Gulai Kambing Spice Paste

Name: Gulai Kambing Spice Paste
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (500 ml)
Cuisine: Asian
Ingredients: about 10 shallots (400 g) Shallot; 4 cloves garlic Garlic; 15 g Turmeric; about ¼ cup (30 g) Pine Nuts; 6 g Coriander Seed; 2 tsp (5 g) Cumin; about 2½ tsp (6 g) Cinnamon; 3 g Cardamom; chilli padi to taste Bird's Eye Chile

Independent adaptation of a publicly published Haikal Johari recipe. Not affiliated with, sponsored by, or endorsed by Haikal Johari.

CONDIMENT · GULAI CURRY BASE

In the published recipe, this is the condiment for gulai kambing.

Haikal Johari's gulai kambing spice paste for curry.

On the jar

GULAI

Method: blend
Yield: about 2 cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ingredients

Shallotabout 10 shallots (400 g)
Garlic4 cloves garlic
Turmeric15 g
Pine Nutsabout ¼ cup (30 g)
Coriander Seed6 g
Cumin2 tsp (5 g)
Cinnamonabout 2½ tsp (6 g)
Cardamom3 g
Bird's Eye Chilechilli padi to taste

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Gulai Kambing Spice Paste wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Haikal Johari — published sauce recipes in the PantryFlex catalog. Michelin 1* (Alma, Singapore).

Adapted from a Haikal Johari recipe (Haikal Johari / Michelin Guide Singapore).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Haikal Johari / Michelin Guide Singapore (published as “Gulai Kambing Spice Paste”). Full citation lives in Provenance.

Companion jar