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{{short description|Indonesian/Malay curry-like sauce}}
{{short description|Indonesian curry-like sauce}}
{{Use dmy dates|date=September 2019}}
{{Use dmy dates|date=September 2019}}
{{EngvarB|date=September 2019}}
{{EngvarB|date=September 2019}}
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| caption = A plate of [[chicken as food|chicken]] gulai.
| caption = A plate of [[chicken as food|chicken]] gulai.
| alternate_name =
| alternate_name =
| country = [[Indonesia]]<ref name="CNN 40 Indonesian foods">{{Cite news|url=https://edition.cnn.com/travel/article/40-indonesian-foods/index.html|title=40 Indonesian foods we can't live without|date=25 February 2016|publisher=CNN|access-date=23 July 2018}}</ref><ref name="Curries of the World">{{Cite news|url=https://www.thrillist.com/eat/nation/international-curries-curries-from-india-thailand-japan-and-more-thrillist-nation|title=A beginner's guide to the curries of the world|last=Hunt|first=Kristin|date=16 March 2014|work=Thrillist|access-date=23 July 2018}}</ref> and [[Malaysia]]<ref>https://www.researchgate.net/publication/320897695_Past_and_Present_Practices_of_the_Malay_Food_Heritage_and_Culture_in_Malaysia</ref><ref>https://core.ac.uk/download/pdf/82136975.pdf</ref>
| country = [[Indonesia]]<ref name="CNN 40 Indonesian foods">{{Cite news|url=https://edition.cnn.com/travel/article/40-indonesian-foods/index.html|title=40 Indonesian foods we can't live without|date=25 February 2016|publisher=CNN|access-date=23 July 2018}}</ref><ref name= "Tribunewswiki Gulai">{{Cite news|url= https://www.tribunnewswiki.com/2019/07/09/gulai|title=Gulai|date=9 July 2019|publisher=Tribunnewswiki|language=id|access-date=7 October 2020}}</ref><ref name= "Republika Gulai">{{Cite news|url= https://m.republika.co.id/berita/gaya-hidup/kuliner/15/07/16/nrjzhf-sejarah-asal-mula-masakan-bersantan|title= Sejarah Asal Mula Masakan Bersantan|date=16 July 2015|publisher=Republika|language=id|access-date=7 October 2020}}</ref>
| region = [[Sumatra]],<ref name="CNN 40 Indonesian foods"/> and Nationwide in Indonesia, also popular in [[Malaysia]], [[Singapore]], [[Brunei]], and [[Southern Thailand]]<ref name="Curries of the World">{{Cite news|url=https://www.thrillist.com/eat/nation/international-curries-curries-from-india-thailand-japan-and-more-thrillist-nation|title=A beginner's guide to the curries of the world|last=Hunt|first=Kristin|date=16 March 2014|work=Thrillist|access-date=23 July 2018}}</ref><ref>https://www.researchgate.net/publication/320897695_Past_and_Present_Practices_of_the_Malay_Food_Heritage_and_Culture_in_Malaysia</ref><ref>https://core.ac.uk/download/pdf/82136975.pdf</ref>
| region = Nationwide in [[Indonesia]], [[Malaysia]], [[Singapore]], [[Brunei]], and [[Southern Thailand]]
| national_cuisine = [[Indonesian cuisine|Indonesia]] and [[Malaysian cuisine|Malaysia]]
| national_cuisine = [[Indonesian cuisine|Indonesia]]
| creator =
| creator =
| course = Main
| course = Main
| served = Hot and room temperature
| served = Hot and room temperature
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| other =
| other =
}}
}}
'''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, [[goat meat]], beef, [[mutton]], various kinds of [[offal]], fish and seafood, as well as vegetables such as [[cassava]] leaves, unripe [[jackfruit]] and banana stem. The gulai sauces commonly have a thick consistency with yellowish colour 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.<ref>{{cite web|title=Resep Gulai Ayam |url=http://resepmasakanindonesia.info/resep-gulai-ayam/ | publisher=Resep Masakan Indonesia |language=Indonesian |accessdate=31 May 2014}}</ref> In Malaysia, [[Kerisik]] is also added to thicken the gravy. <ref>https://www.rasa.my/resipi-gulai-ayam-sedap-mesti-naik-selera/</ref> Gulai is often described as a local [[curry]],<ref name="Curries of the World"/><ref>{{cite web |title=Aroma Rasa Kuliner Indonesia: Sajian Gulai (Indonesian Culinary: Gulai (Curry)) |author=Lilly T. Erwin |url=http://www.gramediainternational.com/book/detail/9789792257281 |publisher=Gramedia International |accessdate=31 May 2014 |archive-url=https://web.archive.org/web/20120425080031/http://www.gramediainternational.com/book/detail/9789792257281 |archive-date=25 April 2012 |url-status=dead }}</ref><ref name="Padang-Style Gulai Ayam">{{Cite news|url=https://www.saveur.com/article/recipes/padang-style-chicken-curry-gulai-ayam|title=Padang-Style Chicken Curry (Gulai Ayam)|work=SAVEUR|access-date=23 July 2018}}</ref> indeed gulai is the common name for curry dishes in the country,<ref name="CNN 40 Indonesian foods"/> although Indonesian and Malaysian cuisine also recognise ''kari'' (curry).
'''Gulai''' is a type of food containing rich, spicy and succulent [[curry]]-like sauce commonly found in [[Sumatra]], [[Indonesia]].<ref name= "Republika Gulai">{{Cite news|url= https://m.republika.co.id/berita/gaya-hidup/kuliner/15/07/16/nrjzhf-sejarah-asal-mula-masakan-bersantan|title= Sejarah Asal Mula Masakan Bersantan|date=16 July 2015|publisher=Republika|language=id|access-date=7 October 2020}}</ref> 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 colour 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.<ref>{{cite web|title=Resep Gulai Ayam |url=http://resepmasakanindonesia.info/resep-gulai-ayam/ | publisher=Resep Masakan Indonesia |language=Indonesian |accessdate=31 May 2014}}</ref> Gulai is often described as an Indonesian type of [[curry]],<ref name="Curries of the World"/><ref>{{cite web |title=Aroma Rasa Kuliner Indonesia: Sajian Gulai (Indonesian Culinary: Gulai (Curry)) |author=Lilly T. Erwin |url=http://www.gramediainternational.com/book/detail/9789792257281 |publisher=Gramedia International |accessdate=31 May 2014 |archive-url=https://web.archive.org/web/20120425080031/http://www.gramediainternational.com/book/detail/9789792257281 |archive-date=25 April 2012 |url-status=dead }}</ref><ref name="Padang-Style Gulai Ayam">{{Cite news|url=https://www.saveur.com/article/recipes/padang-style-chicken-curry-gulai-ayam|title=Padang-Style Chicken Curry (Gulai Ayam)|work=SAVEUR|access-date=23 July 2018}}</ref> indeed gulai is the common name for curry dishes in the country,<ref name="CNN 40 Indonesian foods"/> although Indonesian cuisine also recognise ''kari'' or ''kare'' (curry).


