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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]
Pempek, mpek-mpek and also known as colloquially as empek-empek is a savoury Indonesian fishcake delicacy, made of fish and tapioca, from Palembang, [1] South Sumatera, Indonesia. Pempek is served with a rich sweet and sour sauce called kuah cuka or kuah cuko (lit.
The Nova framework presents four food groups, defined according the nature, extent, and purpose of industrial food processing applied. [9] Databases such as Open Food Facts provide Nova classifications for commercial products based on analysis of their categories and ingredients. [13]
Often eaten at breakfast or as a side dish during the evening, lupis is often sold at traditional marketplaces throughout Indonesia and is a popular food found nationwide, but especially in middle and eastern Java [3] as well as West Sumatra. [4] Lupis is one of the top desserts that tourists who visit Purwokerto in Java seek. [3]
The white blood cell differential is a common blood test that is often ordered alongside a complete blood count.The test may be performed as part of a routine medical examination; to investigate certain symptoms, particularly those suggestive of infection or hematological disorders; [5] [6] or to monitor existing conditions, such as blood disorders and inflammatory diseases.
Pastels are derived from the Portuguese influence in Indonesia. It is a type of kue made of thin pastry crust, with a filling of meat (usually chicken or beef), vegetables (potatoes, carrots and bean sprouts), rice vermicelli , and sometimes boiled eggs, then deep fried in vegetable oil.
The name "white blood cell" derives from the physical appearance of a blood sample after centrifugation.White cells are found in the buffy coat, a thin, typically white layer of nucleated cells between the sedimented red blood cells and the blood plasma.
Mie kocok (lit. ' shaken noodle '), is an Indonesian beef noodle soup, a specialty of Bandung City, West Java.The dish consists of noodles served in rich beef consommé soup, kikil (beef tendon or slices of cow's trotters), bean sprouts and bakso (beef meatball), kaffir lime juice, and sprinkled with sliced fresh celery, scallion, and fried shallot.