Gulai Cipuik｜Riau

Part 7/38 in a series exploring one dish from each province of Indonesia.

Text.

Adapted from here.

☒ UNTESTED

Ingredients

Main stuff

• 1 kg whelks
• 2000 ml coconut milk
• 3 cm galangal, bruised
• 2 stalks of lemongrass, bruised
• 3 Indonesian bay leaves (not the same as normal bay)
• 2.5 cm turmeric
• ½ tsp ground white pepper
• Salt, sugar, chicken powder to taste

Spices to blend

• 3 red cayenne chillies
• 5 green bird’s eye chillies
• 3 roasted candlenuts
• 5 Indonesian onions (1.5 shallots)
• 5 cloves of garlic

Prep

Blend up the blended bits.

Cooking

Boil the whelks for 5 minutes.

Sauté blended spices until fragrant.

Add galangal, lemongrass, bay leaves, and turmeric and stir until wilted.

Add coconut milk, mix well, and bring to a simmer.

Add the whelks, season to taste.

Stir until everything is smooth it’s reduced enough.