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Gulai is a Minangkabau class of spicy and rich stew commonly found in Indonesia, [4] Malaysia and Singapore.The main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem.
Variants include soups cooked with beef (Malay: daging), beef ribs (Malay: tulang), or oxtail (Malay: buntut/ekor), all seasoned with the same herbs and spices. Tempoyak, fermented durian, traditionally stored in an urn. Tempoyak may be eaten as relish, or it can be added to braised dishes and stews as a primary flavouring (masak tempoyak).
In the Colonial era, kerak telor was a privileged food and was served in big parties for the colonial government or rich Betawi.According to the gastronomy expert, Suryatini N. Ganie, kerak telor was created in order to make glutinous rice more tasty and satisfying. [1]
Bone canaliculi are microscopic canals between the lacunae of ossified bone.The radiating processes of the osteocytes (called filopodia) project into these canals. These cytoplasmic processes are joined together by gap junctions.
Bone meal provides phosphorus and calcium to plants, along with a largely inconsequential amount of nitrogen. [4] The N-P-K rating of bone meal is typically 3–15–0 [5] along with a calcium content of around 12% (18% CaO equiv.), [6] although it can vary quite a bit depending on the source from 1–13–0 to 3–22–0.
Each vertebra (pl.: vertebrae) is an irregular bone with a complex structure composed of bone and some hyaline cartilage, that make up the vertebral column or spine, of vertebrates.
Seblak (Sundanese: ᮞᮨᮘᮣᮊ᮪) is an Sundanese savoury and spicy dish, originating from the Sundanese region in West Java, Indonesia.Made of wet kurupuk (traditional Indonesian crackers) cooked with protein sources (egg, chicken, seafood or beef) in spicy sauce. [1]
Although it is common for them to be used as synonyms, the truth is that "traditional" cuisine and "typical" cuisine are considered two different concepts according to culinary anthropology; The first refers to culinary customs that are invariably inherited orally, on a small scale in the family, and a large scale in a community as part of its culture and identity.