https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AGulai%2F5%2Fen 2026-07-09T04:05:34Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Gulai/5/en&diff=158518&oldid=prev 2025-06-26T00:10:41Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>These culinary elements were gradually incorporated into local food traditions across both [[Mainland Southeast Asia|mainland]] and [[Maritime Southeast Asia|island Southeast Asia]]. In the [[Greater India|Indianised state]] of Funan, Indian influence played a key role in shaping early [[Culture of Cambodia|Cambodian culture]] through the introduction of religion, writing systems and artistic forms. According to archaeologist Dr. Ea Darith, these cultural elements were adopted selectively rather than imposed. Indian spices and cooking methods contributed to the development of &#039;&#039;[[kroeung]]&#039;&#039;, a characteristic [[Khmer people|Khmer]] spice paste composed of galangal, turmeric, lemongrass and other local aromatics. When combined with &#039;&#039;[[prahok]]&#039;&#039; (fermented [[fish paste]]), &#039;&#039;kroeung&#039;&#039; forms the flavour base for many [[Cambodian cuisine|Cambodian dishes]], such as &#039;&#039;[[Samlor machu|somlar m’chu kroeung sach ko]]&#039;&#039; (a &#039;&#039;kroeung&#039;&#039;-based sour beef soup).</div>

FuzzyBot