I first discovered Tausug Beef Kulma during an unforgettable trip to Zamboanga City, where I wandered into a small, family-run eatery tucked away in the bustling streets near the marketplace. The aroma of curry spices and coconut milk drew me in, and I found myself sitting next to locals who were enthusiastically enjoying this rich, mahogany-colored curry.
The owner, a warm Tausug grandmother, noticed my curiosity and proudly explained how this dish was a treasured recipe passed down through generations in her family. As I savored each spoonful of the tender beef swimming in that velvety, nutty sauce, she shared how the dish reflects the beautiful blend of Filipino and Malaysian influences in Mindanao cuisine. She revealed her secret – patience in slow-cooking and the perfect balance of peanut butter and coconut milk.
This recipe is my homage to that memorable afternoon and the generous spirit of the Tausug people who shared their culinary heritage with a curious traveler.
Why You’ll Love This Recipe
- Tender, melt-in-your-mouth beef chunks in a velvety curry sauce
- Perfect balance of coconut, curry, and peanut flavors
- Make-ahead friendly and tastes even better the next day
- A showstopping dish for special occasions
- Rich in protein and healthy fats
- Naturally gluten-free
Tausug Beef Kulma (Kulma Sapi)
Equipment
- Large heavy-bottomed pot (kaldero) For even heat distribution and preventing burning
- Sharp knife (kutsilyo) For cutting meat and vegetables
- Wooden Spoon (Sandok Kahoy) For stirring without scratching the pot
- Measuring cups and spoons (Panukat) For accurate measurements
- Mortar and pestle (dikdikan) For pounding lemongrass
- Large mixing bowl (mangkok) For marinating beef
Ingredients
For the Marinade:
- 1 kg stewing beef karne ng baka, cut into 2-inch cubes
- 2 tablespoons curry powder pulbos na curry
- 1 teaspoon cinnamon kanela
- 1 teaspoon paprika
- Juice from half lemon kalamansi can be substituted
- Salt asin to taste
For the Curry:
- 2 cups coconut milk gata
- 1/2 cup coconut cream kakang gata
- 2 1/2 cups beef stock sabaw ng baka
- 2 heaping tablespoons peanut butter mantika ng mani
- 1/3 cup tomato paste pino ng kamatis
- 4 cloves garlic bawang, minced
- 2 large onions sibuyas, chopped
- 2 birds eye chilies siling labuyo, chopped
- 1 bunch lemongrass tanglad, pounded
- 1 piece bay leaf dahon ng laurel
- Salt and freshly ground black pepper to taste
- Oil for cooking
Instructions
- Begin by combining curry powder (pulbos na curry), cinnamon (kanela), paprika, lemon juice (katas ng dayap), and salt (asin) in a large bowl, mixing until well incorporated. Add your beef cubes (karne ng baka) and massage the marinade thoroughly into the meat, ensuring even coating. Let this marinate for 30 minutes minimum, though 2 hours will give optimal flavor.
- Heat oil in a large heavy-bottomed pot (kaldero) over medium-high heat (180°C/350°F). Working in small batches to avoid overcrowding, brown the marinated beef until golden on all sides, about 3-4 minutes per side. Remove the browned beef and set aside on a plate (ihanda sa isang plato).
- Using the same pot, lower the heat to medium (160°C/320°F) and sauté minced garlic (bawang) until fragrant, about 30 seconds. Add your chopped onions (sibuyas) and cook until they become translucent and soft, approximately 5 minutes, stirring occasionally with a wooden spoon (sandok na kahoy).
- Return the browned beef to the pot and add the bay leaf (dahon ng laurel). Pour in the beef stock (sabaw ng baka) and coconut milk (gata), bringing the mixture to a boil. Once boiling, reduce the heat to low (140°C/285°F), cover, and let it simmer for 1 hour. Stir occasionally to prevent the bottom from sticking (haluin paminsan-minsan para hindi dumikit).
- After the hour has passed, add the tomato paste (pino ng kamatis), peanut butter (mantika ng mani), pounded lemongrass (piniang tanglad), and chopped birds eye chilies (siling labuyo). Continue to simmer uncovered on low heat for 45 minutes, or until the meat is tender enough that it easily breaks apart with a fork (malutong na ang karne).
