📝 About This Recipe
Hailing from the heart of West Sumatra, Gulai Tunjang is a crown jewel of Padang cuisine, celebrated for its incredibly tender, gelatinous texture and deeply aromatic gravy. This slow-cooked masterpiece features beef tendons bathed in a vibrant, spiced coconut milk reduction infused with lemongrass, turmeric, and galangal. It is a luxurious, soul-warming dish that offers a unique melt-in-your-mouth experience that is both bold and comforting.
🥗 Ingredients
The Star Ingredient
- 1 kg Beef Tendon (cleaned and cut into 3-4 cm chunks)
- 2 liters Water (for boiling the tendon initially)
The Spice Paste (Bumbu Halus)
- 12 pieces Shallots (peeled)
- 6 cloves Garlic (peeled)
- 100 grams Red Curly Chilies (adjust to heat preference)
- 3 cm Ginger (fresh)
- 4 cm Galangal (fresh)
- 3 cm Turmeric (fresh or 1 tsp powder)
- 5 pieces Candlenuts (toasted)
- 1 tablespoon Coriander Seeds (toasted)
Aromatics and Liquids
- 500 ml Thick Coconut Milk (fresh is best)
- 1 liter Thin Coconut Milk (or water mixed with coconut milk)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 1 piece Turmeric Leaf (tied in a knot (essential for authentic aroma))
- 2 pieces Asam Kandis (or 1 tsp tamarind paste)
- to taste Salt and Palm Sugar
- 3 tablespoons Cooking Oil (for sautéing)
👨🍳 Instructions
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1
Place the beef tendon chunks in a large pot with 2 liters of water. Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours until the tendon starts to soften but isn't falling apart. Alternatively, use a pressure cooker for 45 minutes.
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2
While the tendon is simmering, prepare the spice paste. Combine shallots, garlic, chilies, ginger, galangal, turmeric, toasted candlenuts, and coriander seeds in a blender or food processor. Blend until a smooth, vibrant paste forms.
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3
Once the tendon is pre-cooked, drain the water and set the tendon pieces aside. Discard the boiling water as it can be too fatty for the final curry.
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4
Heat 3 tablespoons of oil in a large wok or heavy-bottomed pot over medium heat. Sauté the spice paste until fragrant and the oil begins to separate from the paste (pecah minyak).
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5
Add the bruised lemongrass, kaffir lime leaves, and turmeric leaf to the spice paste. Stir-fry for another 2 minutes to infuse the aromatics.
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6
Add the pre-cooked beef tendon to the pot. Toss thoroughly to ensure every piece of tendon is coated in the spice mixture.
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7
Pour in the thin coconut milk and bring the mixture to a gentle boil. Add the asam kandis (or tamarind) to provide a subtle tang that cuts through the richness.
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8
Lower the heat and let it simmer uncovered. Stir occasionally to prevent the bottom from burning. Continue cooking until the liquid has reduced by half and the tendon is very tender.
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9
Pour in the thick coconut milk. This is the stage where the gulai becomes creamy and luxurious. Season with salt and a bit of palm sugar to balance the flavors.
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10
Simmer on low heat for another 20-30 minutes, stirring frequently. You are looking for a thick, oily, and rich consistency where the sauce clings to the tendon.
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11
Taste and adjust seasoning. The tendon should feel like jelly when bitten into. Remove the large aromatics (lemongrass and turmeric leaf) before serving.
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12
Transfer to a serving bowl and let it rest for 10 minutes; the flavors develop further as it cools slightly.
💡 Chef's Tips
For the best texture, don't rush the initial boiling; the tendon must be soft before it hits the coconut milk. Always use fresh turmeric and galangal if possible; the depth of flavor is incomparable to dried versions. If the curry looks too pale, add a little more chili or turmeric; the signature look is a deep orange-red. Stir the coconut milk constantly once it’s added to prevent it from 'breaking' or curdling. This dish actually tastes better the next day after the tendons have fully absorbed the spices.
🍽️ Serving Suggestions
Serve hot with steamed jasmine rice or traditional Ketupat (compressed rice cakes). Pair with a side of Daun Singkong (boiled cassava leaves) for a classic Padang experience. Add a dollop of Sambal Ijo (green chili sambal) on the side for extra heat and acidity. Serve with Kerupuk Kulit (beef skin crackers) to add a crunchy texture contrast. A glass of cold Es Teh Tawar (unsweetened iced tea) helps cleanse the palate after this rich meal.