== History ==
== Variations ==
Gulai is originated in [[Malay archipelago]] specifically in [[Sumatra]],<ref name="CNN 40 Indonesian foods"/> and [[Malay peninsula]] <ref>https://www.researchgate.net/publication/320897695_Past_and_Present_Practices_of_the_Malay_Food_Heritage_and_Culture_in_Malaysia</ref> and is thought to be the local adaptation of Indian curry, developed and derived from [[Indian cuisine|Indian]] influence on [[Indonesian cuisine]] and [[Malay cuisine]]. The dish is popular and widely served in the Malay archipelago, especially in [[Sumatra]], [[Malay peninsula]], and to some extent [[Java]] 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 flavours of different spices into one suave and smooth taste, that it is difficult to figure out individual spices.<ref>{{Cite news|url=https://www.saveur.com/article/travels/spice-world#page-2|title=Spice World|first = Christopher|last= Tan | date = 24 February 2014|work=SAVEUR|access-date=23 July 2018}}</ref>
Gulai is originated in [[Nusantara|Indonesian archipelago]] specifically in Sumatra,<ref name="CNN 40 Indonesian foods"/> Indonesia and is thought to be the local adaptation of Indian curry, developed and derived from [[Indian cuisine|Indian]] influence on [[Indonesian cuisine]]. The dish is popular and widely served in the Indonesian archipelago, especially in [[Sumatra]], [[Malay peninsula]] and also [[Java]] 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 flavours of different spices into one suave and smooth taste, that it is difficult to figure out individual spices.<ref>{{Cite news|url=https://www.saveur.com/article/travels/spice-world#page-2|title=Spice World|first = Christopher|last= Tan | date = 24 February 2014|work=SAVEUR|access-date=23 July 2018}}</ref>


