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Found 2 translations.

Name	Current message text
^h English (en)	The Minangkabau, known for their richly spiced and aromatic cooking, gradually adapted these foreign elements to suit local tastes and ingredients. Over time, they developed a regional version of curry-based stew that became known as ''gulai'', marked by the use of coconut milk, chilli and regional herbs such as lemongrass and galangal. ''Gulai'' eventually became a defining feature of [[Padang cuisine\|Minangkabau cuisine]], appearing in a wide variety of dishes made with meat, fish, offal and vegetables, and often prepared for ceremonial, communal and festive occasions.
^h Japanese (ja)	濃厚なスパイスと香りの良い料理で知られるミナンカバウ族は、これらの外国の要素を現地の味覚と食材に合わせて徐々に適応させた。時が経つにつれて、彼らはココナッツミルク、唐辛子、レモングラスやガランガルなどの地域のハーブの使用を特徴とするカレーベースの煮込み料理の地域版、すなわち''グライ''を発展させた。''グライ''は最終的に[[Padang cuisine/ja\|ミナンカバウ料理]]の決定的な特徴となり、肉、魚、内臓、野菜を使った幅広い料理に登場し、儀式、共同体、祝祭の機会にしばしば調理された。