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Ketupat Pitalah, a beef curry with jackfruit

Ketupat Pitalah, beef and jackfruit gulai

Main dishes

A compact rice dish served with a spicy beef and green jackfruit curry, bamboo shoots, coconut milk, and chili peppers. A traditional dish from Western Su…

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Recipe from Mery Nurfa Dilla, adapted by Recette de cuisine ·

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Ketupat pitalah originates from West Sumatra, in the Minangkabau region. It is a rich, spicy, and creamy curry, served with compact rice.

Ingredients and directions

  • Prep time40 min
  • Cook time2 hr
  • Total2 hr 40 min
  • DifficultyHard
  • Cooking methodSteamed then simmered

Ingredients

4 people

Ketupat

  • $0.58

Curry

  • $2.56
  • $0.32

Directions

  1. Cook the rice for the ketupat (one-third of the rice) until it is cooked through.
  2. Thoroughly mix all the spices together. ≈ 4 min
  3. Cook the meat until it is tender, then use the cooking liquid to cook the scallops until they are cooked through.
  4. Add the mixed spices, bamboo shoots, and cooked jackfruit. ≈ 3 min
  5. Pour in the coconut milk and bring to a boil.
  6. Once the ketupat are cooked, cut them into your desired shape and arrange them on a plate. ≈ 8 min
  7. Pour the curry over and add the cooked meat. ≈ 3 min
  8. Decorate with red crackers to make them more appealing. ≈ 2 min

Equipment

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Before you start

Ingredients

  • rice, in sufficient quantity
  • Sufficient quantity of ketupat envelopes
  • 500 g of fresh spinach
  • 500 g of bamboo shoots
  • Beef, to your liking
  • 1 coconut (for coconut milk)
  • 100 g of ground red chili pepper
  • Hot pepper bird, to your liking
  • shallots, to your liking
  • garlic, to your liking
  • ginger, to your liking
  • Ground cilantro, to your liking
  • 4 kemiri nuts
  • Crushed galangal (small piece)
  • Turmeric leaves
  • 1 stalk of lemongrass
  • salt, to your liking

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