📝 About This Recipe
Transport your senses to the lush landscapes of West Sumatra with this authentic Gulai Rebung, a cornerstone of Minangkabau cuisine. This vibrant, golden curry features tender bamboo shoots simmered in a velvety coconut milk broth infused with a complex 'bumbu' of turmeric, galangal, and aromatic kaffir lime. It is a masterful balance of creamy, savory, and subtly spicy notes that showcases the sophisticated spice layering characteristic of Indonesian Padang-style cooking.
🥗 Ingredients
Main Components
- 500 grams Fresh bamboo shoots (sliced into thin bite-sized batons and pre-boiled)
- 500 ml Coconut milk (full-fat, preferably fresh)
- 300 ml Water or light stock
- 150 grams Shrimp or beef (optional) (peeled prawns or diced beef for extra depth)
The Spice Paste (Bumbu Halus)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic
- 6 pieces Red curly chilies (de-seeded for less heat)
- 2 cm Fresh turmeric (peeled or 1 tsp powder)
- 2 cm Fresh ginger (peeled)
- 3 pieces Candlenuts (toasted)
- 1 teaspoon Coriander seeds (toasted)
Aromatics and Seasoning
- 3 cm Galangal (bruised)
- 2 stalks Lemongrass (white part only, bruised)
- 4 pieces Kaffir lime leaves (torn to release oils)
- 1 piece Turmeric leaf (tied in a knot (essential for authentic aroma))
- 1.5 teaspoons Salt (to taste)
- 1 teaspoon Palm sugar (or coconut sugar)
- 3 tablespoons Cooking oil
👨🍳 Instructions
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1
If using fresh bamboo shoots, boil them in salted water for 15-20 minutes to remove any bitterness and soften the texture. Drain and set aside.
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2
Prepare the spice paste by blending the shallots, garlic, chilies, turmeric, ginger, candlenuts, and coriander seeds with a splash of water or oil until completely smooth.
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3
Heat 3 tablespoons of oil in a large wok or heavy-bottomed pot over medium heat.
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4
Sauté the blended spice paste until the color darkens slightly and the oil begins to separate from the paste (pecah minyak). This should take about 5-7 minutes.
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5
Add the bruised galangal, lemongrass stalks, kaffir lime leaves, and the knotted turmeric leaf. Stir-fry for another 2 minutes until incredibly fragrant.
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6
If using shrimp or beef, add them now. Stir until the protein is seared and coated in the spice paste.
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7
Incorporate the pre-boiled bamboo shoots into the pot, tossing them well to ensure every piece is flavored by the bumbu.
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8
Pour in the water (or light stock) and bring the mixture to a gentle simmer. Cover and cook for 10 minutes to allow the bamboo to absorb the flavors.
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9
Lower the heat and slowly pour in the coconut milk while stirring constantly to prevent the coconut milk from curdling or 'breaking'.
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10
Simmer the curry uncovered for 15-20 minutes. Stir occasionally. The sauce should thicken slightly and turn a beautiful golden-orange.
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11
Season with salt and palm sugar. Taste and adjust; it should be savory with a hint of sweetness and a gentle heat.
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12
Remove the large aromatics (lemongrass, galangal, turmeric leaf) before serving. Transfer to a bowl and garnish with fried shallots.
💡 Chef's Tips
Always pre-boil fresh bamboo shoots to neutralize the natural bitter compounds and ensure a tender bite. If you cannot find fresh turmeric leaf, you can omit it, but it provides the signature 'Padang' aroma that is hard to replicate. Stir the curry in a slow, circular motion once the coconut milk is added to maintain a smooth, silky sauce consistency. For a vegetarian version, replace the shrimp with fried tofu puffs (tahu pong) or fermented soybean cake (tempeh). This curry tastes even better the next day as the bamboo shoots continue to marinate in the spiced gravy.
🍽️ Serving Suggestions
Serve hot over a bed of steamed jasmine rice or traditional 'Lontong' (compressed rice cakes). Pair with a side of 'Sambal Ijo' (green chili sambal) for an extra kick of acidity and heat. Accompany with 'Kerupuk Udang' (shrimp crackers) for a delightful crunchy contrast. Serve alongside a simple vegetable stir-fry or 'Ayam Goreng' (Indonesian fried chicken) for a complete feast. Enjoy with a glass of iced jasmine tea to cleanse the palate between bites.