History of Gulai

Gulai

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Gulai is originated in Sumatra, Indonesia and is thought to be the local adaptation of Indian curry, developed and derived from Indi

Gulai
Chicken gulai
Course	Main
Place of origin	Indonesia
Region or state	Sumatra
Serving temperature	Hot and room temperature
Cookbook:Gulai   Gulai

Gulai is a type of food containing rich, spicy and succulent curry-like sauce commonly found in Indonesia and Malaysia. The main ingredients might be poultry, beef, mutton, various kinds of offals, fish and seafoods, and also vegetables such as cassava leafs and unripe jackfruit. The gulai sauces commonly have a thick consistency with yellowish color because of the addition of ground turmeric. Gulai sauce ingredients consist of rich spices such as turmeric, coriander,black pepper, galangal, ginger, chilli pepper, shallot, garlic, fennel, lemongrass, cinnamon and caraway, ground into paste and cooked in coconut milk with the main ingredients.^[1] Gulai is often described as an Indonesian type of curry,^[2]although Indonesian cuisine also recognize kari or kare (curry).

an 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 inJava 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)[3] Meat Gulai kambing (mutton gulai)[4] 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)