Mastering the Art of Gulai: Step-by-Step Recipes and Tips

Gulai is a rich and flavorful Indonesian curry that is enjoyed by many people around the world. It typically contains a blend of coconut milk, herbs, and spices that combine to create a complex and satisfying taste.

While there are many variations of Gulai, the basic recipe involves simmering meat, seafood, or vegetables in a spiced coconut milk sauce until the flavors have melded together and the sauce has thickened. The result is a delicious and hearty dish that is perfect for any occasion.

What is Gulai?

Gulai is a type of curry that originates from Indonesia, but is also found in other Southeast Asian countries such as Malaysia, Singapore, and Brunei. It is a rich and spicy dish that typically consists of meat, seafood, or vegetables cooked in a spiced coconut milk sauce.

The sauce is made with a blend of herbs and spices, including turmeric, coriander, cumin, garlic, shallots, and chili peppers, and is simmered until it thickens and the flavors meld together.

Gulai is often served with steamed rice and other side dishes, such as pickles or sambal (a spicy condiment made from chili peppers). It is a popular dish that is enjoyed by many people around the world for its delicious and complex flavor.

 

Step-by-Step Recipe to Make Different Gulai

Gulai Ayam - Chicken Gulai

Ingredients:

• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 2 cups coconut milk
• 2 lemongrass stalks, bruised
• 5 kaffir lime leaves
• 3 red chilies, sliced
• 3 shallots, sliced
• 3 garlic cloves, minced
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tbsp tamarind juice
• 1 tsp salt
• 1 tbsp oil

Instructions:

1. Heat oil in a pan over medium heat. Add shallots, garlic, and chilies and sauté for 1-2 minutes until fragrant.

2. Add chicken and stir-fry until browned, about 5 minutes.

3. Add lemongrass, kaffir lime leaves, turmeric powder, coriander powder, cumin powder, and salt, and stir to combine.

4. Add coconut milk and tamarind juice and bring to a boil.

5. Reduce heat to low and simmer for 20-25 minutes until the sauce has thickened and the chicken is cooked through.

6. Serve hot with steamed rice.

 

Gulai Kambing - Lamb Gulai

Ingredients:

• 1 lb lamb meat, cut into bite-sized pieces
• 2 cups coconut milk
• 1 cup water
• 2 tbsp oil
• 1 cinnamon stick
• 3 cardamom pods
• 3 cloves
• 2 stalks lemongrass, bruised
• 5 kaffir lime leaves
• 2 tbsp tamarind paste
• 1 tsp salt
• 1 tsp sugar

Spice Paste:

• 6 shallots, peeled
• 3 garlic cloves, peeled
• 4 red chilies, seeded
• 2 green chilies, seeded
• 1 inch ginger, peeled
• 1 inch galangal, peeled
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp turmeric powder

Instructions:

1. Blend all the spice paste ingredients in a food processor until smooth.

2. Heat the oil in a large pot over medium heat. Add the cinnamon stick, cardamom pods, and cloves, and fry for 1-2 minutes until fragrant.

3. Add the spice paste and stir-fry for 5-7 minutes until fragrant and the oil starts to separate from the paste.

4. Add the lamb meat and stir-fry for 5-7 minutes until browned.

5. Add the coconut milk, water, lemongrass, kaffir lime leaves, tamarind paste, salt, and sugar. Stir well and bring to a boil.

6. Lower the heat and simmer for 1-2 hours until the lamb is tender and the sauce has thickened.

7. Serve hot with steamed rice and other side dishes of your choice.

 

Gulai Ikan - Fish Gulai

Ingredients:

• 1 lb fish fillets (such as red snapper or cod)
• 2 cups coconut milk
• 1 cup water
• 2 tbsp oil
• 1 cinnamon stick
• 3 cardamom pods
• 3 cloves
• 2 stalks lemongrass, bruised
• 5 kaffir lime leaves
• 2 tbsp tamarind paste
• 1 tsp salt
• 1 tsp sugar

Spice Paste:

• 6 shallots, peeled
• 3 garlic cloves, peeled
• 4 red chilies, seeded
• 2 green chilies, seeded
• 1 inch ginger, peeled
• 1 inch galangal, peeled
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp turmeric powder

Instructions:

1. Blend all the spice paste ingredients in a food processor until smooth.

2. Heat the oil in a large pot over medium heat. Add the cinnamon stick, cardamom pods, and cloves, and fry for 1-2 minutes until fragrant.

