Gulai Daging Kampung

Gulai daging isn't kari daging. they dont taste the same although they nearly look the same. probably because gulai daging is the malay version of curry, without the curry leaves, the cinnamon, the cloves, the star anise and the cardamom. gulai daging is usually served at feasts, usually at kampung feasts when they serve it with white rice instead of the usual and nasi minyakkurma daging.

i remember i asked my mother to cook for me once, a long time ago, but hers was rich and spicy, nothing like the light but flavourful gulai daging kampung. since then, i ve wondered how they cook the gulai, and wished to learn it.

i made the gulai today. and it tasted the same like the ones that i like! actually the recipe is written at the packet of spice mix powder. i bought the rose brand spice mix powder, which is commonly used for making gulai. i'm not going to refer to the packet now, but i will tell you what is involved in making gulai.

1kg chicken meat or beef, sliced

to be blended
10 shallots
5 cloves garlic
a slice of galangal
a slice of ginger

(to be mixed with the shallot mixture)
1 tablespoon rempah masak powder
1 tablespoon rempah gulai powder

some tamarind pulp, diluted with some water
2 tablespoon cili boh
2 bowls of coconut milk (should not be thick, it should be diluted)

first, fry the cili boh in some oil. then add the spice mixture. fry for awhile, until the spice is cooked. if it's drying up, add in some water. after 10 -15 minutes, add in the meat. then add in the coconut milk and tamarind. cook until the meat is tender or until the oil surfaces (which, according to my mother, denotes a beautiful kari or gulai)