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Kari kambing: Nationwide Curry dish, meat dish A type of curry dish prepared with goat meat. Usually served with roti canai. It is popular during Eid ul-Adha. Kari kepala ikan: Malay Curry dish, seafood A type of curry dish cooked using head of a red snapper, influenced by Indian and Peranakan cuisine. Kari rajungan East Java: Curry dish, seafood
Selai kacang (peanut butter) – spread made from ground and dry-roasted peanuts. Selai serikaya (coconut jam) – sweet creamy coconut spread made from coconut milk, duck or chicken eggs, sugar and pandan leaf.
Nasi kari (lit. ' curry rice ' ) is an Indonesian rice dish from Acehnese , Minangkabau and Malay as well as Javanese cuisine . This rice dish is popular in Sumatra and Java , [ 1 ] [ 2 ] Indonesia .
The Chettinadu Kandangi saree is native to the Chettinad region and has been in existence for over 150 years. [4] Kandangi saris were traditionally made of silk. Later, cotton was used for convenience. The saris are known for its checkered pattern using multiple colors with thick contrasting borders.
Goat curry (Malay: kari kambing, Indonesian: kari kambing or gulai kambing), curried goat, or curry goat is a curry dish prepared with goat meat, originating from the Indian subcontinent. The dish is a staple in Southeast Asian cuisine , Caribbean cuisine , and the cuisine of the Indian subcontinent .
Padang dish or Minangkabau dish is the cuisine of the Minangkabau people of West Sumatra, Indonesia.It is among the most popular cuisines in Maritime Southeast Asia.It is known across Indonesia as Masakan Padang (Padang cuisine) after Padang, the capital city of Western Sumatra province. [1]
Seʼi or Sei is a traditional Indonesian smoked meat dish originated from Kupang region in East Nusa Tenggara. [1] Traditionally, the pork-based Seʼi (known locally as Seʼi babi) consumed and preferred by the native community as daily meal, meanwhile the beef Seʼi (Seʼi sapi) and venison Seʼi (Seʼi rusa) commonly served as offerings.
Madurai Sungudi is a design from Madurai, in the Indian state of Tamil Nadu, which is an exclusive textile product traditionally produced using tie and dye (using natural dyes) method by the Saurashtrians, who migrated to Madurai under the patronage of King Thirumalai Naicker in the 17th century. [1]