📝 About This Recipe
A crown jewel of West Sumatran Nasi Padang, Gulai Tambusu features tender beef intestines stuffed with a velvety, savory custard of eggs and tofu. These 'sausages' are slow-simmered in a rich, golden coconut curry infused with turmeric, galangal, and aromatic kaffir lime leaves. It is a masterpiece of textures, offering a snappy exterior and a melt-in-your-mouth interior that embodies the soul of Indonesian comfort food.
🥗 Ingredients
The Intestines
- 500 grams Small Beef Intestines (cleaned thoroughly, inside and out)
- 2 tablespoons Lime juice (to remove odor)
The Filling (Tambusu)
- 4 large Duck eggs (can substitute with chicken eggs for a lighter taste)
- 2 large Chicken eggs
- 200 grams Firm white tofu (mashed until very smooth)
- 100 ml Thick coconut milk (fresh is best)
- 1 teaspoon Salt and white pepper (adjust to taste)
- 1/2 teaspoon Garlic powder
The Spice Paste (Bumbu)
- 10 pieces Shallots
- 5 cloves Garlic
- 8 pieces Red curly chilies (adjust for heat preference)
- 2 cm Ginger (peeled)
- 3 cm Galangal
- 2 cm Turmeric (roasted or toasted)
- 4 pieces Candlenuts (toasted)
The Curry Base
- 1 liter Coconut milk (medium consistency)
- 2 stalks Lemongrass (bruised)
- 4 pieces Kaffir lime leaves (torn to release oils)
- 1 piece Turmeric leaf (tied in a knot (essential for aroma))
- 2 pieces Asam Kandis (dried sour mangosteen fruit; sub with tamarind if unavailable)
👨🍳 Instructions
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1
Clean the intestines by running water through them several times. Rub with lime juice and salt, let sit for 10 minutes, then rinse again. Tie one end of each intestine segment tightly with kitchen twine.
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2
Prepare the filling: In a bowl, whisk the duck eggs and chicken eggs. Mix in the finely mashed tofu, 100ml thick coconut milk, salt, pepper, and garlic powder. Strain the mixture to ensure there are no lumps.
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3
Using a funnel, carefully pour the egg-tofu mixture into the open end of the intestines. Do not overfill; leave about 2-3 inches of space as the filling expands during cooking. Tie the other end securely with twine.
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4
Bring a large pot of water to a gentle simmer (not a rolling boil). Carefully place the stuffed intestines in the water and poach for 20-25 minutes. If they bloat too much, prick them very gently with a toothpick to release air.
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5
Once the filling is firm to the touch, remove the intestines from the water and set aside to cool. Once cooled, cut them into 5-7 cm long segments.
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6
Create the spice paste by blending the shallots, garlic, chilies, ginger, galangal, turmeric, and candlenuts with a splash of oil or water until perfectly smooth.
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7
In a heavy-bottomed pot or wok, sauté the spice paste over medium heat until fragrant and the oil begins to separate from the paste.
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8
Add the lemongrass, kaffir lime leaves, turmeric leaf, and asam kandis. Stir for another 2 minutes until the aromatics are wilted.
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9
Pour in the 1 liter of coconut milk. Bring to a gentle boil while stirring constantly to prevent the coconut milk from curdling (breaking).
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10
Carefully add the pre-cooked tambusu segments into the bubbling curry sauce. Reduce heat to low.
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11
Simmer for 30-40 minutes, stirring occasionally, until the sauce thickens slightly and the flavors have deeply penetrated the intestines.
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12
Taste and adjust seasoning with salt or a pinch of sugar if desired. The sauce should be savory, creamy, and slightly spicy.
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13
Remove the whole aromatics (lemongrass, leaves) before serving. Transfer to a bowl and serve warm.
💡 Chef's Tips
Always use a mix of duck and chicken eggs; duck eggs provide the necessary fat and structure for a firm custard. When poaching the intestines, keep the heat low—high heat will cause the egg mixture to expand too quickly and burst the casing. Ensure the tofu is mashed into a paste-like consistency; any chunks will make the stuffing difficult and the texture uneven. If you cannot find Asam Kandis, use a small amount of tamarind paste, but be careful not to make the sauce too dark. For the best flavor, let the dish sit for a few hours after cooking so the custard absorbs the curry spices.
🍽️ Serving Suggestions
Serve with warm steamed jasmine rice to soak up the rich coconut gravy. Pair with 'Daun Singkong Rebus' (boiled cassava leaves) for a traditional Padang contrast. Add a side of 'Sambal Ijo' (green chili sambal) for a bright, spicy kick. Enjoy with a glass of iced sweet tea or 'Teh Talua' (Minang egg tea) for a truly authentic experience. Goes beautifully alongside Beef Rendang for a complete festive Indonesian spread.