Khir: “'Curry’ is an Anglicised word introduced by the British in India to simplify everything. 'But to explain it to a younger generation, gulai is essentially the Malay word for ‘curry’.”
Rendang has to go through three cooking stages before it can actually be accurately called rendang. — ILI SULAIMAN
Gulai can take many forms from meat incarnations, which incorporate goat, lamb, beef or chicken to fish and seafood variants and even vegetarian options that utilise unripe jackfruit or banana stems. According to Khir, asam pedas is also a variation of gulai, although it does not incorporate coconut milk.
Even more interesting still is rendang. According to Khir, in order to be a true rendang, beef rendang goes through various cooking stages. “There are eateries where I feel it is also got to do with whether have tacit knowledge, because they sell rendang so watery, it is called wet rendang! And I am like, ‘Don’t try to justify that, go to Sumatra, nobody makes wet rendang!’
Rendang is often a must-have during Hari Raya and local food personality Ili Sulaiman says that growing up in her family, cooking rendang was a time-honoured tradition that the men in the family were responsible for.
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