Gulai Cipuik ▪︎ Riau

1 min read

Part 7/38 in a series exploring one dish from each province of Indonesia.


Adapted from here.



Main stuff

  • 1 kg whelks
  • 2000 ml coconut milk
  • 3 cm galangal, bruised
  • 2 stalks of lemongrass, bruised
  • 3 Indonesian bay leaves (not the same as normal bay)
  • 2.5 cm turmeric
  • ½ tsp ground white pepper
  • Salt, sugar, chicken powder to taste

Spices to blend

  • 3 red cayenne chillies
  • 5 green bird’s eye chillies
  • 3 roasted candlenuts
  • 5 Indonesian onions (1.5 shallots)
  • 5 cloves of garlic


Blend up the blended bits.


Boil the whelks for 5 minutes.

Sauté blended spices until fragrant.

Add galangal, lemongrass, bay leaves, and turmeric and stir until wilted.

Add coconut milk, mix well, and bring to a simmer.

Add the whelks, season to taste.

Stir until everything is smooth it’s reduced enough.