Translations:Gulai/23/en

A similarly localised interpretation appears in Peranakan cuisine, where gulai kiam hu kut (salted fish bone gulai) is a notable example found in both Singapore and Malaysia. It features fried salted fish bones simmered in a thick, coconut-based gulai enriched with a spice paste. Known for its pronounced umami flavour and a subtle sourness from tamarind or asam keping, the dish illustrates the synthesis of Malay and Chinese culinary elements characteristic of Peranakan foodways.