Gulai

Gulaiis aMinangkabauclass of spicy and richstewcommonly found inIndonesia,MalaysiaandSingapore. The main ingredients of this dish are usually poultry,goat meat, beef,mutton, various kinds ofoffal, fish and seafood, as well as vegetables such ascassavaleaves, unripejackfruitand banana stem.
Gulaiis often described asIndonesiancurry,although it is also considered a local dish in Malaysia and Singapore. Gulai is a common name to refer to curry dishes in the country,although Indonesian, Malaysian, and Singaporean cuisine also recognisekari(curry). InJavanese-Surinamesecuisine it is known asguleh.
Thegulaisauces commonly have a thick consistency with a yellowish colour because of the addition of groundturmeric. Gulai sauce ingredients consist of rich spices such as turmeric,coriander,black pepper,galangal,ginger,chilli pepper,shallot, garlic,fennel,lemongrass,cinnamonandcaraway, ground into paste and cooked incoconut milkwith the main ingredients.In Malaysia,kerisikis also added to thicken the gravy.
Gulai recipes and ingredients are slightly different across the archipelago. For example the colour ofgulaiin Java is mostly light yellow, while in Sumatra, it has a more reddish tone. In Palembang, thegulaicomposes of ingredients such as garlic, shallot, turmeric, turmeric leaf, and pineapple. In Minangkabau lands of West Sumatra, theruku-rukuleaf (Ocimum tenuiflorum) is a must-use ingredient, while in its Javanese counterpart, the coriander is favoured. Another difference is thattamarindis often added in Javanesegulaicalledgule, giving it a slightly sourer taste than other versions ofgulai.
Gulaioriginated on the island ofSumatra,Indonesia and is thought to be a local adaptation ofIndian curry, having developed and derived from Indian influence on Southeast Asia. The dish is widely served in theMalay Archipelago, especially inSumatra, theMalay Peninsula,JavaandBorneo. The thick and yellowishgulaisauce is one of the most common sauces found inMinangkabau cuisine, used to give a rich and spicy taste to meats, fish, and vegetables.Gulaiis often described as succulent and spicy, yet subtly combining flavours of different spices into one suave and smooth taste which makes it difficult to figure out the individual spices used.
The ingredients are simmered and slowly cooked incoconut milk,a mixture of spicesandchili pepper. The thick golden, yellowish, succulent and spicygulaisauce has become a hallmark that can be seen on window displays of restaurant establishments inPadang, Indonesia. In Padang, smart cooking means being capable of preparinggulai.Rendang(beef simmered in coconut milk and spices),asam padeh(sour and spicy stew) andkalio(watery and light-coloured gravy) are often considered as variations of Padanggulai.
In Malaysia,asam pedas, a popular Malay sour fish soup is sometimes calledgulai tumis. In the states ofPerakandPahang,gulaitempoyak, a local specialty is commonly served as a daily meal and a meal for festive celebrations such asHari Rayaand wedding ceremonies.Negeri Sembilanis well known nationwide for its spicy dishes.Masak lemak cili api, a type ofgulaimade with coconut milk spiced with turmeric andbird's eye chili, is described as the hallmark of Negeri Sembilanese cuisine. In some restaurants,roti canai(which is usually served with curry) might also be served withgulai.
Thegulaisauce found in Minangkabau, Acehnese, andMalay cuisineusually has a thicker consistency than thegulaisauce found inJavawhich is thinner, served in soup-like dishes containing pieces of mutton, beef or offal.Gulaiis usually served withsteamed rice.
One of the earliest written records of gulai is from the Malaccan Malay manuscript ofHikayat Amir Hamzah,which date back to the 1550s.
Gulairecipes can be found in various cooking traditions across theIndonesian Archipelago; such as Minangkabau, Malay, Acehnese and Javanese cuisine. However,gulairecipes show exceptional diversity in West Sumatra.Some variations ofgulaiinclude: