How to Cook Tasty GULAI BAGAR IGA SAPI (Beef Ribs Bagar Curry)

How to Cook Tasty GULAI BAGAR IGA SAPI (Beef Ribs Bagar Curry) Delicious, fresh and tasty.

GULAI BAGAR IGA SAPI (Beef Ribs Bagar Curry). One of the cuisines that use extra candlenut is Gulai Iga Sapi. Cook the beef ribs until done. Video ini kami buat khusus untuk para penonton setia kami yang merayakan Hari Raya Idul Adha.

Good sized portions, veggies were spicy and tasty.

Service was fast and very attentive.

Actually this Iga Sapi Bali is my Uncle and myshelf favorite place to have dinner or lunch.

You can cook GULAI BAGAR IGA SAPI (Beef Ribs Bagar Curry) using 17 ingredients and 4 steps. Here is how you achieve it.

Ingredients of GULAI BAGAR IGA SAPI (Beef Ribs Bagar Curry)

1. You need 500 grams of beef ribs.

2. Prepare 4 tablespoons of oil for saute.

3. Prepare 4 of cloves.

4. Prepare 3 cm of cinnamon stick.

5. Prepare 2 of lemon grass bruised.

6. Prepare 1 of . 250 ml coconut milk.

7. It’s 1 tablespoon of tamarind juice.

8. It’s of Ground Spices:.

9. Prepare 7 of small shallot.

10. It’s 4 clove of garlic.

11. Prepare 4-5 of red chillies (spicy level deepen on your spicy level).

12. It’s 2 teaspoon of coriander powder.

13. It’s 1/4 of cumin.

14. Prepare 1 teaspoon of turmeric powder or 2 cm fresh turmeric.

15. It’s 2 cm of fresh ginger.

16. It’s 2 teaspoon of salt.

17. It’s of Sugar (optional).

The taste of the ribs (original) will blown you away rich with spices, and the ribs so.

Rebus iga bersama daun salam, dan bumbu halus hingga daging iga empuk.

Then, you can enjoy this delicious "curry" (okay, this is the best translation I can think of for gulai, you can call it spicy stew if you think that is more appropriate) with rice.

Add water, season with salt, sugar, ground pepper, and tamarind juice.

GULAI BAGAR IGA SAPI (Beef Ribs Bagar Curry) step by step

1. Clean the beef ribs then set aside. Heat oil in a frying pan, saute ground spices, add cloves, cinnamon, lime leaves, and lemongrass, stir until smells good..

2. Enter the ribs, stir and cover the pan. cook until the meat is tender and the water dries. If the meat is not tender and the water dries up, add enough hot water and continue cooking until the meat is cooked and tender..

3. Enter coconut milk and cook until cooked and coconut milk is oily and thickens. Finally, enter the tamarind juice, stir and remove from heat..

4. Tips : Serve with rice cake or ketupat or roti or just with normal rice..

Tie each rib with kitchen string to secure the meat on the bone.

Place the ribs, ginger, lemongrass and whole cloves in a large saucepan then add enough cold water to cover.

Memiliki pengalaman pendidikan di bidang Tata Boga dan Jurnalistik.

After googling turn out it is shank or shin the normal term that we use in UK.

There are many ways of naming the beef cuts, British American or French cut and maybe there are more.