By eatmundo · August 4, 2026
🇮🇩AI-generated imageSame ingredients, elsewhere in the world
4 matchesDishes from other countries' kitchens, made from the same core ingredients as Gulai Tunjang. The percentage is the share of ingredients the two recipes have in common.
Chicken KapitanIn Malaysia · same ingredients· Same technique75%
Daging Gulai KawahIn Malaysia · same ingredients63%
Pulut PanggangIn Malaysia · same ingredients57%
A rich and succulent Padang-style curry featuring tender beef tendon simmered in a golden coconut milk broth. The deep, aromatic spice blend creates a luxurious texture that pairs perfectly with warm jasmine rice.
According to eatmundo's ingredient comparison, the closest dish to Gulai Tunjang from another cuisine is Chicken Kapitan (Malaysia): the two share 75% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Place the beef tendon in a pot with 2000ml of water, bring to a boil and simmer, covered, for 2.5 hours until the tendon is soft and gelatinous. Drain and cut it into 3cm pieces. Meanwhile, blend the shallots, garlic, candlenuts, turmeric and galangal into a smooth paste using a mortar and pestle or food processor.
- 2
Heat 3 tbsp of oil in a large heavy-bottomed pot over medium heat and sauté the spice paste until fragrant and the oil begins to separate, about 5 minutes.
- 3
Add the boiled beef tendon pieces to the pot, stirring well to coat every piece evenly in the aromatic spice mixture for 3 minutes.
- 4
Pour in 500ml of coconut milk slowly, stirring constantly to prevent the milk from curdling as it comes to a gentle simmer.
- 5
Reduce the heat to low, cover the pot partially, and simmer for 30 minutes, stirring often so the sauce does not catch on the bottom, until the tendon absorbs the flavours and the sauce thickens. If the sauce reduces too far, stir in up to 200ml of water.
- 6
Season with 1 tsp of salt, stirring gently, and taste to ensure the flavors have balanced perfectly before serving hot.
Frequently Asked Questions
What is Gulai Tunjang?
Gulai Tunjang is an Indonesian curry originating from West Sumatra, consisting of beef tendon cooked in a spiced coconut milk base. It is typically served as a main dish alongside steamed rice during lunch or dinner.
What is the best cut for this dish?
Tunjang means beef tendon or cow's foot, and this recipe uses beef tendon. It must be boiled for a long time first, until fully soft, before it goes into the spiced coconut sauce. Cow's foot can be used the same way.
Can I use light coconut milk?
Use full-fat coconut milk for the authentic rich texture; light versions will result in a thin, watery sauce.
Why is my curry separating?
Coconut milk separates if it boils too rapidly; always keep the heat low and stir frequently.
How long can I store this?
It keeps well in the refrigerator for up to 3 days and tastes even better the next day as the spices deepen.
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