Malay-style Spicy Coconut Garullas

Ingredients

In this adaptation, the traditional Colombian garullas are transformed into a Malay-inspired dish by incorporating the distinct flavors of Malay cuisine. The original recipe is enhanced with a blend of Malay spices such as turmeric, lemongrass, and chili, which infuse the garullas with a fiery kick. Additionally, the dish is cooked in a rich coconut broth, adding a creamy and tropical element to the garullas. These modifications create a unique fusion of flavors that celebrate the culinary traditions of both Colombia and Malaysia. We alse have the original recipe for Garullas, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 cup (150g) cornmeal 1 cup (150g) cornmeal
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, cornmeal, onion, garlic, red chilies, turmeric powder, cumin powder, coriander powder, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small balls, about the size of golf balls.
3. 3.
   Heat the vegetable oil in a large pan over medium heat. Add the garullas and cook until browned on all sides.
4. 4.
   Remove the garullas from the pan and set aside.
5. 5.
   In the same pan, add the lemongrass and sauté for a minute to release its aroma.
6. 6.
   Add the coconut milk and beef broth to the pan. Stir well to combine.
7. 7.
   Return the garullas to the pan and simmer for 20-25 minutes, or until the garullas are cooked through and the flavors have melded together.
8. 8.
   Serve the Spicy Coconut Garullas hot with steamed rice or roti canai.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. If you prefer a spicier dish, add finely chopped bird's eye chilies to the ground beef mixture.
• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the garullas.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin to release its aromatic oils.

Tips & Tricks

• For an extra burst of flavor, garnish the dish with freshly chopped cilantro and a squeeze of lime juice before serving.
• Adjust the spiciness of the dish by adding more or fewer red chilies according to your preference.
• If you prefer a thicker broth, mix 1 tablespoon of cornstarch with a little water and add it to the simmering broth.

Serving advice

Serve the Spicy Coconut Garullas as a main course accompanied by steamed rice or roti canai. The fragrant coconut broth pairs perfectly with the tender garullas, creating a satisfying and comforting meal.

Presentation advice

Present the Spicy Coconut Garullas in a shallow bowl, allowing the vibrant colors of the dish to shine through. Garnish with a sprinkle of chopped cilantro and a wedge of lime for an appealing and appetizing presentation.