https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AGulai%2F16%2Fen 2026-09-11T22:12:20Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Gulai/16/en&diff=158529&oldid=prev 2025-06-26T00:10:42Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>==Culinary characteristics==<br /> [[File:Kaeng matsaman kai.JPG|thumb|200px|[[Massaman curry]], also known as &#039;&#039;gula lakhing&#039;&#039; (&quot;meat &#039;&#039;gulai&#039;&#039;&quot;) among the [[Thai Malays|Thai-Malay community]] in [[Pattani province|Pattani]], southern [[Thailand]]]]<br /> &#039;&#039;Gulai&#039;&#039; is typically prepared using a rich blend of spices and coconut milk, resulting in a thick, aromatic sauce that is yellowish in colour due to the presence of ground turmeric. Common spices include coriander, black pepper, galangal, ginger, chilli pepper, shallots, garlic, fennel, lemongrass, cinnamon and caraway. These ingredients are ground into a [[Paste (food)|paste]] and [[Simmering|simmer]]ed in coconut milk along with the main component of the dish, which may include meat, fish, vegetables or offal. The dish is usually [[Low-temperature cooking|cooked slowly]], allowing the flavours of the spices and coconut milk to fully develop.</div>

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