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In the original Negri rendition of the dish, the spice base calls for a generous amount of chili peppers, normally either bird's eye (c. anuum) or c. fructescens – and turmeric, mixed with liberal quantities of coconut milk on a simmering heat.
Gua sha, or kerokan (in Indonesia), is a traditional Chinese medicine (TCM) practice in which a tool is used to scrape people's skin in order to produce light petechiae. ...
Kaitaka are cloaks of finely woven muka (Phormium tenax) fibre. [31] Kaitaka are among the more prestigious forms of traditional Māori dress. They are made from muka (flax fibre), which is in turn made from those varieties of Phormium tenax that yield the finest quality fibre characterised by a silk-like texture and rich golden sheen. Kaitaka ...
Skin whitening, also known as skin lightening and skin bleaching, is the practice of using chemical substances in an attempt to lighten the skin or provide an even skin color by reducing the melanin concentration in the skin.
Nasi kerabu (Kelantanese: Nasik kabu; Jawi: ناسي کرابو) is a Malaysian rice dish, a type of nasi ulam, in which blue-colored rice is eaten with dried fish or fried chicken, crackers, pickles and other salads.
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
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]
Krupuk kulit (Javanese: rambak; Sundanese: dorokdok; 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.