Gulai
Gulai is a class of spicy and rich stew commonly found in Indonesia, Malaysia and Singapore. The main ingredients of this 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.
A plate of chicken gulai. | |
| Type | Curry or stew |
|---|---|
| Course | Main |
| Place of origin | Indonesia |
| Region or state | Sumatra |
| Associated cuisine | Indonesia, Malaysia, Singapore, Brunei, and Southern Thailand |
| Serving temperature | Hot and room temperature |
| Main ingredients | Ground bumbu spice mixture; including turmeric, coriander, black pepper, galangal, ginger, chilli pepper, shallot, garlic, fennel, lemongrass, cinnamon, caraway, cooked in coconut milk |
Gulai is often described as Indonesian curry, 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, although Indonesian, Malaysian, and Singaporean cuisine also recognise kari (curry). In Javanese-Surinamese cuisine it is known as guleh.
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