Translations:Gulai/10/en

By the 16th century, the dish was already well-established in the Malay culinary tradition, particularly within the courts of Malacca. Early references to gulai are found in classical Malay literature, including Hikayat Amir Hamzah, which mentions the dish in the context of elite dining. Further references appear in Malay epics such as the Hikayat Hang Tuah and the Hikayat Merong Mahawangsa indicate its prominence in regional courtly and cultural settings.