3. Add the spice paste and stir-fry for 5-7 minutes until fragrant and the oil starts to separate from the paste.

4. Add the coconut milk, water, lemongrass, kaffir lime leaves, tamarind paste, salt, and sugar. Stir well and bring to a boil.

5. Add the fish fillets and simmer gently for 5-7 minutes until the fish is cooked through and the sauce has thickened.

6. Serve hot with steamed rice and other side dishes of your choice.

 

Gulai Telur - Egg Gulai

Ingredients:

• 6 hard-boiled eggs, peeled and sliced in half
• 2 cups coconut milk
• 1 cup water
• 2 tbsp oil
• 1 cinnamon stick
• 3 cardamom pods
• 3 cloves
• 2 stalks lemongrass, bruised
• 5 kaffir lime leaves
• 2 tbsp tamarind paste
• 1 tsp salt
• 1 tsp sugar

Spice Paste:

• 6 shallots, peeled
• 3 garlic cloves, peeled
• 4 red chilies, seeded
• 2 green chilies, seeded
• 1 inch ginger, peeled
• 1 inch galangal, peeled
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp turmeric powder

Instructions:

1. Blend all the spice paste ingredients in a food processor until smooth.

2. Heat the oil in a large pot over medium heat. Add the cinnamon stick, cardamom pods, and cloves, and fry for 1-2 minutes until fragrant.

3. Add the spice paste and stir-fry for 5-7 minutes until fragrant and the oil starts to separate from the paste.

4. Add the coconut milk, water, lemongrass, kaffir lime leaves, tamarind paste, salt, and sugar. Stir well and bring to a boil.

5. Add the hard-boiled egg halves and simmer gently for 10-15 minutes until the eggs have absorbed some of the sauce and are heated through.

6. Serve hot with steamed rice and other side dishes of your choice.

Gulai Udang - Prawn Gulai

Ingredients:

• 1 lb large prawns, deveined and cleaned
• 2 cups coconut milk
• 1 cup water
• 2 tbsp oil
• 1 cinnamon stick
• 3 cardamom pods
• 3 cloves
• 2 stalks lemongrass, bruised
• 5 kaffir lime leaves
• 2 tbsp tamarind paste
• 1 tsp salt
• 1 tsp sugar

Spice Paste:

• 6 shallots, peeled
• 3 garlic cloves, peeled
• 4 red chilies, seeded
• 2 green chilies, seeded
• 1 inch ginger, peeled
• 1 inch galangal, peeled
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp turmeric powder

Instructions:

1. Blend all the spice paste ingredients in a food processor until smooth.

2. Heat the oil in a large pot over medium heat. Add the cinnamon stick, cardamom pods, and cloves, and fry for 1-2 minutes until fragrant.

3. Add the spice paste and stir-fry for 5-7 minutes until fragrant and the oil starts to separate from the paste.

4. Add the coconut milk, water, lemongrass, kaffir lime leaves, tamarind paste, salt, and sugar. Stir well and bring to a boil.

5. Add the prawns and simmer gently for 5-7 minutes until the prawns are cooked through and the sauce has thickened.

6. Serve hot with steamed rice and other side dishes of your choice.

 

Gulai Sayur - Vegetable Gulai

Ingredients:

• 2 cups mixed vegetables (such as carrot, potato, cauliflower, green beans), chopped into bite-sized pieces
• 2 cups coconut milk
• 1 cup water
• 2 tbsp oil
• 1 cinnamon stick
• 3 cardamom pods
• 3 cloves
• 2 stalks lemongrass, bruised
• 5 kaffir lime leaves
• 2 tbsp tamarind paste
• 1 tsp salt
• 1 tsp sugar

Spice Paste:

• 6 shallots, peeled
• 3 garlic cloves, peeled
• 4 red chilies, seeded
• 2 green chilies, seeded
• 1 inch ginger, peeled
• 1 inch galangal, peeled
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp turmeric powder

Instructions:

1. Blend all the spice paste ingredients in a food processor until smooth.

2. Heat the oil in a large pot over medium heat. Add the cinnamon stick, cardamom pods, and cloves, and fry for 1-2 minutes until fragrant.

