This is a liquid lamb stew-or you can think of it as a very meaty soup. Do not use flour to thicken the sauce; if you want it thciker, use thick santen or less water.
The best way to eat gule is to put some boiled rice in a soup-plate, ladle the gule over it, and eat it with a spoon. This is really a main course, and very satisfying for a small lunch party or family supper; but a moderate helping of it makes a good first course, to be followed perhaps by fish.
If you serve gule as a main course, these ingredienta will be enough for six people:
1 kg (2 lb) lamb, leg or shoulder
1 onion or 4 shallots
2 cloves garlic
4 kemiri (candlenuts)
1/3 tsp chilli powder
1/3 tsp white pepper
1/23 tsp cayenne pepper
1/2 tsp ground ginger
1/2 tsp ground laos (galingale)
1/2 tsp turmeric
1/3 tsp powdered, or 1 stick fresh lemon grass
1 tbs vegetable oil
1 tsp brown sugar
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Labu is a general name for plants of teh squash family, including pumpkins and musk melons. Pucuk here means the young shoots of the plant. In any case, you can use either the shoots alone or shoots with fruit.
1 chayote, or 6 small courgettes
1/2 kg 91 lb) young shoots of the plant
2 shallots
1 clove garlic (optional)
1 green chilli
A pinch of laos (galingale)
1 salam leaf or bay-leaf
1 cup water or stock
2 cup thick santen (coconut milk)
Salt
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3 pairs of sheep brains
10 daun mangkok or about 180 g (6 oz) young leaves of curly kale
3 kemiri (candlenuts)
4 sharllots
4 cloves garlic
1 tsp sambal ulek
1 tsp ground ginger
1/2 tsp turmeric
3 asam kandis or 3 slices asam gelugur
2.5 cups thick santen (coconut milk)
Salt
1 salam leaf or bay-leaf
Wash the brains several times in cold salted water and boil them for 5 minutes. Wash the daun mangkok or curly kale, and shred it finely. Pound the shallots, kemiri and garlic in a cobek or mortar until they become a smooth paste. Add the sambal ulek and the other ground ingredients, and mix well. (more…)
400-450 g (14 oz - 1 lb) nangka (jackfruit)
Salt
250 g (8 oz) brisket or good stewing steak
2 cups water
500 ml (1 pint) thick santen (coconut milk)
4 kemiri (candlenuts)
3 tbs desiccated coconut
2 onions
1.5 tsp ground ginger
1/2 tsp turmeric
1/2 tsp ground laos (galingale)
2 tsp Sambal Ulek (crushed chillis)
1 daun kunyit (turmeric leaf)
2 Kaffir lime leaves or a bay-leaf
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1 leg or shoulder of lamb
7 tbs freshly grated coconut or desiccated seed
5 kemiri (candlenuts)
2 aubergines (optional)
8 shallots, or 2 large onion
4 cloves garlic
5 red chillis or 2 tsp chilli powder
4 cloves
Pinch of grated nutmeg
1 tsp turmeric
1 stick cinnamon
4 cardamoms
1/2 tsp ground cumin
Pinch of powdered lemon grass
3 Kaffir lime leaves or bay-leaves
500 ml (1 pint) thin santen (coconut milk)
250 ml (1/2 pint) thick santen (coconut milk)
Salt
2 tbs tamarind water
3 tbs oil
Cut the leg or shoulder of lamb, with the bone, into 4 or 5 pieces (ask the butcher to do this for you if necessary).
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Chicken pieces (enough for 4 )
1 225 g (8 oz) can bamboo shoots
1 cup good chicken stock or a chicken cube
4 shallots
1 slice terasi
4 kemiri (candlenuts)
2 cloves garlic
a pinch of powdered laos(galingale)
a pinch of cumin
2 salam leaves or bay-leaves
1 tbs vegetable oil
Salt and pepper
500 ml (about 1 pint) santen, made from half a coconut or 180 g (6 oz) desiccated coconut
Clean the chicken, rinse the bamboo shoots in cold water and sliced them thinly. Peel and slice the shallots finely. Peel the garlic and pound it up with the kemiri and terasi to make a smooth paste. Make the santen.
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This is a liquid lamb stew-or you can think of it as a very meaty soup. Do not use flour to thicken the sauce; if you want it thciker, use thick santen or less water.
