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It’s time to put the spotlight on Mindanaoan cuisine. With flavorful dishes that are unique to the region, it’s surprising why we don’t see more of this cuisine on our party tables. Beef Kulma is a Tausug recipe that’s usually made for special occasions. It’s a type of beef curry that strongly resembles internationally known beef korma and is made by simmering tender beef in curry spices, coconut milk, peanut butter, and tomato sauce.
For those celebrating Eid al Fitr, this is the perfect dish to serve to your friends and family.
For those celebrating Eid al Fitr, this is the perfect dish to serve to your friends and family.
Tips
Pounding the lemongrass releases its flavors and aroma.
Celebrating Eid by making Beef Kulma is a great way to show them you care. This delicious recipe, while time consuming, is actually quite easy to make since most of the steps involve leaving the stew to simmer for a long time. The long simmer time not only softens the beef but also allows the flavors of the dish to meld together. This dish, much like a diverse family, is a great example of using a variety of flavors from different regions to create a delicious and aromatic dish. Make sure to serve this with piping hot bowls of rice.
About the Recipe
- Nut free
- Egg Free
- Pregnancy safe
Ingredients
1
Servings
( 32 )
- 2 tbsp curry powder
- 1 tsp paprika
- 1 tsp cinnamon
- 1 tbsp calamansi juice
- 1 kg beef for stewing (chuck or short rib)
- 2 tbsp oil
- 5 pcs garlic cloves, minced
- 2 pcs large onions, chopped
- 2 cups coconut milk
- 1 pc Knorr Beef Cube
- 3 cups water
- 2 pcs dried bay leaf
- 4 tbsp smooth peanut butter
- 1/3 cup tomato paste
- 1 bunch lemongrass, pounded and knotted together
- 1 - 2 pcs bird’s eye chili
- 1/2 cup coconut cream
- salt and pepper, to taste
Nutrition Facts
- Amount per Serving
| Title | Amount per Serving |
|---|---|
| Calories | 123.7 kcal |
| Fat | 10.38 g |
| Carbs | 2.59 g |
| Protein | 5.13 g |
Creamy Macaroni Salad
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In a large shallow dish, mix curry powder, paprika, cinnamon, and calamansi juice.
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Add the beef pieces into the bowl and mix until covered with the marinade. Let sit for 30 minutes for the flavors to penetrate the beef.
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In a large pot, heat oil over medium heat. Searthe beef pieces in batches until browned on all sides. Take the beef out of the pot and set aside.
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WIth the oil still in the pot, sauté garlic and onions until the garlic turns golden brown and the onions are somewhat translucent.
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Add the beef back into the pot along with coconut milk, Knorr Beef Cube, water, and bay leaves. Bring to a boil and then lower heat to a simmer. Let it simmer for an hour.
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Add the peanut butter, tomato paste, and bird’s eye chili into the pot. Mix well and let it simmer for another 45 minutes.
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Finish off with coconut cream and let simmer for another 10 minutes.
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Season with salt and pepper to taste.
-
Sere warm and enjoy this flavorful bowl of beef kulma
Ingredients
1
Servings
- 2 tbsp curry powder
- 1 tsp paprika
- 1 tsp cinnamon
- 1 tbsp calamansi juice
- 1 kg beef for stewing (chuck or short rib)
- 2 tbsp oil
- 5 pcs garlic cloves, minced
- 2 pcs large onions, chopped
- 2 cups coconut milk
- 1 pc Knorr Beef Cube
- 3 cups water
- 2 pcs dried bay leaf
- 4 tbsp smooth peanut butter
- 1/3 cup tomato paste
- 1 bunch lemongrass, pounded and knotted together
- 1 - 2 pcs bird’s eye chili
- 1/2 cup coconut cream
- salt and pepper, to taste
Nutrition Facts
- Amount per Serving
| Title | Amount per Serving |
|---|---|
| Calories | 123.7 kcal |
| Fat | 10.38 g |
| Carbs | 2.59 g |
| Protein | 5.13 g |
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