📝 About This Recipe
Hailing from the Minangkabau highlands of West Sumatra, Kalio is the luscious 'middle child' between a saucy Gulai and the dark, dry Rendang. This semi-dry curry is characterized by its thick, caramelizing coconut gravy and a complex spice profile that balances heat with aromatic lemongrass and galangal. It offers a tender, melt-in-your-mouth texture that makes it one of the most beloved treasures of Indonesian festive cooking.
🥗 Ingredients
The Meat
- 1 kg Beef Chuck or Brisket (cut into 4cm cubes, patted dry)
Aromatic Spice Paste (Bumbu)
- 100 g Shallots (peeled and roughly chopped)
- 6 cloves Garlic (peeled)
- 10-12 pieces Red Curly Chilies (deseeded for less heat if preferred)
- 3 cm Fresh Ginger (peeled)
- 4 cm Fresh Galangal (peeled)
- 2 cm Fresh Turmeric (peeled or 1 tsp powder)
- 5 pieces Candlenuts (toasted in a dry pan)
- 1 tablespoon Coriander Powder
The Braising Liquid and Aromatics
- 800 ml Coconut Milk (full-fat, high quality)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 5 pieces Kaffir Lime Leaves (torn to release oils)
- 1 piece Turmeric Leaf (tied in a knot (essential for authenticity))
- 2 slices Asam Gelugur (or 1 tsp tamarind paste)
- to taste Salt and Sugar (palm sugar preferred)
👨🍳 Instructions
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1
Begin by creating the 'Bumbu' spice paste. Place the shallots, garlic, chilies, ginger, galangal, turmeric, toasted candlenuts, and coriander powder into a food processor. Blitz until a very smooth, fine paste forms, adding a splash of oil if necessary to help it move.
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2
Heat a large, heavy-bottomed pot or a deep wok over medium heat. Add the spice paste and sauté without extra oil (the nuts and spices have their own) until the moisture evaporates and the paste turns a shade darker and smells fragrant, about 5-8 minutes.
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3
Add the beef cubes to the pot. Stir well to coat every piece of meat with the spice paste. Cook for about 5 minutes until the beef is seared and has released some of its juices.
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4
Pour in the coconut milk slowly while stirring constantly to prevent the milk from curdling. Bring the mixture to a gentle simmer.
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5
Add the bruised lemongrass, torn kaffir lime leaves, turmeric leaf, and asam gelugur. These are the 'soul' of the dish and will infuse the sauce with incredible depth.
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6
Reduce the heat to low. It is crucial to maintain a very gentle simmer. Cover the pot partially and let it cook, stirring every 15 minutes to ensure the bottom doesn't burn.
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7
After about 60 minutes, the beef should be getting tender and the coconut milk will have reduced significantly, becoming thicker and oilier. This is the 'Gulai' stage.
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8
Remove the lid entirely now. Continue cooking and stirring more frequently. You will see the oil starting to separate from the coconut milk—this is exactly what you want.
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9
Season with salt and a pinch of palm sugar. Taste as you go; the flavors should be a balance of savory, spicy, and slightly creamy-sweet.
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10
Continue simmering until the sauce reduces to a thick, porridge-like consistency that coats the meat thickly. The color should be a rich, golden orange-brown. This is the 'Kalio' stage.
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11
Once the meat is fork-tender and the sauce has reached your desired thickness (semi-dry but still moist), remove the lemongrass, turmeric leaf, and lime leaves.
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12
Turn off the heat and let the dish rest for at least 10 minutes before serving. This allows the oils to settle and the flavors to further intensify.
💡 Chef's Tips
Use beef chuck or shank for the best results; the connective tissue breaks down into gelatin, making the sauce extra silky. Don't rush the process—low and slow heat is the only way to achieve the characteristic oil separation (pecah minyak) that defines a good Kalio. If you can't find turmeric leaves, you can omit them, but they provide a unique floral aroma that is quintessential to Padang cuisine. Always use full-fat coconut milk; low-fat versions will not provide enough oil to fry the spices properly during the reduction phase. To make it even richer, you can add a tablespoon of 'Kerisik' (toasted pounded coconut) toward the end of cooking.
🍽️ Serving Suggestions
Serve with warm, fluffy jasmine rice to soak up the thick gravy. Accompany with 'Sambal Ijo' (Green Chili Sambal) for a bright, acidic contrast. Pair with a side of blanched cassava leaves or stir-fried water spinach (kangkung). A side of crunchy prawn crackers (krupuk) adds a wonderful textural element. For a drink, a tall glass of iced Teh Tarik or a simple lime juice helps cut through the richness of the coconut milk.