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Arsik is an Indonesian spicy fish dish of the Batak Toba and Mandailing people of North Sumatra, usually using the common carp (known in Indonesia as ikan mas or gold fish). [ 1 ] Distinctively Batak elements of the dish are the use of torch ginger fruit ( asam cikala ), and andaliman (similar to Sichuan pepper ). [ 1 ]
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The kempyang and ketuk are two instruments in the gamelan ensemble of Indonesia, generally played by the same player, and sometimes played by the same player as the kenong. They are important beat-keepers in the colotomic structure of the gamelan. Depending on the structure, they play different, repeating patterns every gongan. Not all ...
A typical large, double gamelan in contemporary solo will include, in the sléndro set, one saron panerus (or saron peking), two saron barung, one or two saron demung, one gendér panerus, one gender barung, one slenthem (or "gender panembung"), one bonang panerus and one bonang barung (each with twelve gongs), one gambang kayu, one siter or celempung, one rebab, one suling, one pair of kethuk ...
In Gamelan gong kebyar, Kotekan is usually played on the higher-pitched gangsa and reyong as embellishment to the main melody played on the calung and ugal. The busy upper registers of the gamelan are the domain of the gangsas and reyong. These instruments spin out kotekan, the crackling ornamental fireworks of Balinese music. Kotekan is ...
Gamelan siteran is a casual style of gamelan in Java, Indonesia, featuring portable, inexpensive instruments instead of the heavy bronze metallophones of a typical gamelan. A typical group consists of varieties of siter (small zither, which leads to the name), kendang (drum), and a large end-blown bamboo tube or a gong kemodhong, functioning as a gong ageng.
The siter and celempung are plucked string instruments used in Javanese gamelan. They are related to the kacapi used in Sundanese gamelan. The siter and celempung each have between 11 and 13 pairs of strings, strung on each side, between a box resonator. Typically the strings on one side tuned to pélog and the other to slendro. The siter is ...
Pempek in Bangka Island are made from mackerel (ikan kembung) and its sauce is red chilli based, while in Jakarta or other cities they could be made from gourami fish. The latest variant is pempek udang, pempek made of minced shrimp originated from Sungsang area in Banyuasin near the Musi river estuary, [6] it is noticeable with its pinkish color.