Cooking Recipe Gulai

Gulai is cooking food made from chicken meat, various fish, goat, cow, offal, or vegetables such as young jackfruit and cassava leaves, which is processed in a delicious spice sauce. Characteristic of curry is spice-rich herbs such as turmeric, cilantro, pepper, galangal, ginger, red pepper, onion, garlic, fennel, nutmeg, lemongrass, cinnamon and cumin are mashed, mixed, then cooked in coconut milk. This cuisine has a characteristic yellow color due to the influence of saffron juice. This food is considered as another form of curry, and internationally it is often referred to as Indonesian-style curry, although in Indonesian culinary arts also found curry.

Gulai is one of the most widespread dishes in the archipelago, especially in Sumatra and Java and the Malay Peninsula. This dish comes from Sumatra as a result of the influence and application of Indian cooking arts rich in spices and spices such as curry. The goulash is one of the best known base dish dishes in Minangkabau Cuisine, the yellow curry sauce is seasoning and provides flavors for the various dishes served at Padang's restaurant. Gravy or seasoning goulash is usually thick in Minangkabau, Malay, and Aceh dishes, but in Java the more liquid syrup becomes a hot soup served with meat or goat meat.

Goulash is usually served with hot rice, but some recipes such as goat curry can be served with rolled bread.

Here is a variety of goulash based on the ingredients:

The chicken curry
Ambulatory liver curry
Eggshell
Goat curry
Cow's goulash
Goulash
Spleen spleen
Gajeboh (gajih) curry
Iso curry (gut)
Gula slang
Tunjang curry (kikil)
Brainstyle
The marrow curry
Golden Fish Curry
Snapper Gulai
Snapper fish head curry
Curry fish eggs
Gulai squid
Curry cubadak (young jackfruit)
Long bean curry
Cassava leaf curry
Curry leaves ferns
Ginger curry or jengkol curry