Home / All Recipes / Indonesian / Gulai Nangka dan Kacang Panjang Padang - Padang Young Jackfruit and Snake Bean Stew
Gulai Nangka dan Kacang Panjang Padang - Padang Young Jackfruit and Snake Bean Stew
This is the closest gulai Padang recipe that I have, and yes it tastes amazing, and yes, the spice list is going to probably include almost everything your grocery store carries. But please try not to skip any of the spices, since they make this such an awesome gulai dish, I am guaranteeing you are going to need at least a couple bowl of steamed white rice to go with it. ♥
By the way, I am using canned young jackfruit to make this. If you want to use fresh one, you will need to pre-boil them separately until soft before using them. It is not such a big hassle, but finding fresh one outside of South East Asia might be problematic, and you will need to be ready to deal with the stickiness of young jackfruit (make that any jackfruit, actually). So, for convenience sake, better to stick with canned one. :)
Gulai Nangka dan Kacang Panjang Padang - Padang Young Jackfruit and Snake Bean Stew
Ingredients
- 3 tablespoon oil
- 4 cloves (Indonesian: cengkeh)
- 5 bay leaves (Indonesian: daun salam)
- 5 kaffir lime leaves (Indonesian: daun jeruk)
- 500 gram beef, choose the cuts for stewing, cut into 1 inch cubes
- 2 can of young jackfruit, net weight should be around 500gram
- 1 bunch of snake beans (about 500 gram), cut into 2 inch lengths
- 2 liter water
- 400 ml (1 can) coconut milk (Indonesian: santan)
- 3 tablespoon palm sugar (Indonesian: gula Jawa), or to taste
- 1 1/2 tablespoon salt, or to taste
- Grind the following into spice paste
- 5 red anaheim chilies (Indonesian: cabe besar merah)
- 5 red cayenne chilies (Indonesian: cabe keriting merah)
- 2-10 red bird eye chilies (Indonesian: cabe rawit merah)
- 100 gram shallots (Indonesian: bawang merah)
- 6 cloves garlic (Indonesian: bawang putih)
- 2 inch ginger (Indonesian: jahe)
- 2 inch galangal (Indonesian: lengkuas)
- 2 lemongrass (Indonesian: sereh), white parts only
- 1 1/2 tablespoon coriander powder (Indonesian: bubuk ketumbar)
- 1/2 teaspoon turmeric powder (Indonesian: bubuk kunyit)
- 1/2 teaspoon cinnamon powder (Indonesian: bubuk kayu manis)
- 1/2 teaspoon nutmeg powder (Indonesian: bubuk pala)
- 1/2 teaspoon ground white pepper (Indonesian: bubuk merica putih)
- 1/2 teaspoon cardamom seeds (Indonesian: biji kapulaga)
- 1/4 teaspoon cumin powder (Indonesian: bubuk jinten)
Instructions
- Heat oil in a pot and sauté spice paste, cloves, bay leaves, and kaffir lime leaves until fragrant. About 5 minutes.
- Add beef and half of the water (1 liter), bring to a boil. Reduce heat, cover, and simmer until beef is tender. About 45 minutes to 1 hour. Add more water as necessary.
- Pour in another 1 liter of the water and bring to a boil. Add young jackfruit, cover, and simmer until soft, about 30 minutes. Add more water as necessary.
- Add snake beans, cover, and simmer until soft, about 15 minutes.
- Pour in the coconut milk, season with palm sugar and salt. Adjust taste as needed. Stir every so often to avoid the coconut milk from curdling. Once it boils, reduce heat, and simmer for another 5 minutes.
- Turn off heat, and transfer to serving bowl. Serve with steamed white rice.
Comments
saya suka saya suka
Can't believe you have this recipe too! If I wanted to make this for my vegan friends, you think it would taste OK w/o the beef?
Hi Elyse, you can omit the beef. If you want to have some protein in the gulai, you can add fried tofu and/or tempe cubes and it will still be vegan-friendly. I would add these near the end, perhaps at step 4 along with the snake beans. :)
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