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Krupuk kulit (Javanese: rambak or Minangkabau: karupuak jangek, lit: "skin crackers") is a traditional Indonesian cattle skin krupuk (cracker). [2] It is traditionally made from the soft inner skin of cattle (cow or water buffalo) which is diced and sun-dried until it hardens and loses most of its water content.
This Ongole bull reared by Sri Polavarapu Hanumaiah (third from right) won National Award 1961-62 . Jawaharlal Nehru, the then prime minister of India, seen second from right Ongole Bull reared by Sri D. T. Moses at Pernamitta after winning the Andhra Pradesh State Award in 1988 with Sri N.T. Rama Rao (green turban) then Chief Minister of Andhra Pradesh and Sri Balaram Jhakar (red turban) then ...
Empal gentong is a spicy Indonesian curry-like beef soup originating in Cirebon, West Java.It is a variety of the Soto cuisine [1] and is similar to gulai which is usually cooked with firewood in a gentong stove (Javanese for clay pot).
The Hindu god Krishna is often shown with cows listening to his music. The calf is compared with the dawn, in Hinduism.Here, with a sadhu.. Many ancient and medieval Hindu texts debate the rationale for a voluntary stop to cow slaughter and the pursuit of vegetarianism as a part of a general abstention from violence against others and all killing of animals.
Pair of Madurese Cattles. Madura cattle or Madurese cattle (Indonesian: Sapi madura) are a stable, inbred hybrid of Zebu and Banteng (Bos javanicus). [1] [2] They originated from the island of Madura just northeast of Java, in Indonesia where the original cattle population was the wild Banteng, very similar to Balinese cattle.
Pallubasa or Pallu basa is a traditional dish from Makassar, South Sulawesi, Indonesia. [1] [2] It is similar to coto Makassar; however, while both are primarily made from offal and/or meat of cattle or buffalo, the meat for pallubasa is cooked longer, and served with a creamy santan and sautéed grated coconut broth in a bowl.
The beef sauce has thick and rather gloppy glue-like consistency acquired from corn starch as thickening agent. The kwetiau goreng sapi is a variant of popular kwetiau goreng (stir fried kway teow) but distinctly served with beef. While the kwetiau bun sapi is similar to common fried kwetiau but rather moist and soft due to water addition. [4]
Nasi kebuli gets its name and traces its origin from the kabuli palaw, which is an Afghan variety of pilaf from Kabul, similar to biryani served in the Indian subcontinent, [2] [3] but with heavy influence of Hadhrami and Indian cuisine such as Mandi and Biryani in the cooking methods and seasoning.