Masak Lemak Lada Api
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Masak Lemak Lada Api
''Masak lemak lada api'' (Negeri Sembilan Malay: ''Masak lomak lado api'' or ''Saklomak''; Jawi script, Jawi: ماسق لمق لاد اڤي), also known as ''gulai kuning'' (); is a Malaysian cuisine, Malaysian dish originating in the state of Negeri Sembilan. ''Masak lemak lada api'' is a pungent and rich ''gulai'' that usually consists of coconut milk mixed with turmeric, giving the dish the characteristic vibrant yellowish green colour, and infused with a generous amount of bird's eye chili (''lada api''/''cili api''/''cili padi'' in Malay), which adds the fiery kick to the dish. It is often hailed as the most defining dish in traditional Negri cuisine, infamously known for its immense spiciness, where it has been well established as a staple in Negri households and in restaurants specialising in Negri fare throughout Negeri Sembilan and nationwide. ''Masak lemak lada api'' is also popular in northern Malacca, especially in Alor Gajah District, whose population mainly spea ...
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Gulai
Gulai is a type of spiced stew commonly found in the culinary traditions of Indonesia, Malaysia and other parts of Maritime Southeast Asia, including Brunei, Singapore and southern Thailand. Closely associated with both Minangkabau and Malay cuisines, it is characterised by a rich, aromatic sauce made from coconut milk and a blend of ground spices, typically including turmeric, coriander, chilli and other local aromatics. ''Gulai'' is usually prepared with meat, fish, offal or vegetables and is typically served with rice. In English, it is sometimes described as Indonesian curry or Malay curry. The origins of ''gulai'' can be traced to Indian culinary influences introduced through maritime trade routes across the Indian Ocean. Over time, these foreign elements were adapted to local tastes with the incorporation of regional ingredients such as lemongrass, galangal, ginger and candlenut. This fusion gave rise to a distinctive style of curry-like stew in Maritime Southeast As ...
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