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The 1945 State Constitution of the Republic of Indonesia (Indonesian: Undang-Undang Dasar Negara Republik Indonesia Tahun 1945, lit. 'Basic Law of State of the Republic of Indonesia Year 1945', commonly abbreviated as UUD 1945 or UUD '45) is the supreme law and basis for all laws of Indonesia.
Bahasa Indonesia: Undang-Undang Republik Indonesia Nomor 2 Tahun 2022 tentang Perubahan Kedua atas Undang-Undang Nomor 38 Tahun 2004 tentang Jalan English: Law of the Republic of Indonesia Number 2 of 2022
Mie Kering or Makassar Dried Noodle is a Chinese Indonesian cuisine, a type of dried noodle served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid. It is somewhat similar to Chinese I fu mie , only the noodle is thinner.
A chef deep frying fish and chips in Manchester, England, 2007. Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow frying used in conventional frying done in a frying pan.
According to historical records, a civil law called the Code Civil des Français was formed in 1804, in which most European referred to them as the Napoleon Code. [2] On 24 May 1806 the Netherlands became a French client state, styled the Kingdom of Holland under Napoleon's brother, Louis Bonaparte in which he was instructed by Napoleon to receive and enact the Napoleonic Code.
Chef Asma Khan, about to open a dum biryani. Dum pukht (Persian: دَم پخت), larhmeen, dampokhtak, or slow oven cooking is a cooking technique associated with the Mughal Empire in which meat and vegetables are cooked over a low flame, generally in dough-sealed containers. [1]
Bahasa Indonesia: Undang-Undang Republik Indonesia Nomor 8 Tahun 2021 tentang Pembentukan Pengadilan Tinggi Agama Bali, Pengadilan Tinggi Agama Papua Barat, Pengadilan Tinggi Agama Kepulauan Riau, Pengadilan Tinggi Agama Sulawesi Barat, dan Pengadilan Tinggi Agama Kalimantan Utara
Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]