Bamboo Shoot Gulai (Gulai Rebung)

Bamboo Shoot Gulai (Gulai Rebung) is a traditional Padang dish made from bamboo shoots cooked in coconut milk and characteristic spices. Bamboo shoots have a unique crunchy texture and absorb flavors perfectly, creating a savory, delicious, and richly flavored dish.

Preparation Time: 45 minutes (including initial boiling)
Cooking Time: 1 hour
Difficulty Level: Medium
Servings: 6-8 people

Ingredients

Main Ingredients:

  • 1 kg fresh bamboo shoots

  • 1.5 liters coconut milk (from 2 coconuts)

  • 200g beef or beef trimmings (optional)

  • 2 pieces of asam kandis

  • 3 tsp salt

  • 1 tsp granulated sugar

Spice Paste:

  • 12 shallots

  • 6 cloves garlic

  • 8 red curly chilies

  • 5 red bird's eye chilies

  • 4 cm turmeric

  • 3 cm ginger

  • 4 cm galangal

  • 5 candlenuts, toasted

  • 2 tsp coriander

  • 1 tsp cumin

Supplementary Spices:

  • 3 lemongrass stalks, bruised

  • 4 kaffir lime leaves

  • 3 bay leaves

  • 2 turmeric leaves, tied in a knot

Instructions

Step 1: Preparing Bamboo Shoots

  1. Peel bamboo shoots until the clean white inner part is revealed

  2. Slice bamboo shoots thinly or as desired

  3. Boil bamboo shoots with water and 1 tsp salt for 30 minutes

  4. Discard the first boiling water, replace with fresh water

  5. Boil again for 20 minutes until tender

  6. Drain and squeeze out excess water

  7. Tip: Repeated boiling is important to remove bitterness and sap from bamboo shoots

Step 2: Preparing Other Ingredients

  1. If using meat, cut into small pieces and boil until tender

  2. Grind all spice paste ingredients

  3. Heat 5 tbsp oil in a large wok

  4. Sauté ground spices with all supplementary spices until fragrant and cooked through

Step 3: Cooking the Gulai

  1. Add boiled meat (if using) along with its broth

  2. Add boiled bamboo shoots, mix well with spices

  3. Pour thin coconut milk gradually while stirring

  4. Add asam kandis, salt, and sugar

  5. Cook over medium heat while stirring occasionally

Step 4: Final Touches

  1. Cook for 30-40 minutes until flavors are absorbed

  2. Pour in thick coconut milk, stir gently

  3. Cook for 15 minutes until sauce thickens and becomes oily

  4. Adjust seasoning, ensure bamboo shoots are tender and flavors are absorbed

  5. Remove from heat and serve

Tips

  • Choose young and fresh bamboo shoots

  • Don't skip the repeated boiling process to remove bitterness

  • Can use pre-boiled packaged bamboo shoots

  • For vegetarians, meat can be replaced with tofu or tempeh

  • Stir coconut milk gently to prevent curdling

Variations

  • Bamboo Shoot Gulai with Fish: Add flaked mackerel tuna

  • Spicy Bamboo Shoot Gulai: Add more bird's eye chilies

  • Thick Coconut Milk Bamboo Shoot Gulai: Reduce amount of thin coconut milk

Serving Suggestions

  • Serve warm with white rice

  • Pairs well with fried dishes like fried chicken or fried fish

  • Complement with sambal lado and crackers

  • Sprinkle with fried shallots on top

Storage

  • Can be refrigerated for 3-4 days

  • Flavor improves the next day

  • Can be frozen for up to 1 month

Nutrition per Serving

  • Calories: 160 kcal

  • Protein: 8g

  • Fat: 10g

  • Carbohydrates: 12g

  • Fiber: 4g

This Bamboo Shoot Gulai has a unique flavor with the characteristic crunchy texture of bamboo shoots combined with the richness of coconut milk and spices. Happy cooking!

 
 
 
 
 
 
 
 
 
 
 

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Bamboo Shoot Gulai (Gulai Rebung)