The ingredients are simmered and slowly cooked in [[coconut milk]], [[Bumbu (seasoning)|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 pedas|asam padeh]]'' (sour and spicy stew) and ''kalio'' (watery and light-coloured gravy) are often considered as just a few variations of Padang ''gulai''.<ref name="JP-Padang">{{cite news|title=By the way ... I just can't live without Padang food |author=Donny Syofyan |newspaper=The Jakarta Post | date= 24 November 2013 |url=http://www.thejakartapost.com/news/2013/11/24/by-way-i-just-can-t-live-without-padang-food.html}}</ref>
The ingredients are simmered and slowly cooked in [[coconut milk]], [[Bumbu (seasoning)|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 pedas|asam padeh]]'' (sour and spicy stew) and ''kalio'' (watery and light-coloured gravy) are often considered as just a few variations of Padang ''gulai''.<ref name="JP-Padang">{{cite news|title=By the way ... I just can't live without Padang food |author=Donny Syofyan |newspaper=The Jakarta Post | date= 24 November 2013 |url=http://www.thejakartapost.com/news/2013/11/24/by-way-i-just-can-t-live-without-padang-food.html}}</ref>


⚫
The gulai sauce found in Minangkabau, Aceh, and [[Malay cuisine]] usually has a thicker consistency, while the gulai in [[Javanese cuisine|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]].
In Malaysia, [[Asam Pedas]], a version of Malay popular sour fish soup is sometimes called gulai tumis. In Perak and Pahang, gulai tempoyak, a local specialty is commonly served either for daily meals or during festive celebrations such as [[Eid Mubarak|Hari Raya]] and wedding ceremonies. <ref>https://core.ac.uk/download/pdf/82136975.pdf</ref> In some restaurant, [[roti canai]] might also be served with gulai instead of curry.


⚫
Some variations of Indonesian gulai according to its ingredients:
⚫
The gulai sauce found in Minangkabau, Aceh, and [[Malay cuisine]] usually has a thicker consistency, while the gulai in [[Javanese cuisine|Java]] is thinner, served in soup-like dishes containing pieces of mutton, beef or offal. Gulai is usually served with [[steamed rice]].

== Variations ==
⚫
Some variations of gulai according to its ingredients:


{{Col-begin|width=}}
{{Col-begin|width=}}
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* ''Gulai ketam'', ''gulai kepiting'' or ''gulai rajungan'' (crab)
* ''Gulai ketam'', ''gulai kepiting'' or ''gulai rajungan'' (crab)
* ''Gulai cumi'' or ''gulai sotong'' ([[cuttle fish]])
* ''Gulai cumi'' or ''gulai sotong'' ([[cuttle fish]])
* ''Gulai tulang ikan'' <ref>https://www.malaymail.com/news/life/2020/08/26/kedahan-home-cook-azah-johari-starts-youtube-channel-to-revive-traditional/1897249</ref>
* ''Gulai tumis'' <ref>https://rasamalaysia.com/gulai-tumis-tamarind-fish-curry/</ref>


'''Vegetable'''
'''Vegetable'''
* ''Gulai Batang Pisang'', a specialty of Kedah <ref>https://www.nst.com.my/lifestyle/jom/2019/08/516665/jom-go-taste-kampung-life</ref>
* ''Gulai cubadak'' or ''gulai nangka muda'' (unripe [[jackfruit]] gulai)<ref>{{Cite web|url=http://www.pimentious.com/2015/04/gulai-nangka-indonesian-unripe.html|title=Gulai Nangka (Indonesian Unripe Jackfruit Curry)|website=pimentious.com|access-date=23 July 2018}}</ref>
* ''Gulai cubadak'' or ''gulai nangka muda'' (unripe [[jackfruit]] gulai)<ref>{{Cite web|url=http://www.pimentious.com/2015/04/gulai-nangka-indonesian-unripe.html|title=Gulai Nangka (Indonesian Unripe Jackfruit Curry)|website=pimentious.com|access-date=23 July 2018}}</ref>
* ''Gulai kacang panjang'' (common beans gulai)
* ''Gulai kacang panjang'' (common beans gulai)
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{{Portal|Food|Indonesia|Malaysia}}
{{Portal|Food|Indonesia|Malaysia}}
* [[Cuisine of Indonesia]]
* [[Cuisine of Indonesia]]
* [[Cuisine of Malaysia]]
* [[Gulai ayam]]
* [[Gulai ayam]]
* [[Gulai kambing]]
* [[Gulai kambing]]

