Gulai Cincang ala Chaniago (Minced Beef Stew)

Ingredients

• 1 kg Stew Meat (cut into small pieces; washed)
• 150 g Fresh Red Chili (blended into paste)
• 15 Shallot (blended into paste)
• 8 Garlic (blended into paste)
• 10 Candlenut (blended into paste)
• 1 Ginger (5cm piece; blended into paste)
• 1 Galangal (5cm piece; blended into paste)
• 1 Turmeric (3cm piece; blended into paste)
• 2 Turmeric Leaf (sliced or tied in a knot)
• 8 Lime Leaf (torn)
• 3 Bay Leaves
• 5 Lemongrass (bruised)
• 1 L Coconut Milk (500ml thin santan; 500ml thick santan)
• ½ cup Coconut (grated; toasted and ground into oily paste (kelapa gongseng))
• 1 tsp White Pepper (peppercorns; toasted and ground)
• 1 tsp Black Pepper (peppercorns; toasted and ground)
• 1 tsp Cumin (seeds; toasted and ground)
• 2 tbsp Coriander (seeds; toasted and ground)
• 3 Star Anise (toasted and ground)
• 10 Cardamom (toasted and ground)
• 5 Cloves (toasted and ground)
• 1 Nutmeg (toasted and ground)
• 3 tbsp Curry Powder (Minang style dry spice mix (bumbu kering))
• 1 Cinnamon (small bark piece)
• 1 Masoi Bark (small piece)
• 3 Asam Kandis
• 1 Table Salt (to taste)
• 1 Monosodium Glutamate (to taste)
• ½ cup Vegetable Oil (for sautéing)
• ½ Lime Juice

Instructions

1. 1

   Cut the beef into small cubes or mince it as desired. Wash thoroughly to remove residual blood and set aside.

2. 2

   Prepare the whole dry spices (white pepper, black pepper, cumin, coriander, star anise, cardamom, cloves, and nutmeg). Toast them in a dry wok over low heat until very fragrant.

3. 3

   Grind the toasted dry spices into a very fine powder using a spice grinder or chopper.

4. 4

   Blend shallots, garlic, candlenuts, ginger, galangal, and turmeric with a little water until it forms a smooth paste (wet spice paste).

5. 5

   Blend the red chilies separately into a smooth paste.

6. 6

   Heat vegetable oil in a large wok. Sauté the blended chili paste until the raw smell disappears and it becomes fragrant.

7. 7

   Add the wet spice paste to the wok and stir well to combine with the chili.

8. 8

   Stir in the freshly ground dry spice powder.

9. 9

   Add the aromatics: lime leaves, turmeric leaf, bay leaves, and bruised lemongrass. Sauté until the spices are well-cooked and oil starts to separate.

10. 10

    Add the beef pieces to the wok. Stir until the meat is evenly coated with the spice mixture.

11. 11

    Add the Minang dry curry spice mix (bumbu kering) and stir again.

12. 12

    Pour in the thin coconut milk. Add cinnamon bark, masoi bark, and asam kandis. Simmer until the liquid reduces and the beef starts to tenderize.

13. 13

    Meanwhile, toast grated coconut in a dry pan until dark golden brown. Grind it while still warm until it turns into an oily paste (Kelapa Gongseng).

14. 14

    Once the liquid in the stew has reduced and oil has surfaced, pour in the thick coconut milk.

15. 15

    Add 2 tablespoons of the prepared toasted coconut paste (Kelapa Gongseng) and stir until fully dissolved.

16. 16

    Season with salt and flavor enhancer (MSG) to taste. Squeeze in 1/2 a lime for freshness.

17. 17

    Continue simmering over medium-low heat until the beef is very tender and the sauce reaches a thick, oily consistency. Serve hot.