Padang-style Tunjang Gulai ( Curry ) Recipe: Savory, Spicy, and Perfectly Tender

Gulai Tunjang, also known as Gulai Kikil, is a special dish from the Minang region that utilizes beef tendons (tunjang). The uniqueness of this dish lies in the combination of the tender yet chewy texture of the kikil and the thick, savory, and spice-rich coconut milk gravy. Although the cooking process requires patience, the result is well worth it.

Difficulty Level: Medium
Preparation Time: 30 minutes (+ 30 minutes pressure cooking time)
Cooking Time: 45 minutes
Servings: For 4 - 6 people

Required Ingredients

A. Main Ingredients:

  • 1 kg beef tendons/kikil, cleaned

  • 1.5 liters of coconut milk from 2 coconuts (or 1.5 liters of instant coconut milk)

  • 3 lemongrass stalks, bruised

  • 4 kaffir lime leaves

  • 2 turmeric leaves, tied into a knot (if available)

  • 5 bay leaves

  • 2 pieces of asam kandis

  • 2 tsp salt (to taste)

  • 1 tsp granulated sugar

B. Spice Paste:

  • 15 shallots

  • 8 cloves garlic

  • 15 red curly chilies

  • 10 red bird's eye chilies (adjust to taste)

  • 4 cm turmeric, lightly roasted

  • 3 cm ginger

  • 4 cm galangal

  • 5 candlenuts, toasted

  • 2 tsp coriander seeds

  • 1 tsp cumin seeds

C. Supplementary Ingredients:

  • Lime (for cleaning the kikil)

  • Water for boiling

Equipment Needed:

  • Pressure cooker (essential for tenderizing the kikil)

  • Large wok or pot

  • Wooden spatula

  • Sharp knife

Tutorial & Step-by-Step Cooking Instructions

Step 1: Cleaning and Tenderizing the Kikil

  • Clean the Kikil: Wash the kikil thoroughly under running water. Rub with lime juice and salt, let it sit for 15 minutes, then rinse until clean.

  • Cut the Kikil: Cut the kikil into 3x3 cm cubes or to your desired size.

  • Boil with Pressure Cooker:

    • Put the kikil into the pressure cooker.

    • Add 1 liter of water, 1 lemongrass stalk, 2 bay leaves, and 1 tsp of salt.

    • Pressure cook for 30 minutes from the first hiss (or until the kikil is completely tender).

  • Drain: Once the pressure has released, open the pressure cooker and drain the kikil. Save the boiling broth for the curry gravy.

Step 2: Preparing the Curry Spices

  • Grind all the spice paste ingredients using a blender. Add a little oil if necessary to facilitate the process.

Step 3: Cooking the Curry

  • Sauté the Spices:

    • Heat 5 tbsp of oil in a large wok.

    • Sauté the ground spice paste along with the remaining lemongrass, kaffir lime leaves, turmeric leaves, and remaining bay leaves.

    • Sauté over medium heat until the spices are cooked and fragrant, and the oil appears to "separate" from the paste.

  • Add the Kikil:

    • Add the boiled kikil into the sautéed spices.

    • Stir well for about 5 minutes until the spices are absorbed.

Step 4: Finishing the Curry Gravy

  • Pour Coconut Milk:

    • Pour in the thin coconut milk and enough of the reserved kikil broth.

    • Stir continuously to prevent the coconut milk from curdling.

  • Season:

    • Add salt, sugar, and asam kandis.

    • Cook over medium heat while stirring until it comes to a boil.

  • Thicken the Gravy:

    • If using separated freshly squeezed coconut milk, add the thick coconut milk now.

    • Reduce the heat to low, and cook while stirring until the gravy thickens.

    • Adjust the seasoning to your taste.

Step 5: Serving

  • Remove the cooked Gulai Tunjang from the heat.

  • Serve warm with white rice.

  • Complement with sambal lado and red crackers (kerupuk).

Tips & Important Notes:

  • Choosing Kikil: Select kikil that is fresh, clean white in color, and odorless.

  • Pressure Cooking Time: Adjust according to your pressure cooker type and the thickness of the kikil.

  • Kikil Texture: It's best not to overcook it to the point of being too soft; it should still have a pleasant chewiness.

  • Stirring: Stir continuously when cooking the coconut milk to prevent it from breaking/curdling.

  • Variations: You can add tofu or potatoes for variation.

Non-Pressure Cooker Method:

  • Boil the kikil over low heat for 3-4 hours.

  • Add hot water if necessary.

  • Test for doneness with a fork.

By following this recipe, you will achieve a perfect Gulai Tunjang with tender kikil and a flavor-packed gravy. Happy cooking

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Padang-style Tunjang Gulai ( Curry ) Recipe: Savory, Spicy, and Perfectly Tender