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Arsik is an Indonesian spicy fish dish of the Batak Toba and Mandailing people of North Sumatra, usually using the common carp (known in Indonesia as ikan mas or gold fish). [ 1 ] Distinctively Batak elements of the dish are the use of torch ginger fruit ( asam cikala ), and andaliman (similar to Sichuan pepper ). [ 1 ]
The pericardium (pl.: pericardia), also called pericardial sac, is a double-walled sac containing the heart and the roots of the great vessels. [1] It has two layers, an outer layer made of strong inelastic connective tissue (fibrous pericardium), and an inner layer made of serous membrane (serous pericardium).
The cycle diagram depicts one heartbeat of the continuously repeating cardiac cycle, namely: ventricular diastole followed by ventricular systole, etc.—while coordinating with atrial systole followed by atrial diastole, etc.
Cleithrum and scapula from a wrasse.The larger bone is the cleithrum. The cleithrum (pl.: cleithra) is a membrane bone which first appears as part of the skeleton in primitive bony fish, where it runs vertically along the scapula. [1]
Ikan bakar is an Indonesian and Malay dish, prepared with charcoal-grilled fish or other forms of seafood. Ikan bakar literally means "grilled fish" in Indonesian and Malay.Ikan bakar differs from other grilled fish dishes in that it often contains flavorings like bumbu, kecap manis, sambal, and is covered in a banana leaf and cooked on a charcoal fire.
Sata or satar is a traditional dish from the Malaysian state of Terengganu, consisting of spiced fish meat wrapped in banana leaves and cooked on a grill. It is a type of Malaysian fish cake.
The type of fish used to make otak-otak might vary: mackerel is commonly used in Malaysia, while ikan tenggiri is popular ingredient in Indonesia. Other types of fish such as bandeng and the more expensive ikan belida (featherback fish) might be used. [6]
Ikan goreng is a hot dish consisting of deep fried fish or other forms of seafood. Ikan goreng literally means "fried fish" in Indonesian and Malay languages. Ikan goreng is very popular in Indonesia. Usually, the fish is marinated with mixture of spice pastes. Some recipes use kecap manis (sweet soy sauce) to coat the fish after being fried. [2]