Translations:Gulai/25/en

The importance of gulai in Minangkabau food culture is reflected in the status it holds within domestic cooking. In Padang, the ability to prepare gulai is often regarded as a measure of culinary proficiency. Dishes such as rendang (beef braised in coconut milk and spices), asam padeh (a sour and spicy stew) and kalio (a lighter and more fluid form of rendang) are sometimes considered stylistic extensions of Padang-style gulai. These preparations are widely featured in Padang restaurants, which serve Minangkabau cuisine across Indonesia and in neighbouring countries such as Malaysia and Singapore. Their presence has contributed to the dissemination of Minangkabau-style gulai beyond its regional origin.