- Pour in the coconut cream (kakang gata) and cook for a final 15 minutes, stirring gently to incorporate. Taste and season with salt and freshly ground black pepper (paminta) as needed. Remove from heat and let rest for 15 minutes to allow the flavors to meld perfectly (palambutin ang lasa). The sauce should be rich and velvety, coating the back of a spoon. Serve hot with steamed white rice (mainit na kanin).
Tips from Lola’s Kitchen
- Choose beef chuck or brisket for the best results
- Pound lemongrass well to release its essential oils
- Don’t rush the cooking process – slow cooking ensures tender meat
- Add coconut cream at the end to prevent curdling
- Let it rest for 15 minutes before serving to allow flavors to meld
Traditional Serving Suggestions
- Serve hot with steamed white rice (kanin)
- Pair with ripe mango (mangga) or green papaya achara
- Garnish with fried garlic (sinangag na bawang) and cilantro
- Often served alongside other Mindanaoan dishes during Ramadan
Troubleshooting
- If sauce is too thick: Add warm beef stock or water
- If meat is tough: Continue cooking on low heat
- If too spicy: Add more coconut cream
- If sauce splits: Lower heat and gently stir in coconut cream
Ingredient Alternatives
- Beef → Lamb or goat meat
- Peanut butter → Ground roasted peanuts
- Birds eye chilies → Regular red chilies or chili flakes
- Fresh lemongrass → 2 tablespoons lemongrass paste
- Coconut milk → Combine 1 part coconut cream with 1 part water
Storage & Reheating
- Refrigerate: Up to 4 days in an airtight container
- Freeze: Up to 3 months (without coconut cream)
- Reheat: Gentle heat on stovetop, adding splash of water if needed
Variations
- Kulma Kambing: Use goat meat instead of beef
- Vegetable Kulma: Add carrots, potatoes, and green peas
- Spicy Kulma: Double the chilies
- Quick Kulma: Use pressure cooker (45 minutes at high pressure)
FAQs
Q: What’s the difference between Kulma and Korma? A: While similar, Kulma uses peanuts and has a distinct Filipino-Muslim influence. Q: Can I make this less spicy? A: Yes, reduce or omit the birds eye chilies. Q: Why isn’t my sauce thickening? A: Simmer uncovered for the last 15 minutes to reduce sauce. Q: Can I use regular milk instead of coconut milk? A: No, coconut milk is essential for authentic flavor and texture.
Tausug Beef Kulma (Kulma Sapi)Nutrition
The Story Behind Tausug Beef Kulma
Deep in the heart of Mindanao, where the waters of the Sulu Sea lap against the shores of Zamboanga, a culinary treasure has been simmering in local kitchens for generations. Tausug Beef Kulma, a dish that speaks volumes about the rich tapestry of Filipino-Muslim cuisine, tells a story of cultural exchange along ancient maritime trade routes.
The origins of this beloved dish can be traced to the Tausūg people, one of the largest Muslim ethnic groups in the Philippines, who have called the Sulu Archipelago and Zamboanga Peninsula home for centuries. The name “Kulma” itself bears a striking resemblance to the Indian “Korma,” hinting at the historical spice trade that once flourished between South Asia and the Philippine islands. This connection isn’t merely coincidental – it’s a delicious testament to the vibrant cultural exchanges that have shaped Mindanao’s culinary landscape.
What makes Tausug Beef Kulma unique is its ingenious fusion of local and foreign ingredients. While it shares the curry foundation of its South Asian cousins, the addition of coconut milk and peanuts creates a distinctly Filipino profile. This adaptation showcases the Tausūg people’s culinary ingenuity, transforming an imported dish into something uniquely their own. The use of local ingredients like lemongrass (tanglad) and birds eye chilies (siling labuyo) further cements its place in Filipino cuisine.
Today, while Kulma holds special significance during Ramadan festivities, it has transcended its religious origins to become a beloved dish throughout Zamboanga. You’ll find it bubbling away in Muslim restaurants across the city, its rich aroma drawing in locals and tourists alike. Each family guards their own version of the recipe, some adding more chilies for heat, others increasing the peanut butter for richness, but all maintaining the dish’s essential character – a perfect marriage of tenderness and flavor.
The dish represents more than just a meal; it’s a bridge between cultures, a celebration of Mindanao’s diverse heritage, and a reminder of how food can tell the story of a people’s history. As you savor each spoonful of tender beef in its velvety sauce, you’re tasting centuries of tradition, trade, and cultural exchange that have made Filipino cuisine the vibrant mosaic it is today.
