Ox Tripe and Bamboo Shoot Curry (Gulai Perut Lembu Dan Rebung)


4 tbsp Cooking oil
2 tbsp Meat curry powder
2 tbsp Dried chili paste
2 tbsp Pounded roasted grated coconut (kerisik)
500 g Ox tripe, ready-to-use and cut as desired
250 g Fresh bamboo shoot, cleaned and cut as desired
1 piece Dried sour fruit (asam gelugur)
750 ml Water
125 ml Coconut cream, extracted from 1 grated skinned coconut
Sugar and salt to taste
Finely Ground
1.25 cm knob Ginger, peeled
3 cloves Garlic, peeled
5 Shallots, peeled
1 stalk Lemon grass, sliced




Heat cooking oil in a pan and fry ground ingredients for 5 minutes until fragrant. Add meat curry powder, chili paste, pounded roasted grated coconut, ox tripe, bamboo shoot and dried sour fruit. Stir thoroughly. Stir in water and cook until gravy thickens. Pour in coconut cream and continue to cook until the tripe and bamboo shoots are tender. Serve with steamed white rice.

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