This dish from Mindanao is a beef stew that’s unlike anything that you might have tasted before. This is because of the ingredients added in that make it taste totally appetizing and fantastic.
You may want to pile on some steamed rice because this beef stew has flavors from peanut butter, lemongrass, coconut milk, heat from some chilis, and of course, meaty beef.
Beef in Coconut Milk (Beef Kulma) Recipe
Beef in Coconut Milk (Beef Kulma) Ingredients
- 8 cups water
- 1 kilogram beef cubes pochero cut
- 4 cloves Garlic whole
- 1 tespoon Salt
- 1 teaspoon black peppercorns
- 2 stalks Lemongrass
- 1 medium white onion quartered
- 2 cloves Garlic chopped
- 10 pieces curry leaves or 1 tablespoon curry powder
- 1-2 pieces chilies chopped (optional)
- 1 tablespoon tomato paste
- 2 tablespoons peanut butter
- 1 Cup fresh coconut milk (gata)
- 2 stalks Lemongrass chopped
- ground black pepper to taste
- Salt to taste
- cilantro leaves (wansoy) to garnish
- Make the broth: In a pot over medium-high heat pour water, add beef, garlic, lemongrass, salt and peppercorns. Let simmer for 1 hour or until beef is tender. Remove from heat. Reserve 2 cups broth.
- In a pan over medium heat, sauté onion and garlic until fragrant. Add curry leaves, chilies (optional), tomato paste and peanut butter. Cook for 2 to 3 minutes.
- Pour in the stock and add the beef. Simmer for another 10 to 15 minutes. Then add coconut milk and lemongrass. Let simmer for another 3 to 5 minutes. Season with salt and pepper. Remove from heat. Top with fresh cilantro.