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Mie Aceh demonstrates the cultural history of Acehnese people and foreign influences that formed the Aceh region and its historic role as major port in the region. The curry-based soup was an influence of the neighboring Indian cuisine, while the noodle was Chinese influence.
The Sultanate of Aceh, officially the Kingdom of Aceh Darussalam (Acehnese: Acèh Darussalam; Jawoë: اچيه دارالسلام ), was a sultanate centered in the modern-day Indonesian province of Aceh. It was a major regional power in the 16th and 17th centuries, before experiencing a long period of decline.
Acehnese cuisine is the cuisine of the Acehnese people of Aceh in Sumatra, Indonesia. This cuisine is popular and widely known in Indonesia. This cuisine is popular and widely known in Indonesia. Arab , Persian , and Indian [ 1 ] [ 2 ] traders influenced food culture in Aceh although flavours have substantially changed their original forms. [ 3 ]
Malaysian cuisine (Malay: Masakan Malaysia; Jawi: ماسقن مليسيا ) consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. [1] The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians.
The Aceh I Electoral District consists of 12 of the regencies in the province (Simeulue, Aceh Singkil, South Aceh, Southeast Aceh, West Aceh, Aceh Besar, Pidie, Southwest Aceh, Aceh Jaya, Gayo Lues, Nagan Raya and Pidie Jaya), together with the cities of Bandar Aceh, Sabang and Subulussalam, and elects 7 members to the People's Representative ...
Malay cuisine (Malay: Masakan Melayu; Jawi: ماسقن ملايو ) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Lemang (Minangkabau: lamang) is a Minangkabau [7] traditional food made from glutinous rice, coconut milk, and salt, cooked in a hollowed bamboo tube coated with banana leaves in order to prevent the rice from sticking to the bamboo.
Bruneian wajid. In Brunei, this confection is known as wajid.It is prepared by steaming rice, which is then mixed with coconut milk and caramelized sugar. [8] It is finally wrapped in nyirik leaves and fastened with a pin made with the midrib of oil palm leaves, [9] in the same manner as wrapping kelupis.