Revision as of 14:58, 10 October 2020

Gulai
A plate of chicken gulai.
CourseMain
Place of originIndonesia[1][2][3]
Region or stateSumatra,[1] and Nationwide in Indonesia, also popular in Malaysia, Singapore, Brunei, and Southern Thailand[4][5][6]
Associated cuisineIndonesia
Serving temperatureHot and room temperature

Gulai is a type of food containing rich, spicy and succulent curry-like sauce commonly found in Sumatra, Indonesia.[3] 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 colour 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.[7] Gulai is often described as an Indonesian type of curry,[4][8][9] indeed gulai is the common name for curry dishes in the country,[1] although Indonesian cuisine also recognise kari or kare (curry).

Variations

Gulai is originated in Indonesian archipelago specifically 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, Malay peninsula and also Java 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 flavours of different spices into one suave and smooth taste, that it is difficult to figure out individual spices.[10]

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-coloured gravy) are often considered as just a few variations of Padang gulai.[11]

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:

See also

References

  1. ^ a b c d "40 Indonesian foods we can't live without". CNN. 25 February 2016. Retrieved 23 July 2018.
  2. ^ "Gulai" (in Indonesian). Tribunnewswiki. 9 July 2019. Retrieved 7 October 2020.
  3. ^ a b "Sejarah Asal Mula Masakan Bersantan" (in Indonesian). Republika. 16 July 2015. Retrieved 7 October 2020.
  4. ^ a b Hunt, Kristin (16 March 2014). "A beginner's guide to the curries of the world". Thrillist. Retrieved 23 July 2018.
  5. ^ https://www.researchgate.net/publication/320897695_Past_and_Present_Practices_of_the_Malay_Food_Heritage_and_Culture_in_Malaysia
  6. ^ https://core.ac.uk/download/pdf/82136975.pdf
  7. ^ "Resep Gulai Ayam" (in Indonesian). Resep Masakan Indonesia. Retrieved 31 May 2014.
  8. ^ 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.
  9. ^ a b "Padang-Style Chicken Curry (Gulai Ayam)". SAVEUR. Retrieved 23 July 2018.
  10. ^ Tan, Christopher (24 February 2014). "Spice World". SAVEUR. Retrieved 23 July 2018.
  11. ^ Donny Syofyan (24 November 2013). "By the way ... I just can't live without Padang food". The Jakarta Post.
  12. ^ "Resepi Gulai Telur Itik" (in Malay). MyResipi. Archived from the original on 31 May 2014. Retrieved 31 May 2014.
  13. ^ "Gulai Kambing" (in Indonesian). Kompas.com. 17 August 2008. Retrieved 31 May 2014.
  14. ^ Kompas Cyber Media (24 May 2016). "Gulai Gajebo, "Makanan Surga" dari Ranah Minang". KOMPAS.com (in Indonesian). Retrieved 23 July 2018.
  15. ^ "Gourmet or Garbage?". My Cooking Without Borders. 22 September 2011. Retrieved 23 July 2018.
  16. ^ Kompas Cyber Media (19 October 2009). "Gulai Kepala Ikan". KOMPAS.com (in Indonesian). Retrieved 23 July 2018.
  17. ^ "Gulai Nangka (Indonesian Unripe Jackfruit Curry)". pimentious.com. Retrieved 23 July 2018.
  18. ^ Setiawati, Odilia Winneke. "Resep Sahur : Gulai Daun Singkong Tumbuk". detikfood (in Indonesian). Retrieved 23 July 2018.
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