Translations:Gulai/3/en

Regional interpretations of gulai vary in flavour, texture and ingredients, influenced by local preferences and culinary traditions. West Sumatran versions tend to be thick and intensely spiced, while Javanese styles are lighter and more soupy. In Malaysia, variations range from the fiery masak lemak cili api of Negeri Sembilan to the durian-based gulai tempoyak found in Perak and Pahang. A related version known as guleh is also present in Javanese-Surinamese cuisine.