https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AGulai%2F19%2Fen 2026-05-26T02:50:45Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Gulai/19/en&diff=158532&oldid=prev 2025-06-26T00:10:42Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>[[File:ASAM PEDAS IKAN PARI SEDAP.jpg|200px|thumb|A plate of &#039;&#039;[[asam pedas]] ikan pari&#039;&#039;, a sour and spicy variant of [[stingray]] &#039;&#039;gulai&#039;&#039; commonly found in [[Malay cuisine]]]]<br /> Notable local variants in Peninsular Malaysia highlight the diversity of gulai across different states. In Perak and Pahang, &#039;&#039;gulai [[tempoyak]]&#039;&#039;, made with [[durian|fermented durian]], is commonly served, especially during festive occasions such as [[Eid al-Fitr|Hari Raya]] and weddings. [[Negeri Sembilan]], known for its [[Pungency|fiery cuisine]], is associated with &#039;&#039;masak lemak cili api&#039;&#039;, a type of &#039;&#039;gulai&#039;&#039; prepared with coconut milk, turmeric and bird’s eye chilli. Other distinctive Negeri Sembilan dishes include &#039;&#039;gulai belalang padi&#039;&#039; ([[grasshopper]] &#039;&#039;gulai&#039;&#039;) and &#039;&#039;gulai pisang muda&#039;&#039; (young [[banana]] &#039;&#039;gulai&#039;&#039;).</div>

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