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Gulai Kapau
vegetables stewed in coconut milk with meat

250 gr brisket
1250 ml of water
250 gr nangka/jackfruit (young)
2 serai / sereh / lemongrass
5 jeruk purut leaves
2 kunyit leaves
4 cardamom
250 gr white cabbage
100 gr long/snake beans
8 red rawits
2 asam kandis
1 tbsp palm sugar
5 tsp of salt
1200 ml coconut milk (from 1 coconut)
100 gr grated coconut, toasted

9 shallots
5 cloves of garlic
2 red lomboks
4 red cabai keriting (curly cayenne pepper)
1 tsp ketumbar
1 cm jahe
1 cm lengkuas / laos
2 cm kunyit, roasted
1/2 tsp pepper

Cara membuat:
Cut the meat into pieces. Cut the nangka into pieces and cook them separately. Remove the veins from the jeruk purut and the kunyit leaf. Cut the cabbage into square pieces. Cut the long beans into 4 cm pieces. Puree the coconut. Pound or grind the ingredients for the bumbu into a paste.
Heat the water in a pan and cook the meat until done. Strain and store 1000 ml stock. In a pan, heat the stock with the bumbu, serai, jeruk purut, kunyit leaves and cardamom and cook for 6 minutes. Then add the meat, the nangka, the long beans, the cabbage, the rawits, the asam kandis, the salt and the palm sugar and cook until done.
Then add the coconut milk and bring it to a boil while stirring. Then add the grated coconut and mix well. Serve.
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