Gulai is a spiced stew found across Maritime Southeast Asia, especially in Malaysia, Indonesia, Brunei, Singapore and southern Thailand, made with a rich, aromatic sauce of coconut milk and ground spices including turmeric, coriander and chili, along with lemongrass, galangal and ginger. It is typically prepared with meat, fish, offal or vegetables and served with rice, and traces its roots to Indian cooking brought across the Indian Ocean by maritime trade, which was then adapted with local ingredients along the Malay Peninsula and Sumatra. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Classification
Dietary Suitability Origin Region Sources
1. Gulai (Wikipedia)
https://en.wikipedia.org/wiki/Gulai (dietary-suitability)Quote, https://en.wikipedia.org/wiki/Gulai (dietary-suitability)
Closely associated with both Malay and Minangkabau cuisines, it is characterised by a rich, aromatic sauce made from coconut milk and a blend of ground spices, typically including turmeric, coriander, chilli and other local aromatics.
2. Gulai (Wikidata)
P495 (country of origin): IndonesiaQuote, P495 (country of origin): Indonesia
Indonesia
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