Translations:Gulai/24/en

Sumatra and Java

Gulai Asam Baung, a tamarind-based gulai from Tanjung Balai, North Sumatra

Gule kambing, goat meat Javanese gule, It is served with goat satay

Across the Indonesian archipelago, particularly in Sumatra, gulai has evolved into various regional forms shaped by local ingredients, culinary traditions, and cooking methods. In West Sumatra, gulai is a central element of Minangkabau cuisine. The thick, yellowish sauce is commonly used to flavour meat, fish and vegetables, and is noted for its rich, spicy and aromatic qualities. It integrates a complex blend of spices into a harmonious flavour profile, often making the identification of individual ingredients difficult. Within Minangkabau communities, ruku-ruku (holy basil, Ocimum tenuiflorum) is considered an essential herb in the preparation of gulai.