding them to the curry; this firms the texture and removes any metallic tang. Fresh turmeric leaf is the secret to that signature 'Padang' aroma—don't skip it if you can find it at an Asian grocer. Stir the coconut milk gently and constantly in one direction until it boils to prevent curdling. If you prefer a spicier kick, add a few whole bird's eye chilies into the simmering sauce during the last 10 minutes. Beef brains are very delicate; use a wide spatula or simply tilt the pan to move the ingredients once the brains are added.
🍽️ Serving Suggestions
Serve with warm steamed jasmine rice to soak up the rich, fatty gravy. Pair with 'Daun Singkong Rebus' (boiled cassava leaves) for the authentic Padang experience. Add a side of 'Sambal Ijo' (green chili sambal) to provide a bright, spicy contrast to the creamy curry. Serve alongside other Padang favorites like Beef Rendang or Fried Lung for a complete 'Nasi Padang' feast. A glass of iced Thai tea or Indonesian 'Teh Botol' helps cleanse the palate after this rich meal.