Gulai is a class of spicy and rich
stew commonly found in
Indonesia,[4]Malaysia and
Singapore. The main ingredients of this dish are usually poultry,
goat meat, beef,
mutton, various kinds of
offal, fish and seafood, as well as vegetables such as
cassava leaves, unripe
jackfruit and banana stem.
Gulai is often described as
Indonesiancurry,[8][2][9][10] 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,[1] although Indonesian, Malaysian, and Singaporean cuisine also recognise kari (curry). In
Javanese-Surinamese cuisine it is known as guleh.[11]
Gulai recipes and ingredients are slightly different across the archipelago. For example the colour of gulai in Java is mostly light yellow, while in Sumatra, it has a more reddish tone. In Palembang, the gulai composes of ingredients such as garlic, shallot, turmeric, turmeric leaf, and pineapple. In Minangkabau lands of West Sumatra, the ruku-ruku leaf (Ocimum tenuiflorum) is a must-use ingredient, while in its Javanese counterpart, the coriander is favoured. Another difference is that
tamarind is often added in Javanese gulai called gule, giving it a slightly sourer taste than other versions of gulai.[14]
History
Gulai originated on the island of
Sumatra,[1] Indonesia and is thought to be a local adaptation of
Indian curry, having developed and derived from Indian influence on Southeast Asia. The dish is widely served in the
Malay Archipelago, especially in
Sumatra, the
Malay Peninsula,
Java and
Borneo. The thick and yellowish gulai sauce is one of the most common sauces found in
Minangkabau cuisine, used to give a rich and spicy taste to meats, fish, and vegetables. Gulai is 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.[15]
The ingredients are simmered and slowly cooked in
coconut milk,
a mixture of spices and
chili pepper. The thick golden, yellowish, succulent and spicy gulai sauce has become a hallmark that can be seen on window displays of restaurant establishments in
Padang, Indonesia. In Padang, smart cooking means being capable of preparing gulai. Rendang (beef simmered in coconut milk and spices), asam padeh (sour and spicy stew) and kalio (watery and light-coloured gravy) are often considered as variations of Padang gulai.[16]
In Malaysia, asam pedas, a popular Malay sour fish soup is sometimes called gulai tumis. In the states of
Perak and
Pahang, gulai
tempoyak, a local specialty is commonly served as a daily meal and a meal for festive celebrations such as
Hari Raya and wedding ceremonies.[7]Negeri Sembilan is well known nationwide for its spicy dishes. Masak lemak cili api, a type of gulai made with coconut milk spiced with turmeric and
bird'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 with gulai.
The gulai sauce found in Minangkabau, Acehnese, and
Malay cuisine usually has a thicker consistency than the gulai sauce found in
Java which is thinner, served in soup-like dishes containing pieces of mutton, beef or offal.[4][3]Gulai is usually served with
steamed rice.
Variations
Gulai recipes can be found in various cooking traditions across the
Indonesian Archipelago; such as Minangkabau, Malay, Acehnese and Javanese cuisine. However, gulai recipes show exceptional diversity in West Sumatra.[17] Some variations of gulai include: