Indonesian curry probably the world’s most beloved dishes, especially for Indonesian. In its history, the word ‘curry’ is a good place to start exploring the dish’s complicated, fascinating history. Because there are many descriptions of variation of curry in the world.
The variation of curry in Indonesia is divided by region and has many different influences. Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai. Meanwhile, Javanese cuisine is mostly indigenous, with some hint of Chinese influence. Elements of Chinese cuisine can be notified by five main spices, cinnamon, fennel seed, Sichuan peppercorns, and cloves. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine.
Indonesian curry is typical with Sumatran food, especially North Sumatra and West Sumatra. The best known of curries variation is indeed the curry as a dish and chicken curry. It is more popular because of the difficulty in finding curry leaves in earlier times. Therefore, Malays make their version of curry and it is still a favorite food. The abundance of spices and foodstuffs in the Indonesian archipelago made local people modify curry spices, such as the use of orange leaves, bay leaves, galangal, candlenut, and various acids, those are tamarind acid, candis acid, gelugur acid, and sour gelugur. Unlike Indian curries that use dried spices or curry powder, Indonesian people are more fond of making curry ingredients from fresh spices. The choice of main ingredients is also diverse, ranging from chicken, various types of fish, mutton, beef to vegetables such as cassava leaves and young jackfruit.
Every ethnicity in this country holds unique recipes specific to their culture. The popular curry as Padang cuisine, for example, uses a lot of chili and spices to keep people warm, as they live in cold highlands. Here also, one dish can have dozens of versions across localities. It can be assimilated by typical ingredients that were grown in the local area. Unexpected with curry, so that, curry has several types of process. It can be cooked as a soup, pour on a dish as a sauce, or was extracted for enriching food seasoning. For this classification, we have to note that curry itself can be formed in many variations. These examples below contain some of the most famous curry modifications in Indonesia.
Gulai is a form of best Indonesian curry all over Indonesia. It is a type of food containing rich, spicy and succulent curry-like sauce commonly found in Indonesia. Gulai is often described as an Indonesian type of curry, indeed gulai is the common name for curry dishes in the country. The main ingredients might be poultry, goat meat, beef, mutton, various kinds of offal, fish, and seafood, and also vegetables such as cassava leaves and unripe jackfruit. Gulai sauce ingredients consist of rich spices such as black pepper, turmeric, coriander, galangal, ginger, chilli pepper, shallots, garlic, fennel, lemongrass, cinnamon and caraway. Those ground into a paste and cooked in coconut milk with the main ingredients. The gulai sauces commonly have a thick consistency with a yellowish color because of the addition of ground turmeric.
Indonesian Chicken Curry tastes milder than Japanese or Indian Curry in terms of the spicy flavor. Indonesian Curry is also not as spicy as Thai Curry. In Indonesia, the meat used in curry is normally chicken and bone-in chicken is traditionally used. It is served with rice. The sauce of curry can be an excellent vegetarian dish if you do not use the shrimp paste that is in the recipe. It is also the perfect dish for people who like to eat less meat, or just love Indonesian dishes. The dish is packed with lovely spices like cumin and ginger. These spices that contain candlenuts create a warm flavor. The turmeric makes the sauce into this beautiful yellow ocher color and the coriander flavors it with freshness.
Technically, Woku Curry is an Indonesian-Sulawesi blend of different spices and herbs like chilies, lemon basil, shallots, garlic, and tomatoes, which is usually prepared with fish or chicken and can be the consistency of anywhere from soup to drier.
Beef Rendang is truly an outstandingly delicious Indonesian food. Crowned reader’s pick in the world’s number one dish by CNN Travel, Beef Rendang’s deliciousness is celebrated by many. What follows that savory taste is a delicate spiciness that comes from an intricate mix of herbs and spices used during the hours-long preparation. The long cooking and marinating process help the zesty seasoning seep into the meat, resulting in the same intensity of taste in every bite. If judging deeper, Rendang also uses curry base ingredients. However, due to the small amount of water and more abundant seasoning, rendang is rarely considered a curry. There are two main variations of rendang, one that’s quite dry (this is supposedly the original authentic version), with all the spices coated onto the meat, and another that has a more of a curry gravy sauce to it. Both are fantastic, depending on your preference; I don’t think I can pick a favorite.
Seafood curry is a pretty general term where fish and shrimp are eaten around Indonesia. This is a dish where the fish is the dominant piece where shrimp and octopus included in the dish. When made into a soupy curry with rich coconut milk and tamarind juice, this fish head curry tastes harmoniously sourish, salty, spicy, and savory. It is so delicious that ladle of curry sauce with tender fish chunks and vegetables.
Tongseng is a Southeast Asian dish in curry-like soup with vegetables and sweet soy sauce. Tongseng is commonly found in Indonesian region of Central Java; from Surakarta to Yogyakarta. The term tongseng derived from Javanese term osengan which refers to stir-frying. It also refers to the ‘seng’ friction sounds of metal frying spoon against metal wok. The soup is made of ground mixture of garlic, shallot, black pepper, ginger, coriander, galangal, Indonesian bay leaves, and lemongrass sauteed with palm oil until it gets aromatic. Slices of bird’s eye chili might be added for those who prefer extra hot and spicy tongseng soup. Tongseng mostly appears in brownish gold colour because of the addition of sweet soy sauce. Gulai usually uses beef’s offal while tongseng usually only uses the meat of goat, lamb, or mutton.