Gulai Tunjang dan Otak

Serves 4

Viva cholesterol, this recipe is just like the ‘Durian’ agony, either you love it or you hate it deeply. It is clear that I love it and durians too. So, what am I making this time. It is beef paya and sheep brain Padang curry, in Indonesian Gulai Tunjang dan Otak. I think this is the usual meal that I order if I go to a Padang restaurant, along with green chili sambal. Green chili is growing and maybe will be in season next month, I will give you various recipe then.

This recipe is expensive and time consuming but its worth it. I wouldn’t dare cook it in the winter as it consumes so many gas. You will cut time if you have a presto pan otherwise it takes 4-5 hours to prepare.

Beef Paya:
1 kg beef paya
6 cm ginger
1 tsp salt

Sheep brain:
3 sheep brains
4 cm ginger

The curry:
400 ml coconut milk
1 tumeric leaf
3 kefir lime leaves
1 tbs tamarind (pitted)
1 lemongrass leaf
3 cm galangal
½ tbs chili paste (I prefer sambel bajak)
½ medium onion
3 garlic
4 candlenuts
¾ tsp tumeric powder

How to prepare:

Beef Paya:
-clean the beef paya and boil it for 3,5 hours with salt and ginger
-keep 1 lt of the beef paya stock
-take out the beef paya and cut them into small edible pities, set aside
Sheep brain:
-boil the brain with ginger for 15-20 minutes
-take out and clean strains, set aside

Curry:
-make onion, garlic, candle nut into a paste
-saute in little oil with the chili paste and add into the beef paya stock
-dissolve tamarind with the beef paya stock and add it into the pan
-add the tumeric leaf, kefir lime leaves, lemongrass, galangal and tumeric powder
-add the coconut milk and cook for 10 minutes
-add the beef paya and cook for 20 minutes
-add the sheep brain and cook for another 10-15 minutes

Tips!
The more you heat it up the better it will taste

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