Golie Kodja

Ingredients

• 500 gbeef
• 5shallots
• 1 tbsptamarind
• 2 tbspwater
• 1 tbspuncooked rice
• 250 mlthick coconut milk
• 3 tbspoil
• 7 cmginger
• 1 tbspcoriander seeds
• 1/2 tspcumin
• 1 tbspcinnamon
• 1 cmturmeric
• to tastesalt
• 1/4 tspmace
• 4cloves

Instructions

1. 1

   Season the beef

   Mix the tamarind with the water, then rub the mixture over the beef.

2. 2

   Make the spice paste

   Pound the ginger, coriander seeds, cumin, cinnamon, turmeric, salt, mace and cloves into a paste.

3. 3

   Slice shallots

   Thinly slice the shallots.

4. 4

   Brown the beef

   Heat the oil in a wok and fry the beef until browned.

5. 5

   Fry the aromatics

   Add the spice paste, shallots and uncooked rice, then fry for a further 3 minutes.

6. 6

   Cook in coconut

   Pour in the coconut milk and cook gently until the beef is done and the liquid has evaporated.

What is Golie Kodja?

Golie Kodja is a beef dish cooked with coconut milk and a ground spice mixture. The supplied recipe is Indonesian in style, combining tamarind, ginger and warm spices with a rich coconut base.

This version starts by rubbing the beef with tamarind water, then browns it before adding the paste and coconut milk. The rice is cooked in the sauce and helps it become thicker as the liquid reduces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beef supplies most of the protein, while the rice and coconut milk contribute carbohydrates; coconut milk and frying oil account for much of the fat. For a more balanced plate, serve a moderate portion with vegetables or plain rice.

Building the flavour

Tamarind: its sourness seasons the beef before cooking and brings contrast to the coconut milk. Rub it over the meat with the measured water so it coats evenly.

Spice paste: pound the ginger, coriander, cumin, cinnamon, turmeric, mace and cloves together with salt. A fine paste disperses more evenly through the sauce than large pieces of spice.

Browning before simmering

Beef: brown it in the heated oil before adding the other ingredients. This gives the meat a browned exterior and leaves the wok ready for the paste and shallots.

Shallots and rice: slice the shallots thinly so they cook through during the brief frying stage. Fry them with the paste and rice for the stated 3 minutes before adding the coconut milk.

How to judge the finish

Gentle cooking: once the coconut milk is added, keep the heat low and let the dish cook slowly. Stir from time to time so the sauce and rice do not catch on the base of the wok.

Doneness: the recipe gives no exact simmering time, so check that the beef is tender enough for your preference. The dish is ready when the beef is done and the liquid has reduced away.

Serving the dish

The coconut milk and spices make this a rich, substantial main. Serve it with plain rice or vegetables if you would like a more balanced plate, though those accompaniments are not part of the supplied method.

If the sauce reduces before the beef is tender, lower the heat and keep a close eye on the wok. Avoid rushing the final cooking stage, which is where the flavours come together.

Recipe notes & tips

• Cut the beef into evenly sized pieces so it cooks at a similar rate.
• Slice the shallots thinly to help them soften during the short frying stage.
• Pound the spices thoroughly for a smooth, evenly distributed paste.
• Let the beef brown before adding the paste and shallots.
• Keep the heat gentle after adding coconut milk and stir occasionally as the sauce reduces.

Variations

• Adjust the tang: use less tamarind for a milder sour note.
• Change the heat: add fresh chilli to the spice paste if you want a hotter dish.
• Use a different cut: choose a stewing cut and allow it enough gentle cooking to become tender.
• Add vegetables: cook firm vegetables in the coconut sauce, allowing extra time for them to soften.
• Serve with rice: offer plain rice alongside to soak up any remaining sauce.

Common mistakes to avoid

• Skipping the browning: fry the beef until browned before adding the paste.
• Coarse spice paste: pound the spices finely so they spread through the sauce.
• High heat after adding coconut milk: reduce the heat and cook gently to avoid scorching.
• Leaving the wok unattended: stir occasionally as the liquid evaporates to prevent sticking.
• Stopping too soon: check that the beef is cooked through before serving.

How to store

Cool leftovers promptly, refrigerate in a covered container and eat within 3 days. Reheat gently in a pan until piping hot; add a small splash of water if the reduced sauce has become too thick.

Frequently asked questions