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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. The diced and ...
According to culinary historian Fadly Rahman, krupuk had existed in Java since the 9th or 10th century. [2] It was written in the Batu Pura Inscription as krupuk rambak, which refers to crackers made from cow or buffalo skin, that still exist today as krupuk kulit ("skin krupuk") and are usually used in a Javanese dish called krechek.
Dorokdok (Skin Crackers). Dorokdok is usually made from dried Water Buffalo's skin. The only way to make it is to fry the dried skin. Dorokdok is popular because it ...
According to the culinary historian Fadly Rahman, krupuk (crackers) have been around in Java since the 9th or 10th century. [1] The Batu Pura inscription mentions krupuk rambak, which are crackers made from cow or buffalo skin, that still exist today as krupuk kulit, and are usually used in the Javanese dish krechek.
Purkinje fibers take up stain differently from the surrounding muscle cells because of having relatively fewer myofibrils than other cardiac cells. The presence of glycogen around the nucleus causes Purkinje fibers to appear, on a slide, lighter and larger than their neighbors, being arranged along the longitudinal direction (parallel to the ...
Jan Evangelista Purkyně (Czech: [ˈjan ˈɛvaŋɡɛˌlɪsta ˈpurkɪɲɛ] ⓘ; also written Johann Evangelist Purkinje) (17 or 18 December 1787 – 28 July 1869) was a Czech anatomist and physiologist. In 1839, he coined the term "protoplasma" for the fluid substance of a cell. He was one of the best known scientists of his time.
Rice crackers, assorted varieties. A rice cracker is an East Asian cracker made from bleached or unbleached rice flour.Many regional varieties exist, though most are fried or baked and puffed and/or brushed with soy sauce or vinegar to create a smooth texture.
Kerupuk: various types of crackers, usually emping or prawn crackers; Acar: pickles made from vinegar preserved cucumber, shallots, carrot, and small chilli pepper; Telur: egg; could be cooked in many ways and placed on the nasi goreng, usually sunny-side up fried or omelette; Sambal: chilli sauce