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Mie Kering or Makassar Dried Noodle is a Chinese Indonesian cuisine, a type of dried noodle served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid. It is somewhat similar to Chinese I fu mie , only the noodle is thinner.
Tutug oncom (from Sundanese tutug oncom) is an Indonesian style rice dish, made of rice mixed with oncom fermented beans, [1] originally from Tasikmalaya, West Java. [2] It is usually wrapped in banana leaves and served with various side dishes.
A chef deep frying fish and chips in Manchester, England, 2007. Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow frying used in conventional frying done in a frying pan.
This is an accepted version of this page This is the latest accepted revision, reviewed on 11 February 2025. Preparing food using heat This article is about the preparation of food specifically via heat. For a general outline, see Outline of food preparation. For varied styles of international food, see Cuisine. Not to be confused with Coking. A man cooking in a restaurant kitchen, Morocco ...
Indofood is an Indonesian producer of various foods and drinks, headquartered in Jakarta. The company was established on 14 August 1990 as PT Panganjaya Intikusuma, then later on 5 February 1994 its name was changed to Indofood Sukses Maksur.
The smoking of food likely dates back to the paleolithic era. [7] [8] As simple dwellings lacked chimneys, these structures would probably have become very smoky.It is supposed that early humans would hang meat up to dry and out of the way of pests, thus accidentally becoming aware that meat that was stored in smoky areas acquired a different flavor, and was better preserved than meat that ...
Freshly baked bread Anders Zorn – Bread baking (1889). Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones.
Chef Asma Khan, about to open a dum biryani. Dum pukht (Persian: دَم پخت), larhmeen, dampokhtak, or slow oven cooking is a cooking technique associated with the Mughal Empire in which meat and vegetables are cooked over a low flame, generally in dough-sealed containers. [1]