Asian Cuisine
Gulai Keladi Kemahang (Malay-Style Taro Stem Curry in Spicy Coconut Sauce)
Prep
30 min
Cook
45 min
Servings
4
Level
Medium
Gulai keladi kemahang is a traditional Malay dish from Pahang and Perak that features crisp-textured kemahang taro stems simmered in a rich, spicy, savory coconut curry sauce. The combination of asam kandis (sour fruit), ground chilies, and rendang-style spices creates a deeply flavorful sauce that soaks perfectly into the taro stems. Best enjoyed warm with steamed white rice and fried salted fish as a classic village-style lunch companion."
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams kemahang taro stems/shoots, outer skin peeled and cut into 2-inch pieces
- 400 ml thick coconut milk from 1 coconut
- 3 tbsp asam kandis water or tamarind water
- 8 pieces curly red chilies, seeds removed
- 5 pieces bird's eye chilies (optional, for extra heat)
- 8 shallots
- 4 cloves garlic
- 3 cm fresh turmeric
- 3 cm galangal, smashed
- 2 stalks lemongrass, smashed
- 1 leaf turmeric leaf, tied in a knot
- 3 leaves kesum leaves or extra turmeric leaves (if available)
- 50 grams dried anchovies (ikan bilis), rinsed clean
- 1 tbsp grated palm sugar/brown sugar
- 1 tsp salt
- 3 tbsp oil for sautéing
- 300 ml water
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👩🍳 Instructions
- 1 Clean the kemahang taro stems: peel off the coarse, fibrous outer layer, then cut diagonally into pieces about 2 inches long. Soak in salted water for 15 minutes to reduce the itchy sensation, then rinse well.
- 2 Boil the taro pieces in boiling water for 10-15 minutes until slightly softened and no longer itchy to the touch. Drain and set aside.
- 3 Blend the red chilies, bird's eye chilies, shallots, garlic, and turmeric using a blender or mortar and pestle until you get a smooth paste.
- 4 Heat oil in a pan or wok, sauté the ground spice paste together with the galangal and lemongrass until fragrant and the oil starts to separate at the edges, about 5-7 minutes over medium heat.
- 5 Add the dried anchovies, stir well and sauté briefly until their aroma comes out.
- 6 Pour in the water, add the turmeric leaf and kesum leaves, and cook until boiling.
- 7 Add the pre-boiled taro stems, stir well and cook over low-medium heat for 10 minutes so the seasoning soaks in.
- 8 Pour in the thick coconut milk little by little while stirring gently and continuously so the coconut milk doesn't split.
- 9 Add the asam kandis water, palm sugar, and salt. Stir well and adjust the seasoning until it's balanced between spicy, sour, and savory.
- 10 Cook over low heat, stirring occasionally, for 15-20 minutes until the sauce thickens and the taro is perfectly tender. Remove from heat and serve warm.
💡 Tips
• Make sure to soak the taro stems in salted water and pre-boil them before cooking to remove the itchy effect on the throat and hands.
• Wear gloves when peeling and cutting raw taro, as its sap can cause skin irritation in some people.
• If you can't find kemahang taro, you can substitute sente taro or black taro stems prepared the same way, though the texture will be slightly different.
• Cook the coconut milk over low heat and stir occasionally to prevent it from splitting; avoid covering the pan tightly while cooking the coconut milk.
📊 Nutrition Facts / serving
220 kkal
Calories (kcal)
6 gramg
Protein
16 gramg
Fat
18 gramg
Carbs
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