Question: What differentiates the gulai and kalio ingredients?
About the article "Rendang", section "Types".

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In Minangkabau culinary tradition, there are three recognised stages in cooking meat in spicy coconut milk.
The dish which results is categorised according to the liquid content of the cooked coconut milk, which ranges from the most wet and soupy to the most dry: Gulai — Kalio — Rendang.
The ingredients of gulai, kalio and rendang are almost identical with the exceptions that gulai usually has less red chilli pepper and more turmeric, while rendang has richer spices.
If pieces of meat are cooked in spicy coconut milk and the process stopped right when the meat is done and the coconut milk has reached its boiling point, the dish is called gulai.
If the process continues until the coconut milk is partly evaporated and the meat has begun to brown, then you have kalio.
For a traditional dry rendang, the process continues hours beyond this, until the liquid has all but completely evaporated and the color turns to a dark brown, almost black color.
Thus not only liquid content but also colour indicate which type of rendang is involved: gulai is light yellow, kalio is brown, and rendang is very dark brown.
Today one mostly only finds two simpler categories of rendang: either dry or wet.
  Rendang, chunks of beef stewed in spicy coconut milk and chili gravy, cooked well until dried.
Other than beef, rendang ayam or chicken rendang can be found.
Daun ubi tumbuk, cassava leaves in coconut milk  Sate Padang, Padang style satay, skewered barbecued meat with thick yellow sauce   Soto Padang, a soup of beef   Sambal Balado, sambal with large sliced chilli pepper  Sambal Lado Tanak   Kalio, similar to rendang; while rendang is rather dry, kalio is watery and light-colored  Gulai Ayam, chicken gulai  Gulai Cancang, gulai of meats and cow internal organs  Gulai Tunjang, gulai of cow foot tendons  Gulai Babek, Gulai Babat or Gulai Paruik Kabau, gulai of cow tripes  Gulai Iso or Gulai Usus, gulai of cow intestines usually filled with eggs and tofu  Gulai Limpo, gulai of cow spleen  Gulai Ati, gulai of cow liver  Gulai Otak, gulai of cow brain  Gulai Sumsum, gulai of cow bone marrow  Gulai Gajeboh, cow fat gulai   Gulai Itiak, duck gulai   Gulai Talua, boiled eggs gulai   Gulai Kepala Ikan Kakap Merah, red snapper's head gulai   Gulai Jariang, jengkol stinky bean gulai   Dendeng Batokok, thin crispy beef   Dendeng Balado, thin crispy beef with chilli  Palai, Minang variants of "pepes"   Paru Goreng, fried cow lung   Asam Padeh  Ayam bakar, grilled spicy chicken  Ayam goreng, fried chicken with spicy granules  Ayam Pop, Padang style chicken, boiled/steamed and later fried.
While fried chicken is golden brown, ayam pop is light-colored.
Ikan Bilih, fried small freshwater fish of the genus "Mystacoleucus"  Baluik goreng, crispy fried small freshwater eel  Udang Balado, shrimp in chili  Rajungan goreng, crispy fried crab   Terong Balado, eggplant in chili  Petai Goreng, fried green stinky bean (Parkia speciosa)  Peyek udang, shrimp "rempeyek"  Kerupuk Jangek, cow's skin "krupuk"  
The steamed rice are usually served with "gulai Cubadak" (unripe jackfruit gulai) and boiled cassava leaf aside.
"Nasi Padang" dishes are actually quite similar with "Nasi Kapau" from Bukittinggi town.
The differences mainly lies in the method of serving.
The dishes offered in "Nasi Padang" are:  Gulai Cubadak, unripe jackfruit gulai  Sayur daun ubi kayu or sayur daun singkong, boiled cassava leaves  Rendang, chunks of beef stewed in spicy coconut milk and chili gravy, cooked well until dried.
Other than beef, rendang ayam (chicken rendang) and rendang itik (duck rendang) can be found.
Daun ubi tumbuk, cassava leaves in coconut milk   Kalio, similar to rendang; while rendang is rather dry, kalio is watery and light-colored  Gulai Ayam, chicken gulai  Gulai Cancang, gulai of meats and cow internal organs  Gulai Tunjang, gulai of cow foot tendons  Gulai Babek, Gulai Babat or Gulai Paruik Kabau, gulai of cow tripes  Gulai Iso or Gulai Usus, gulai of cow intestines usually filled with eggs and tofu  Gulai Limpo, gulai of cow spleen  Gulai Ati, gulai of cow liver  Gulai Otak, gulai of cow brain  Gulai Sumsum, gulai of cow bone marrow  Gulai Gajeboh, cow fat gulai   Gulai Itiak, duck gulai   Gulai Talua, boiled eggs gulai   Gulai Kepala Ikan Kakap Merah, red snapper's head gulai   Gulai Jariang, jengkol stinky bean gulai   Dendeng Batokok, thin crispy beef   Dendeng Balado, thin crispy beef with chili  Paru goreng, fried cow lung   Ayam bakar, grilled spicy chicken  Ayam goreng, fried chicken with spicy granules  Ayam Pop, Minang style chicken, boiled/steamed and later fried.
