Gulai

Gulai
Chicken gulai
Course Main
Place of origin Indonesia[1][2]
Region or state Sumatra[1]
Serving temperature Hot and room temperature

Gulai is a type of food containing rich, spicy and succulent curry-like sauce commonly found in Indonesia. The main ingredients might be poultry , Goat meat , beef, mutton, various kinds of offal, fish and seafood, and also vegetables such as cassava leaves 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.[3] Gulai is often described as an Indonesian type of curry,[2][4][5] indeed gulai is the common name for curry dishes in the country,[1] although Indonesian cuisine also recognize kari or kare (curry).

Variations

Gulai is originated in Sumatra,[1] 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 give a rich and spicy taste to meats, fish, or vegetables. Gulai often described as succulent and spicy, yet subtly combining flavors of different spices into one suave and smooth taste, that it is difficult to figure out individual spices.[6]

The ingredients are simmered and slowly cooked in coconut milk, spice mixture and chili pepper. The thick golden, yellowish, succulent and spicy gulai sauce has become the hallmark of Padang restaurant's window display everywhere. In Padang, smart cooking means the capability of preparing gulai. Rendang (beef simmered in coconut milk and spices), asam padeh (sour and spicy stew) and kalio (watery and light-colored gravy) are often considered as just a few variations of Padang gulai.[7]

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:

References

  1. 1 2 3 4 "40 Indonesian foods we can't live without". CNN Travel. 2016-02-25. Retrieved 2018-07-23.
  2. 1 2 Hunt, Kristin (2014-03-16). "A beginner's guide to the curries of the world". Thrillist. Retrieved 2018-07-23.
  3. ↑ "Resep Gulai Ayam" (in Indonesian). Resep Masakan Indonesia. Retrieved May 31, 2014.
  4. ↑ Lilly T. Erwin. "Aroma Rasa Kuliner Indonesia: Sajian Gulai (Indonesian Culinary: Gulai (Curry))". Gramedia International. Retrieved May 31, 2014.
  5. 1 2 "Padang-Style Chicken Curry (Gulai Ayam)". SAVEUR. Retrieved 2018-07-23.
  6. ↑ Tan, Christopher (24 February 2014). "Spice World". SAVEUR. Retrieved 2018-07-23.
  7. ↑ Donny Syofyan (24 November 2013). "By the way ... I just can't live without Padang food". The Jakarta Post.
  8. ↑ "Resepi Gulai Telur Itik" (in Malay). MyResipi. Retrieved May 31, 2014.
  9. ↑ "Gulai Kambing" (in Indonesian). Kompas.com. August 17, 2008. Retrieved May 31, 2014.
  10. ↑ Media, Kompas Cyber (2016-05-24). "Gulai Gajebo, "Makanan Surga" dari Ranah Minang - Kompas.com". KOMPAS.com (in Indonesian). Retrieved 2018-07-23.
  11. ↑ "Gourmet or Garbage?". My Cooking Without Borders. 2011-09-22. Retrieved 2018-07-23.
  12. ↑ Media, Kompas Cyber (2009-10-19). "Gulai Kepala Ikan - Kompas.com". KOMPAS.com (in Indonesian). Retrieved 2018-07-23.
  13. ↑ "Gulai Nangka (Indonesian Unripe Jackfruit Curry)". www.pimentious.com. Retrieved 2018-07-23.
  14. ↑ Setiawati, Odilia Winneke. "Resep Sahur : Gulai Daun Singkong Tumbuk". detikfood (in Indonesian). Retrieved 2018-07-23.
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