Gulai otak, beef brains in coconut milk
A specialty of Singkarak, in West Sumatra: beef brain is simmered in a spiced coconut milk with mangkokan leaves, until it thickens.
Gulai otak is a specialty of Singkarak, in West Sumatra: it consists of beef brain simmered in a spicy coconut milk sauce.
Ingredients and directions
- Prep time30 min
- Cook time1 hr
- Total1 hr 30 min
- DifficultyMedium
- Cooking methodMijotage
Ingredients
people
- $9.18
Directions
- Clean the brain thoroughly, then cut it into pieces. ≈ 8 min
- Finely chop the mangkokan leaves. ≈ 8 min
- Grind the coconut and cook it until it turns yellow. Then, grind it finely and add it to the coconut milk, heating until the oil rises to the surface.
- Finely mix the spices, then add them to the coconut milk along with the mangkokan leaves and the brains. ≈ 4 min
- Cook until the sauce thickens.
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