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Martabak manis or terang bulan. Another variety of martabak is called martabak manis (sweet martabak), also known by the name Terang Bulan or Martabak Bangka. [18] This naming however, is only valid in Indonesia, since the identical folded thick pancake is called apam balik instead in Malaysia.
Martabak: Nationwide Indonesian's version of Murtabak, sometimes filled with beef and scallions, or shreds of peanut and chocolate. Martabak aceh: Acehnese A type of Indonesian martabak, that shaped like roti canai and served with curries. Martabak kubang: West Sumatra Minangkabau-style of Indonesian martabak. It is Arab–Indian–Minangkabau ...
Apam balik (lit. ' turnover pancake '; Jawi: أڤم باليق ) also known as martabak manis (lit. ' sweet murtabak '), [3] terang bulan (lit. ' moonlight '), peanut pancake or mànjiānguǒ (Chinese: 曼煎粿), is a sweet dessert originating in Fujian cuisine which now consists of many varieties at specialist roadside stalls or restaurants throughout Brunei, Indonesia, Malaysia and ...
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Tempoyak patin, pangasius fish served in fermented durian sauce.. Spices are also generally included although not as liberally as its same-island counterpart. Palembang cuisine is noted by its preference to the sour and sweet flavour, [3] as evidences in pindang fish soup, funky-smelled tempoyak-based dish made from fermented durian, and also kuah cuko spicy sweet vinegar sauce of pempek fishcake.
The first edition of Vekayi-i Misriye, published in 1828 (Bibliotheca Alexandrina). Al-Waqa'i' al-Misriyya (Arabic: الوقائع المصريّة / ALA-LC: al-Waqā’i‘ al-Miṣriyyah; meaning "the Egyptian affairs") was an Egyptian newspaper (now a government information bulletin) established in 1828 on the order of Muhammad Ali, originally titled Vekayi-i Misriye (Ottoman Turkish ...
Abd al-Malik ibn Marwan ibn al-Hakam (Arabic: عَبْد الْمَلِك ٱبْن مَرْوَان ٱبْن الْحَكَم, romanized: ʿAbd al-Malik ibn Marwān ibn al-Ḥakam; July/August 644 or June/July 647 – 9 October 705) was the fifth Umayyad caliph, ruling from April 685 until his death in October 705.
The cuisine of ancient Egypt covers a span of over three thousand years, but still retained many consistent traits until well into Greco-Roman times. The staples of both poor and wealthy Egyptians were bread and beer, often accompanied by green-shooted onions, other vegetables, and to a lesser extent meat, game and fish.