This culinary can be said to be rare, GULAI GAJEBO belonging to the West Sumatran Minang tribe.

 

Rendang is probably one of the 50 most delicious dishes in the world. However, that was not the only food for the "chief" of West Sumatra. There's the gajebo curry, touted as "heavenly food." Mention any Padang cooking menu that comes to your mind. chicken rendang curry. Fish head curry. Goulash. Confused. Tortilla. vegetable jackfruit. Green chile. Itiak dumb side. How about Gajebo curry? Those of you who know or have tried this dish are lucky. Imagine, your body must be prepared to fight cholesterol if you want to try this appetizing “food from heaven”. Gajebo or gajeboh curry or meat sampade is a typical West Sumatra dish whose main ingredient is beef. The part that is used is the cob, with thick fat that sticks to the meat.

The ratio of fat to meat in gajebo curry can be as high as 3:1. The finer the meat, the tastier it will be. Chunks of "fatty meat" served with tamarind padeh sauce that does not contain coconut milk. Its elusive main ingredient places gajebo curry in the "weird food" category. The gajebo curry is served in a small dish with the broth. Parrot. Pork fat, also known as lard, dominates the chunks of meat that swim in the red tamarind padeh sauce. Judging from its shape, the fat in the gajebo curry seems quite chewy and difficult to chew. But as soon as I cut into it with a spoon, the fat is gone and it's not chewy at all.

I immediately scooped out the bits with a spoon, along with the sauce. Nice. melt It is not difficult. Light texture. Slightly spicy flavor. Lemongrass, tamarind, bay leaves, galangal, kaffir lime leaves, red chillies, shallots, garlic, turmeric, and ginger are used as seasonings. Padeh tamarind sauce uses coconut water as a substitute for coconut milk. In West Sumatra, people measure gajebo curry.