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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, 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 color 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. Gulai is often described as an Indonesian type of curry, although Indonesian cuisine also recognize ''kari'' or ''kare'' (curry). == Variations == Gulai is originated in Sumatra, 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, Java and also Malay peninsula and Borneo. The thick and yellowish gulai sauce is one of the most common sauces in Minangkabau cuisine, to gave a rich and spicy taste to meats, fish, or vegetables. 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-colored gravy) are often considered as just a few variations of Padang ''gulai''. 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: Poultry * ''Gulai ayam'' (chicken gulai) * ''Gulai itik'' (duck gulai) * ''Gulai hati'' ampela (chicken gizzard, liver, and intestine gulai) * ''Gulai telur'' (hard boiled chicken egg gulai) * ''Gulai telur itik'' (duck egg gulai) Meat * ''Gulai kambing'' (mutton gulai) * ''Gulai sapi'' (beef gulai) Offal * ''Gulai hati'' (cattle liver gulai) * ''Gulai limpa'' (cattle spleen gulai) * ''Gulai gajeboh'' (cattle fat gulai) * ''Gulai iso'' or ''gulai usus'' (cattle intestine gulai) * ''Gulai babat'' (tripe gulai) * ''Gulai tunjang'' or ''kikil'' (cattle foot tendon, skin and cartilage) * ''Gulai otak'' (cattle brain gulai) * ''Gulai sumsum'' (cattle bone marrow gulai) Fish and sea food * ''Gulai ikan mas'' (carp gulai) * ''Gulai ikan patin'' (pangasius gulai) * ''Gulai ikan kakap'' (red snapper gulai) * ''Gulai kepala ikan kakap'' (red snapper's head gulai) * ''Gulai telur ikan'' (fish eggs gulai) * ''Gulai ketam'', ''gulai kepiting'' or ''gulai rajungan'' (crab) * ''Gulai cumi'' or ''gulai sotong'' (cuttle fish) Vegetable * ''Gulai cubadak'' or ''gulai nangka muda'' (unripe jackfruit gulai) * ''Gulai kacang panjang'' (common beans gulai) * ''Gulai daun singkong'' (cassava leaf gulai) * ''Gulai daun pakis'' (fern leaf gulai) * ''Gulai jariang'' or ''gulai jengkol'' (''Archidendron pauciflorum'' gulai) * ''Gulai tahu'' (Tofu) 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Gulai」の詳細全文を読む スポンサード リンク
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