Tag Archives: Broth

Gulai Telur Padang – Eggs Braised in Spicy Coconut Broth Recipe

Gulai Telur Padang – Eggs Braised in Spicy Coconut Broth

Eggs are my go-to easy dishes. I love making hard-boiled eggs, and then further cook them in delicious sauces like this gulai telur Padang.

You can fry the hard-boiled eggs in hot oil first to create a blistered golden brown crust on the eggs. I usually skip this step, but the ones sold in Padang restaurants usually have this golden brown crust, so it is up to you if you want to or not.

Gulai Padang sauce

The sauce is simple, just need to gather the ingredients and make a spice paste with food processor or blender.

You will need lemongrass, shallot, garlic, bird eye chilies, candlenuts (or macadamia), ginger, galangal, kaffir lime leaves, daun salam, tumeric powder, and coconut milk.

If bird eye chilies are too spicy for your liking, feel free to use milder varieties, such as cayenne, or even Fresno. Just make sure to use red color chilies.

Daun salam is Indonesian bay leaves. The flavor is super different compared to regular bay leaves. So if you can’t find daun salam, the best option would be to simply omit them.

Gulai Telur Padang - Eggs Braised in Spicy Coconut Broth

Gulai Telur Padang – Eggs Braised in Spicy Coconut Broth

How to cook gulai telur Padang?

First, sauté spice paste and all seasoning ingredients until fragrant and the color turns into a darker shade.

Then, add water and coconut milk and bring to a boil. Add the peeled hard boiled eggs and simmer for 15 minutes until the sauce thickens.

Turn off the heat, discard the leaves, and serve gulai telur padang with steamed white rice.

A typical packet of nasi Padang

Typically if you buy a packet of Padang rice meal, you get a serving of rice, a serving of egg (gulai telur or telur balado, you get to choose usually), a serving of vegetables, and a serving of meat (rendang, gulai ayam, ayam bakar, ayam pop), and a generous amount of sambal lado.

A rice packet like this is very filling and most likely costs less than $2, a truly delicious and satisfying meal at a very reasonable price. Give it a try if you ever visit Indonesia 🙂

Gulai Telur Padang - Eggs Braised in Spicy Coconut Broth

Gulai Telur Padang – Eggs Braised in Spicy Coconut Broth

Untuk info lebih lanjut,
klik disini

Gulai Kale – Kale in Spicy Coconut Broth Recipe

Gulai kale (Indonesian kale curry) – kale in spicy coconut broth.

Gulai Daun Singkong is my family’s favorite Indonesian vegetable stew. The main ingredient of a Gulai Daun Singkong is cassava leaves, which is difficult to find in the US. The easiest and best substitute for cassava leaves is kale, so today I share my recipe for Gulai kale (kale in spicy coconut broth). You can also just call it Indonesian kale curry. 🙂

Ingredients for gulai kale: kale, coconut milk, daun salam, kaffir lime leaves, lemongrass, red chilies, garlic, shallot, ginger, galangal, candlenuts, coriander, turmeric, cumin, coconut palm sugar, and salt.

Ingredients for gulai kale: kale, coconut milk, daun salam, kaffir lime leaves, lemongrass, red chilies, garlic, shallot, ginger, galangal, candlenuts, coriander, turmeric, cumin, coconut palm sugar, and salt.

Ingredients for Indonesian kale curry (gulai kale)

This recipe needs kale, coconut milk, daun salam, kaffir lime leaves, lemongrass, red chilies, garlic, shallot, ginger, galangal, candlenuts, coriander, turmeric, cumin, coconut palm sugar, and salt.

Which kale should you use?

You can use curly kale, Lacinato kale, or baby kale. The slight bitterness in kale matches so perfectly with the slight bitterness in cassava leaves, and when using baby kale, the cooking time is so much faster compared to cassava leaves. If you are using curly kale or Lacinato kale, please adjust the cooking time and make sure to cook until the leaves are tender.

You can substitute kale with spinach. Spinach is sweet and the curry will lack that certain bitterness, so it may or may not be a good thing if the aim is to replicate the taste and texture of gulai daun singkong.

Which red chilies should you use?

Use bird eye chilies if you want to follow the traditional Indonesian recipe, but let me warn you that bird eye chilies are very spicy. Fresno or cayenne chilies are better for people who prefer a milder dish since they both have a lower Scoville score compared to bird eye chilies.

You can also use dried red chilies if you are out of fresh chilies. Soak dry chilies for a while in hot water to soften before using.

(1) Sauté spice paste, lemongrass, daun salam, and kaffir lime leaves. (2) Add water and bring to a boil. (3) Add kale and cook until wilted. (4) Add coconut milk and season with salt and coconut palm sugar.

(1) Sauté spice paste, lemongrass, daun salam, and kaffir lime leaves. (2) Add water and bring to a boil. (3) Add kale and cook until wilted. (4) Add coconut milk and season with salt and coconut palm sugar.

Step-by-step to cook gulai kale (Indonesian kale curry)

1. Prep kale

If you are using curly kale or Lacinato kale, start by removing the stems and cut the leaves into thin strips. Skip this step if you are using baby kale. Wash and drain the leaves and set aside.

2. Make spice paste

Use a food processor or a spice attachment for your blender and grind red chilies, shallot, garlic, candlenuts, the white part of lemongrass, ginger, galangal, coriander, turmeric, and cumin into a smooth paste.

3. Cook the curry

Heat oil in a wok over medium heat. Sauté spice paste, Indonesian bay leaves, kaffir lime leaves, and the green part of lemongrass until fragrant. About 5 minutes.

Add water to the wok and bring to a boil. Add kale and cook until wilted and tender. Add coconut milk and season with salt and coconut palm sugar, adjust the amount as necessary. Once it boils, turn off the heat.

Gulai kale (Indonesian kale curry) - kale in spicy coconut broth.

Gulai kale (Indonesian kale curry) – kale in spicy coconut broth.

What can I serve with kale curry?

I make this dish when I am craving for Padang dishes. When you visit a Padang restaurant, you stroll in, sit on an empty table, and the server will bring in small plates of almost all the dishes they serve in the restaurant. So it is a very similar experience to going for a Chinese dim sum.

To replicate that Padang restaurant experience at home, you can try preparing several popular Padang dishes. My favorites include:

Gulai kale (Indonesian kale curry) - kale in spicy coconut broth.

Gulai kale (Indonesian kale curry) – kale in spicy coconut broth.

Untuk info lebih lanjut,
klik disini