Gulai telur ikan padang

Gulai is a type of food containing rich, spicy and succulent curry-like sauce commonly found in Indonesia and Malaysia. The main ingredients might be poultry, beef, mutton, various kinds of offal, fish and seafood, and also vegetables such as cassava leaves and unripe jackfruit. The gulai sauces commonly have a thick consistency with yellowish color because of the addition of ground turmeric. Gulai sauce ingredients consist of rich spices such as turmeric, coriander, black pepper, galangal, ginger, chilli pepper, shallot, garlic,fennel, lemongrass, cinnamon and caraway, ground into paste and cooked in coconut milk with the main ingredients.

Gulai is originated in Sumatra, Indonesia and is thought to be the local adaptation of Indian curry, developed and derived from Indian and influence on Indonesian cuisine. The dish is popular and widely served in the Indonesian archipelago, especially in Sumatra, Java and also Malay peninsula and Borneo. The thick and yellowish gulai sauce is one of the most common sauces in Minangkabau cuisine, to gave a rich and spicy taste to meats, fish, or vegetables. The ingredients are simmered and slowly cooked in coconut milk, spice mixture and chili pepper. The thick golden, yellowish, succulent and spicy gulai sauce has become the hallmark of Padang restaurant's window display everywhere. In Padang, smart cooking means the capability of preparing gulai. The gulai sauce found in Minangkabau, Aceh, and Malay cuisine usually has a thicker consistency, while the gulai in Java is thinner, served in soup-like dishes containing pieces of mutton, beef or offal. Gulai is usually served with steamed rice, however, some recipes such as goat or mutton gulai might be served with roti canai. 

Today, i tried to make Gulai telur ikan Padang (the Padangnese fish egg gulai) which is commonly in Padang restaurant. Here the ingredients:

Steamed fish egg cake, cut into 8 pieces

fine spices: shallot, garlic, red chilli, red cayenne pepper, coriander powder, ginger, turmeric, salt, sugar

bay leaves

coconut milk

mineral water

directions:

stir fry with margarine, the fine spices until it smells good

add coconut milk and mineral water

add steamed fish egg cake

cook until all the ingredients is cooked