Gulai is a class of spicy and rich stew commonly found in the Malay Archipelago (Indonesia,[4]Malaysia, Singapore, and Brunei). The main ingredients of the 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]
Etymology
From Malay Gulai. Probably from Tamil குழை (kuḻai, “to become soft, well cooked”).[12]
Ingredients
Cooking gulai in a kawah, a large vessel akin to a wok.
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 is composed of ingredients such as garlic, shallot, turmeric, turmeric leaf, and pineapple. In the Minangkabau lands of West Sumatra, the ruku-ruku leaf (Ocimum tenuiflorum) is a must-use ingredient, while in its Javanese counterpart, the coriander is preferred. Another difference is that tamarind is often added in Javanese gulai called gule, giving it a slightly sourer taste than other versions of gulai.[15]
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.[16]
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.[17]
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.[18] Some variations of gulai include:
Gallery
Gulai variants
Gulai kambing, goat gulai, a Padang food
Gulai cancang, chopped meat gulai, a Padang food
Gulai tambunsu, intestine gulai sold in Bukittinggi
Gulai banak or gulai otak, brain gulai, a nasi kapau dish
Gulai limpo, cow's spleen gulai, a Minangkabau dish
Gulai gajeboh, cow's hump fat gulai, specialty of Kapau, West Sumatra
Gulai tunjang, cow's trotters gulai, sold in Bukittinggi
Gulai babat, tripes gulai, a Padang food
Gulai kerapu, grouper gulai, a Padang Pariaman food
Gulai kapalo lauak, fish head gulai, a Minang dish
Gulai kepala ikan, fish head gulai, an Aceh version
Gulai sotong, squid gulai
Gulai udang, shrimp gulai, a Padang dish
Gulai ayam, this one is a Javanese version chicken gulai
^ a b c d"40 Indonesian foods we can't live without". CNN. 25 February 2016. Retrieved 23 July 2018.
^ a bHunt, Kristin (16 March 2014). "A beginner's guide to the curries of the world". Thrillist. Retrieved 23 July 2018.
^ a b"Gulai" (in Indonesian). Tribunnewswiki. 9 July 2019. Retrieved 7 October 2020.
^ a b c d"Sejarah Asal Mula Masakan Bersantan" (in Indonesian). Republika. 16 July 2015. Retrieved 7 October 2020.
^ a b"Sejarah dan Jenis-jenis Gulai yang Khas di Indonesia" (in Indonesian). Kumparan. 15 January 2019. Retrieved 16 October 2020.
^Raji, Mohd Nazri Abdul; Ab Karim, Shahrim; Ishak, Farah Adibah Che; Arshad, Mohd Mursyid (2017). "Past and present practices of the Malay food heritage and culture in Malaysia". Journal of Ethnic Foods. 4 (4): 221–231. doi:10.1016/j.jef.2017.11.001.
^ a bhttps://core.ac.uk/download/pdf/82136975.pdf [bare URL PDF]
^"Gulai, Traditional Stew From Sumatra". Taste Atlas. Retrieved 12 October 2020.
^Lilly T. Erwin. "Aroma Rasa Kuliner Indonesia: Sajian Gulai (Indonesian Culinary: Gulai (Curry))". Gramedia International. Archived from the original on 25 April 2012. Retrieved 31 May 2014.
^ a b"Padang-Style Chicken Curry (Gulai Ayam)". SAVEUR. Retrieved 23 July 2018.
^Maryansetro (18 February 2018). "The taste of Guleh an ancestors recipe". Steemit. Retrieved 24 March 2024.