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Aside from being a typical Banjarese dessert, kue bingka is also famous in neighboring provinces such as East Kalimantan and Central Kalimantan, even to foreign countries such as Brunei, Malaysia and Singapore. [1] Kue bingka was introduced by the Sino-Burmese to Lower Myanmar, where it is known as kway pinka (ကွေပင်ကား). [2]
Amplang, also known as kerupuk kuku macan, is an Indonesian traditional savoury fish cracker snack commonly found in Indonesia [2] and Malaysia. [3] Amplang crackers are commonly made of ikan tenggiri or any type of Spanish mackerel, mixed with starch and other materials before being deep-fried.
Bubur pedas (Jawi: بوبور ڤدس ) is a traditional porridge dish for the Malays both in Sambas, West Kalimantan [3] and Sarawak . [4] It is usually served during Ramadan after the Muslim ending their fast on the iftar time. [6]
In the 5th to 10th century the Lawa people lived in Central Thailand, and, together with the Mon, were the inhabitants of present-day Lopburi.The name "Lopburi" is said to have been derived from "Lawaburi", and the city formed the core of an early kingdom in what is now Thailand, the Lavo Kingdom, which existed from the 7th century CE until it was incorporated into the Ayutthaya Kingdom in ...
Lawangan or Luangan people are an ethnic group of the Dayak Dusun people (East Barito) group, sometimes also referred to as Dusun Lawangan or Dayak Lawangan.The Lawangan people inhabit the eastern side of Central Kalimantan and West Kutai Regency, East Kalimantan, Indonesia. [1]
The Lawa River is a river in East Kalimantan province, Borneo island, Indonesia, about 150 kilometers (93 miles) northwest of Balikpapan. [1] It is a branch of the Mahakam River in eastern Borneo, which is situated entirely within the Kutai Barat and flows into the Mahakam approximately 200 kilometers (120 mi) upstream from Samarinda.
Bakso with noodle and bean sprouts. Bakso is commonly made from finely ground beef with a small quantity of tapioca flour and salt. However, bakso can also be made from other ingredients, such as chicken, pork, fish, or shrimp. [4]
Tempoyak (Jawi: تمڤويق ), asam durian or pekasam is a Malay condiment made from fermented durian.It is usually consumed by the ethnic Malays in Maritime Southeast Asia, notably in Indonesia and Malaysia.