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Se'i or sei is an Indonesian smoked meat from Kupang, Timor island, East Nusa Tenggara, Indonesia. [1] Se'i may be derived from a variety of meats, with pork (se'i babi), beef (se'i sapi) or game animals such as venison (se'i rusa) as common offerings.
The pig tended to be regarded as a dangerously liminal animal. With the feet of a cud-eater, the diet of a scavenger, the habits of a dirt-dweller and the cunning of a human, it exhibited an unsettling combination of characteristics, rendering it culturally inedible for some (but not all) southern Levantine peoples, for whom pigs were often associated with the underworld or malevolent ...
Babi kecap is an Indonesian braised pork with sweet soy sauce (kecap manis). [ 1 ] [ 2 ] It is a Chinese Indonesian classic, due to its simplicity and popularity among Chinese Indonesian households.
Taenia solium, the pork tapeworm, belongs to the cyclophyllid cestode family Taeniidae.It is found throughout the world and is most common in countries where pork is eaten. . It is a tapeworm that uses humans (Homo sapiens) as its definitive host and pigs (family Suidae) as the intermediate or secondary hos
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. [3] [4] It is distinguished from tallow, a similar product derived from fat of cattle or sheep.
A Dutch babi pangang speciaal met nassie, a popular takeaway combination in the Netherlands of fried pork with sauce and fried rice. In the West, chiefly in The Netherlands, babi pangang is a pork dish served with a tomato-based sauce.
Spanish cochinillo asado Su porcheddu, Sardinian cuisine. Lechón (Spanish, Spanish pronunciation:; from leche "milk" + -ón), cochinillo asado (Spanish, literally "roasted suckling pig"), or leitão (Portuguese; from leite "milk" + -ão) is a pork dish in several regions of the world, most specifically in Spain (in particular Segovia), Portugal (in particular Bairrada) and regions worldwide ...
Rawon (Javanese: ꦫꦮꦺꦴꦤ꧀) is an Indonesian beef soup. [3] Originating from the Javanese cuisine of East Java, rawon utilizes the black keluak nut as the main seasoning, which gives a dark color and nutty flavor to the soup; thus rawon is often described as "black beef soup".