TIMES SINGAPORE, JAKARTA – West Sumatra is renowned for its rich culinary heritage, with Rendang being the most famous dish internationally. However, another traditional dish, Gulai Kurma, is slowly gaining recognition for its unique flavor profile and complexity. Much like Rendang, Gulai Kurma offers a blend of spices and tender meat, but with a distinct twist that sets it apart.

"Gulai Kurma is often overshadowed by Rendang, but it's a hidden gem in Minang cuisine. It has a creamy, aromatic flavor that combines perfectly with the spiciness. It’s the kind of dish that makes you feel at home," said Muhammad, a student who hails from West Sumatra.

The Rich History Behind Gulai Kurma

Gulai Kurma is a dish that holds a special place in Minang culture, often served during important family gatherings, weddings, or religious celebrations like Eid. Unlike traditional Gulai, which is typically spicy, Gulai Kurma offers a milder, more aromatic profile. This is due to the use of coconut milk, which provides a rich creaminess, combined with a special blend of spices that give the dish its distinctive taste.

Interestingly, the name Kurma in this context does not refer to dates, as many may assume. Instead, it refers to the intricate mixture of spices used, which includes cinnamon, star anise, and cardamom, adding a sweet yet earthy undertone to the dish. These spices are not only integral to the flavor but also to the cultural significance of the dish.

"Though it's not as popular as Rendang, this dish one of a festibve food which appears in a big day like Eid al Fitr and else. It’s different from what people usually associate with Minang food. While Rendang is known for its intense spice, Gulai Kurma offers a softer, more comforting flavor. It’s perfect for people who want a break from spicy food but still crave something rich," Muhammad explained.

Ingredients That Set It Apart

What truly sets Gulai Kurma apart from other West Sumatran dishes is the fusion of traditional and unique spices and ingredients. While the base ingredients — chicken or beef, coconut milk, and typical Indonesian spices such as ginger, turmeric, and lemongrass — are similar to other curries, the addition of cinnamon, cloves, star anise, and cardamom gives it a distinct twist.

These warm spices offer a balance of sweet and savory, creating layers of flavor that develop as the dish simmers. Things you couldn't find in the western foods. 

"The secret to a great Gulai Kurma lies in the slow cooking process. Letting the meat absorb the spices and coconut milk over time is what makes the dish so tender and flavorful," he added. He explained that the turmeric and galangal provide a subtle bitterness and depth, rounding out the sweetness from the coconut milk and aromatic spices.

A Versatile Dish

One of the reasons Gulai Kurma is becoming more popular, especially among younger generations, is its versatility. Traditionally made with chicken or beef, the dish can easily be adapted to include lamb, goat, or even seafood, making it accessible to a wider variety of tastes.

This adaptability allows the dish to remain relevant in modern Minang households, while still maintaining its deep cultural roots.

For many, the dish is often served with steamed rice or Ketupat, a type of rice cake, making it an ideal dish for large family gatherings. The creamy and slightly sweet sauce of Gulai Kurma complements the soft, sticky texture of Ketupat, creating a perfect harmony of flavors and textures. (*)