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A Traditional Northern Malaysian Delicacy
Gulai Daging Ketupat Utara is a classic dish from the northern region of Malaysia. It is a rich and flavorful curry made with tender chunks of beef, cooked in a fragrant blend of herbs and spices. This dish is traditionally served with ketupat, which is a type of compressed rice cake wrapped in palm leaves. The combination of the tender meat and the aromatic curry is simply divine, making it a favorite among locals and visitors alike.
Ingredients
For the curry:
- 500g beef, cut into cubes
- 2 cups coconut milk
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 turmeric leaves, torn
- 2 tbsp curry powder
- 1 tbsp chili paste
- 1 tbsp tamarind paste
- 1 inch ginger, grated
- 4 cloves garlic, minced
- 2 shallots, thinly sliced
- Salt, to taste
For the ketupat:
- 2 cups glutinous rice
- 4 cups water
- Banana leaves, cut into squares
- Bamboo skewers
Instructions
Step 1: Preparing the Ketupat
1. Rinse the glutinous rice under cold water until the water runs clear.
2. In a large pot, bring the water to a boil.
3. Add the glutinous rice to the boiling water and stir well.
4. Reduce the heat to low and cover the pot with a lid.
5. Allow the rice to cook for about 20-25 minutes, or until it becomes sticky and fully cooked.
6. Remove the pot from the heat and let the rice cool.
7. Once the rice has cooled, take a square piece of banana leaf and fold it into a cone shape.
8. Add a scoop of the cooked rice into the cone and press it down gently.
9. Secure the cone with a bamboo skewer.
10. Repeat the process with the remaining rice.
Step 2: Making the Curry
1. In a large pot, heat some oil over medium heat.
2. Add the minced garlic, ginger, and sliced shallots to the pot and sauté until fragrant.
3. Add the curry powder and chili paste to the pot and stir well.
4. Add the beef cubes to the pot and cook until browned on all sides.
5. Pour in the coconut milk and bring the mixture to a simmer.
6. Add the lemongrass, kaffir lime leaves, turmeric leaves, and tamarind paste to the pot.
7. Season with salt to taste.
8. Cover the pot and let the curry simmer for about 1-2 hours, or until the meat is tender.
9. Stir occasionally to prevent the curry from sticking to the bottom of the pot.
10. Serve the Gulai Daging Ketupat Utara hot with the ketupat and enjoy!
Nutrition
Calories: 450
Protein: 25g
Fat: 20g
Carbohydrates: 40g
Sodium: 700mg
Fiber: 5g
Enjoy this traditional Northern Malaysian delicacy and savor the rich flavors of Gulai Daging Ketupat Utara!
