https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AGulai%2F24%2Fen 2026-07-10T09:15:58Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Gulai/24/en&diff=158537&oldid=prev 2025-06-26T00:10:42Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>====Sumatra and Java====<br /> [[File:Gulai asam baung.jpg|thumb|&#039;&#039;Gulai Asam Baung&#039;&#039;, a [[tamarind]]-based &#039;&#039;gulai&#039;&#039; from [[Tanjungbalai (city)|Tanjung Balai]], [[North Sumatra]]]]<br /> [[File:Sate-gule-kambing al maarif.jpg|thumb|&#039;&#039;Gule kambing&#039;&#039;, [[goat meat]] Javanese &#039;&#039;gule&#039;&#039;, It is served with goat satay]]<br /> Across the [[Indonesian archipelago]], particularly in [[Sumatra]], &#039;&#039;gulai&#039;&#039; has evolved into various regional forms shaped by local ingredients, culinary traditions, and cooking methods. In [[West Sumatra]], &#039;&#039;gulai&#039;&#039; is a central element of Minangkabau cuisine. The thick, yellowish sauce is commonly used to flavour meat, fish and vegetables, and is noted for its rich, spicy and aromatic qualities. It integrates a complex blend of spices into a harmonious flavour profile, often making the identification of individual ingredients difficult. Within Minangkabau communities, &#039;&#039;ruku-ruku&#039;&#039; ([[holy basil]], Ocimum tenuiflorum) is considered an essential herb in the preparation of &#039;&#039;gulai&#039;&#039;.</div>

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