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, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem. The gulai sauces commonly have a thick consistency with yellowish colour 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 a local curry, indeed gulai is the common name for curry dishes in the country, although Indonesian and Malaysian cuisine also recognise kari (curry).
Since here in Sweden hard to get cassava leaves, I use Kale for the gulai. It’s also delicious and perfect for the nasi padang I cooked.
I N G R E D I E N T S :
- Kale
- Dried Anchovies
- Coconut Milk
S E A S O N I N G
- 3 cm galangal (crushed)
- 4 bay leaves
- 3 pieces of lime leaves
- 2 lemongrass stalks (crushed)
- to taste Salt
- Powdered chicken stock
G R O U N D S P I C E S
- 12 red curly chilies
- 5 red chilies
- 9 shallots
- 5 pieces of garlic
- 3 candlenuts
- 2 cm turmeric
- 3 cm ginger
H O W T O P R E P A R E
- Saute ground spices until fragrant, then add galangal, lime leaves, bay leaves and lemongrass.
- Add the coconut milk, keep stirring, not to break the coconut milk.
- Put in the anchovies, add the chicken stock.
- Add the cassava leaves, salt, sugar, flavoring to taste.
- Cook until cooked. Serve
Dapur Kornhills 