What differentiates the gulai and kalio ingredients ?
Some variations of Indonesian gulai according to its ingredients:Poultry Gulai ayam ( chicken gulai ) Gulai itik ( duck gulai ) Gulai hati ampela ( chicken gizzard , liver , and intestine gulai ) Gulai telur ( hard boiled chicken egg gulai ) Gulai telur itik ( duck egg gulai ) Meat Gulai kambing ( mutton gulai ) Gulai sapi ( beef gulai ) Offal Gulai hati ( cattle liver gulai ) Gulai limpa ( cattle spleen gulai ) Gulai gajeboh ( cattle fat gulai ) Gulai iso or gulai usus ( cattle intestine gulai ) Gulai babat ( tripe gulai ) Gulai tunjang or kikil ( cattle foot tendon , skin and cartilage ) Gulai otak ( cattle brain gulai ) Gulai sumsum ( cattle bone marrow gulai ) Fish and sea food Gulai ikan mas ( carp gulai ) Gulai ikan patin ( pangasius gulai ) Gulai ikan kakap ( red snapper gulai ) Gulai kepala ikan kakap ( red snapper 's head gulai ) Gulai telur ikan ( fish eggs gulai ) Gulai cumi or gulai sotong ( cuttle fish ) Vegetable Gulai cubadak or gulai nangka muda ( unripe jackfruit gulai ) Gulai kacang panjang ( common beans gulai ) Gulai daun singkong ( cassava leaf gulai ) Gulai daun pakis ( fern leaf gulai ) Gulai jariang or gulai jengkol ( " Archidendron pauciflorum " gulai ) Gulai tahu ( Tofu )