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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]
Aerosolization is the process or act of converting some physical substance into the form of particles small and light enough to be carried on the air i.e. into an aerosol. Aerosolization refers to a process of intentionally oxidatively converting and suspending particles or a composition in a moving stream of air for the purpose of delivering ...
Larger sized intip sold in Cirebon. Rengginang or ranginang is a variety of Indonesian thick rice crackers, made from cooked glutinous sticky rice and seasoned with spices, made into a flat and rounded shape, and then sun-dried.
Papeda, or bubur sagu, is a type of congee made from sago starch. It is a staple food of the people indigenous to Eastern Indonesia, namely parts of Sulawesi, [1] the Maluku Islands and coastal Papua. [2]
The etymology of the name ketoprak is unknown, and its name similarity to the Javanese folk-drama is peculiar. However, according to popular Betawi tradition, ketoprak was actually derived from the acronym of ketupat tahu digeprak, [1] to refer its ingredients; which are ket from ketupat, to from tahu and toge, and prak from digeprak (Betawi for: "mashed" or "crushed"), which describes the ...
The aerosol spray canister invented by USDA researchers, Lyle Goodhue and William Sullivan. The concepts of aerosol probably go as far back as 1790. [1] The first aerosol spray can patent was granted in Oslo in 1927 to Erik Rotheim, a Norwegian chemical engineer, [1] [2] and a United States patent was granted for the invention in 1931. [3]
Nasi liwet (from Javanese ꦤꦱꦶ ꦭꦶꦮꦼꦠ꧀ 'nasi liwét') is an Indonesian rice dish cooked in coconut milk, added with chicken broth, salam leaves, lemongrass, and spices, from Solo, Central Java, Indonesia. [1]
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