How to Make Gulai Thi Boh Panah, Aceh Cuisine

Typical Cuisine of Aceh (Sumatra) - Gulai Thi Boh Panah

IS - I have presented three posts about Indonesian Cuisine from the island of Sumatra, especially Aceh. Sie Reubeouh Cuka (Vinegar), Ayam Goreng (Fried Chicken), and Telur Berbumbu (Spiced Eggs). Hopefully the Friends of IS can make and practice it even if they are just trying or surely they are already adept at cooking it.

This time I will share tips on how to make dishes with the title Gulai Thi Boh Panah (Curry Thi Boh Arrow), like there is a Thai element, bro, 😄😄😄. For more details, let's see together how to make it and what ingredients are needed.

Softened seasoning:

• 2 red chilies.
• 2 cm turmeric.
• 1/2 tablespoon toasted coriander.
• Salt to taste.

Ingredients:

• 125 grams of mutton.
• 125 grams of beef.
• 100 grams of grated coconut.
• 5 shallots, thinly sliced.
• 3 garlic cloves, thinly sliced.
• 1 thumb ginger, thinly sliced.
• 2 stalks of food lemongrass.
• 100 grams of young jackfruit, cut into pieces, boiled.
• 500 ml of water.

How to Make Gulai Thi Boh Panah:

1. Cut the lamb and beef to the same size. Set aside. Toasted grated coconut in cooking utensil until browned. Grind/mash until smooth and oily (poyak/ulhe).
2. Mix mutton and beef together with poyak (ulhe) with shallots, sliced ​​garlic and ginger. Cook in the cooker over low heat until the meat is juicy and absorbs the seasonings.
3. Give water and cut the jackfruit. Cook until the water is reduced and the meat is cooked. Remove and serve.

That's how to make Gulai Thi Boh Panah, Typical Aceh Cuisine. Hopefully it's useful, good luck and enjoy.