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Adi Dan Ayah - Indonesian version of Afi Dan Abah; was also shown on Astro Prima briefly in mid-2010 with Malay subtitles; Afi Dan Abah; Anak-Anakku - aired in late 2000s, broadcast of segments in which Aznil Nawawi meets with children in his own programme, Macam Macam Aznil
Kiko is an Indonesian children's television series broadcast on RCTI.This animated series was produced by MNC Animation and has aired since 9 August 2014 (for pre-season) and 7 February 2016 (for season 1).
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".
Comro: fried dough made of finely shredded cassava with spicy oncom filling. The name comes from "Oncom di jero" (Sundanese: "oncom inside".) Misro: same fried dough as comro, but instead filled with melted palm sugar. The name comes from "Amis di jero" (Sundanese: "sweet inside".) Odading: fried sweet bread, some variation filled with banana
Papeda, or bubur sagu, is a type of congee made from sago starch. It is a staple food of the people indigenous to Eastern Indonesia, namely parts of Sulawesi, [1] the Maluku Islands and coastal Papua. [2]
"Chan Mali Chan" is a folk song popular in Malaysia and Singapore. [1] [2] The song is a light-hearted song that may have its origin in a Malay poem pantun. [3]In Indonesia there are songs that have similar tones such as "Anak Kambing Saya" ("My Lamb" or "My Baby Goat") written by Saridjah Niung.
Dan Kwian sits at a narrows of the Mun (Thai: แม่น้ำมูล) river and was a convenient river crossing point. [3] The river provided the means for distributing utilitarian pottery produced in Dan Kwian to a wide market. The village, located on the road connecting Nakhon Ratchasima and Chok Chai, is broken into two distinct parts.
In Padang restaurants, there are two methods of serving: pesan (ordering) and hidang (serve) method. Pesan, the most common method, usually employed by small restaurants with one or two customers ordering at a time, involves the customer examining the window display and choosing each desired dish, ordering directly from the attendant.