3. Add the spice paste and stir-fry for 5-7 minutes until fragrant and the oil starts to separate from the paste.

4. Add the mixed vegetables and stir well to coat with the spice paste.

5. Add the coconut milk, water, lemongrass, kaffir lime leaves, tamarind paste, salt, and sugar. Stir well and bring to a boil.

6. Reduce the heat to medium-low and simmer for 20-25 minutes until the vegetables are cooked through and the sauce has thickened.

7. Serve hot with steamed rice and other side dishes of your choice.

Gulai Sapi - Beef Gulai

Ingredients:

• 500g beef, cut into small pieces
• 2 cups coconut milk
• 1 cup water
• 2 tbsp oil
• 1 cinnamon stick
• 3 cardamom pods
• 3 cloves
• 2 stalks lemongrass, bruised
• 5 kaffir lime leaves
• 2 tbsp tamarind paste
• 1 tsp salt
• 1 tsp sugar

Spice Paste:

• 6 shallots, peeled
• 3 garlic cloves, peeled
• 4 red chilies, seeded
• 2 green chilies, seeded
• 1 inch ginger, peeled
• 1 inch galangal, peeled
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp turmeric powder

Instructions:

1. Blend all the spice paste ingredients in a food processor until smooth.

2. Heat the oil in a large pot over medium heat. Add the cinnamon stick, cardamom pods, and cloves, and fry for 1-2 minutes until fragrant.

3. Add the spice paste and stir-fry for 5-7 minutes until fragrant and the oil starts to separate from the paste.

4. Add the beef and stir well to coat with the spice paste.

5. Add the coconut milk, water, lemongrass, kaffir lime leaves, tamarind paste, salt, and sugar. Stir well and bring to a boil.

6. Reduce the heat to medium-low and simmer for 1-2 hours until the beef is tender and the sauce has thickened.

7. Serve hot with steamed rice and other side dishes of your choice.

 

Gulai Daging - Meat Gulai

Ingredients:

• 500g meat (beef, lamb or goat), cut into small pieces
• 2 cups coconut milk
• 1 cup water
• 2 tbsp oil
• 1 cinnamon stick
• 3 cardamom pods
• 3 cloves
• 2 stalks lemongrass, bruised
• 5 kaffir lime leaves
• 2 tbsp tamarind paste
• 1 tsp salt
• 1 tsp sugar

Spice Paste:

• 6 shallots, peeled
• 3 garlic cloves, peeled
• 4 red chilies, seeded
• 2 green chilies, seeded
• 1 inch ginger, peeled
• 1 inch galangal, peeled
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp turmeric powder

Instructions:

1. Blend all the spice paste ingredients in a food processor until smooth.

2. Heat the oil in a large pot over medium heat. Add the cinnamon stick, cardamom pods, and cloves, and fry for 1-2 minutes until fragrant.

3. Add the spice paste and stir-fry for 5-7 minutes until fragrant and the oil starts to separate from the paste.

4. Add the meat and stir well to coat with the spice paste.

5. Add the coconut milk, water, lemongrass, kaffir lime leaves, tamarind paste, salt, and sugar. Stir well and bring to a boil.

6. Reduce the heat to medium-low and simmer for 1-2 hours until the meat is tender and the sauce has thickened.

7. Serve hot with steamed rice and other side dishes of your choice. Enjoy your meal

 

Gulai Terong - Eggplant Gulai

Ingredients:

• 2 medium-sized eggplants, cut into bite-sized pieces
• 2 cups coconut milk
• 1 cup water
• 2 tbsp oil
• 2 tbsp tamarind paste
• 1 tsp salt
• 1 tsp sugar
• 2 kaffir lime leaves

Spice Paste:

• 6 shallots, peeled
• 3 garlic cloves, peeled
• 2 red chilies, seeded
• 2 green chilies, seeded
• 1 inch ginger, peeled
• 1 inch galangal, peeled
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp turmeric powder

Instructions:

1. Blend all the spice paste ingredients in a food processor until smooth.

2. Heat the oil in a large pot over medium heat. Add the spice paste and stir-fry for 5-7 minutes until fragrant and the oil starts to separate from the paste.

