Gulai

Gulai is a type of food contained rich, spicy and succulent curry-like sauce. The main ingredients might be chicken, beef, mutton, various kinds of offals, fish and seafoods, and also vegetables such as cassava leafs and young jackfruit. The gulai sauce commonly have thick consistency with yellowish color because of the addition of ground turmeric. Gulai ingredients consists of rich spices such as turmeric, coriander, black pepper, galangal, ginger, chilli pepper, shallot, garlic, fennel, lemongrass, cinnamon and caraway, all these spices is ground into paste and cooked in coconut milk with main ingredient. Gulai is often described as an Indonesian type of curry, although Indonesian cuisine also recognize kari or kare (curry).

Gulai is one of the popular and widely distribute dish in Indonesian archipelago, especially in Sumatra, Java and also Malay peninsula. The dish was originated from Sumatra, and thought to be the local adaptation of Indian curry, developed and derived from Indian cuisine influence on Indonesian cuisine. The thick and yellowish gulai sauce is one of the most common sauce in Minangkabau cuisine to gave rich and spicy taste for meats, fishes or vegetables. The gulai sauce found in Minangkabau, Aceh, and Malay cuisine is usually have thick consistency, while the gulai in Java is thinner served in soup-like dish contains pieces of mutton, beef or offal.

Gulai usually served with steamed rice, however some recipe such as goat or mutton gulai might be served with roti canai.