While fried chicken is golden brown, ayam pop is light-colored.
Ikan Bilih, fried small freshwater fish of the genus "Mystacoleucus"  Baluik goreng, crispy fried small freshwater eel  Udang Balado, shrimp in chili  Rajungan goreng, crispy fried crab   Terong Balado, eggplant in chili  Petai goreng, fried green stinky bean ("Parkia speciosa")  Ikan Asam Padeh  Peyek udang, shrimp "rempeyek"  Kerupuk Jangek, cow's skin "krupuk"  Sambal Balado, sambal with large sliced chilli pepper  Sambal Lado Tanak  
"Nasi Kapau" dishes are actually quite similar or almost identical with "Nasi Padang" from Padang city.
The differences mainly lies in the method of serving, and sometimes there are some typical Kapau Bukittinggi dishes that seldom served in common Padang restaurant.
The dishes offered in "nasi kapau" are:  Rendang, chunks of beef stewed in spicy coconut milk and chili gravy, cooked well until dried.
Other than beef, rendang ayam (chicken rendang) and rendang itik (duck rendang) can be found.
Daun ubi tumbuk, cassava leaves in coconut milk   Kalio, similar to rendang; while rendang is rather dry, kalio is watery and light-colored  Gulai Ayam, chicken gulai  Gulai Cancang, gulai of meats and cow internal organs  Gulai Tunjang, gulai of cow foot tendons  Gulai Babek, Gulai Babat or Gulai Paruik Kabau, gulai of cow tripes  Gulai Iso or Gulai Usus, gulai of cow intestines usually filled with eggs and tofu  Gulai Limpo, gulai of cow spleen  Gulai Ati, gulai of cow liver  Gulai Otak, gulai of cow brain  Gulai Sumsum, gulai of cow bone marrow  Gulai Gajeboh, cow fat gulai   Gulai Itiak, duck gulai   Gulai Talua, boiled eggs gulai   Gulai Kepala Ikan Kakap Merah, red snapper's head gulai   Gulai Jariang, jengkol stinky bean gulai   Dendeng Batokok, thin crispy beef   Dendeng Balado, thin crispy beef with chili  Paru goreng, fried cow lung   Ayam bakar, grilled spicy chicken  Ayam goreng, fried chicken with spicy granules  Ayam Pop, Minang style chicken, boiled/steamed and later fried.
While fried chicken is golden brown, ayam pop is light-colored.
Ikan Bilih, fried small freshwater fish of the genus "Mystacoleucus"  Baluik goreng, crispy fried small freshwater eel  Udang Balado, shrimp in chili  Rajungan goreng, crispy fried crab   Terong Balado, eggplant in chili  Petai goreng, fried green stinky bean (Parkia speciosa)  Ikan Asam Padeh  Peyek udang, shrimp "rempeyek"  Kerupuk Jangek, cow's skin "krupuk"  Sambal Balado, sambal with large sliced chilli pepper  Sambal Lado Tanak  
Gulai is originated in Sumatra, Indonesia and is thought to be the local adaptation of Indian curry, developed and derived from Indian influence on Indonesian cuisine.
The dish is popular and widely served in the Indonesian archipelago, especially in Sumatra, Java and also Malay peninsula and Borneo.
The thick and yellowish gulai sauce is one of the most common sauces in Minangkabau cuisine, to gave a rich and spicy taste to meats, fish, or vegetables.
The gulai sauce found in Minangkabau, Aceh, and Malay cuisine usually has a thicker consistency, while the gulai in Java is thinner, served in soup-like dishes containing pieces of mutton, beef or offal.
Gulai is usually served with steamed rice, however, some recipes such as goat or mutton gulai might be served with roti canai.
Some variations of Indonesian gulai according to its ingredients:Poultry  Gulai ayam (chicken gulai)  Gulai itik (duck gulai)  Gulai hati ampela (chicken gizzard, liver, and intestine gulai)  Gulai telur (hard boiled chicken egg gulai)  Gulai telur itik (duck egg gulai) Meat  Gulai kambing (mutton gulai)  Gulai sapi (beef gulai) Offal  Gulai hati (cattle liver gulai)  Gulai limpa (cattle spleen gulai)  Gulai gajeboh (cattle fat gulai)  Gulai iso or gulai usus (cattle intestine gulai)  Gulai babat (tripe gulai)  Gulai tunjang or kikil (cattle foot tendon, skin and cartilage)  Gulai otak (cattle brain gulai)  Gulai sumsum (cattle bone marrow gulai) Fish and sea food  Gulai ikan mas (carp gulai)  Gulai ikan patin (pangasius gulai)   Gulai ikan kakap (red snapper gulai)  Gulai kepala ikan kakap (red snapper's head gulai)  Gulai telur ikan (fish eggs gulai)  Gulai cumi or gulai sotong (cuttle fish) Vegetable  Gulai cubadak or gulai nangka muda (unripe jackfruit gulai)  Gulai kacang panjang (common beans gulai)  Gulai daun singkong (cassava leaf gulai)  Gulai daun pakis (fern leaf gulai)  Gulai jariang or gulai jengkol ("Archidendron pauciflorum" gulai)  Gulai tahu (Tofu)