3. Add the eggplant and stir well to coat with the spice paste.

4. Add the coconut milk, water, tamarind paste, salt, sugar, and kaffir lime leaves. Stir well and bring to a boil.

5. Reduce the heat to medium-low and simmer for 20-30 minutes until the eggplant is tender and the sauce has thickened.

6. Serve hot with steamed rice and other side dishes of your choice.

 

Gulai Kikil - Cow's Foot Gulai

Ingredients:

• 500g cow's foot (kikil), cleaned and cut into bite-sized pieces
• 4 cups coconut milk
• 2 cups water
• 2 tbsp oil
• 2 tbsp tamarind paste
• 1 tsp salt
• 1 tsp sugar
• 2 kaffir lime leaves

Spice Paste:

• 6 shallots, peeled
• 3 garlic cloves, peeled
• 4 red chilies, seeded
• 4 dried chilies, soaked in hot water until soft
• 1 inch ginger, peeled
• 1 inch galangal, peeled
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp turmeric powder

Instructions:

1. Blend all the spice paste ingredients in a food processor until smooth.

2. Heat the oil in a large pot over medium heat. Add the spice paste and stir-fry for 5-7 minutes until fragrant and the oil starts to separate from the paste.

3. Add the cow's foot and stir well to coat with the spice paste.

4. Add the coconut milk, water, tamarind paste, salt, sugar, and kaffir lime leaves. Stir well and bring to a boil.

5. Reduce the heat to medium-low and simmer for 2-3 hours until the cow's foot is tender and the sauce has thickened.

6. Ready to Serve

What are the tips While Making Gulai?

Here are three tips to keep in mind while making Gulai:

 

1. Choose the right type of meat or vegetables

The type of meat or vegetables used can greatly impact the flavor and texture of the Gulai. For example, tougher cuts of meat like beef or lamb are best suited for slow cooking to tenderize them. Vegetables like eggplant or potato can absorb the flavors of the spices well and are commonly used in vegetarian or vegan Gulai. It's important to select fresh and high-quality ingredients to get the best flavor.

2. Balance the flavors

Gulai is known for its rich, complex flavor profile, which is achieved by balancing different spices, herbs, and other ingredients. It's important to taste the Gulai as it cooks and adjust the seasonings accordingly. For example, if the Gulai is too spicy, you can add more coconut milk to mellow it down. Similarly, if it's too sweet, adding a little more tamarind paste or lime juice can help balance the flavors.

3. Cook the spices well

Properly cooking the spice paste or rempah is essential for getting the most flavor out of the spices. It's important to fry the spice paste in oil until it's fragrant and the oil starts to separate from the paste. This helps to release the essential oils and flavors from the spices and results in a more flavorful Gulai. Be careful not to burn the spices though, as this can make the Gulai bitter.

 

Conclusion 

In conclusion, Gulai is a delicious Southeast Asian dish that is known for its rich and complex flavor profile. Whether you prefer chicken, lamb, fish, eggs, or vegetables, there is a Gulai recipe for every taste and preference.

When making Gulai, it's important to use fresh, high-quality ingredients and to balance the flavors of the different spices, herbs, and other ingredients. Cooking the spices well is also essential for achieving the most flavor.

If you're looking for quality ingredients for your Gulai recipe, consider using Nisabakri Gourmet's paste. They offer a wide variety of high-quality spices, herbs, and other ingredients that are perfect for making authentic and flavorful Gulai. Give their paste a try and take your Gulai to the next level!

 

FAQ

1. What is the difference between Gulai and Curry?

Gulai and Curry are both Southeast Asian dishes that are similar in some ways, but there are some key differences between the two. Gulai tends to be more liquid-based and uses coconut milk as a primary ingredient, whereas curry tends to be thicker and uses a variety of other ingredients such as tomatoes, yogurt, or cream to create its texture. Additionally, Gulai tends to have a more complex and aromatic flavor profile compared to curry.

2. Can I use beef instead of chicken in Gulai?

Yes, you can use beef or any other meat of your choice instead of chicken in Gulai. Just keep in mind that different types of meat require different cooking times and techniques, so you may need to adjust the recipe accordingly.

3. Are there any specific spices that are essential in making Gulai?

There are a few spices that are commonly used in making Gulai, including turmeric, coriander, cumin, ginger, lemongrass, and galangal. However, the exact spices and their quantities may vary depending on the recipe and regional preferences.

4. How long does it take to cook Gulai?

The cooking time for Gulai can vary depending on the recipe and the type of meat or vegetables used. Generally, it takes around 1-2 hours to cook Gulai, but some recipes may require more or less time depending on the ingredients and cooking method. It's important to cook the Gulai until the meat is tender and the flavors have melded together.