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Chayote (/ tʃ aɪ ˈ oʊ t eɪ /; previously placed in the obsolete genus Sechium), also known as christophine, mirliton and choko, is an edible plant belonging to the gourd family, Cucurbitaceae.
The history of lalab vegetables is obscure, due to lack of historical records. In the 15th century Old Sundanese manuscript Sanghyang Siksa Kandang Karesian it was mentioned the common flavours of food at that times were, lawana (salty), kaduka (hot and spicy), tritka (bitter), amba (sour), kasaya (succulent), and madura (sweet).
Served alongside nasi liwet is opor ayam (a delicate chicken in a mild white coconut milk-based sauce scented with galangal and lime leaves), telur pindang (eggs boiled slowly with spices), tempeh, and labu siam as the vegetable. [3] Traditionally, the pan used for cooking was made of clay.
South Asian cuisine encompasses a delectable variety of sub-cuisines and cooking styles that vary very widely, reflecting the diversity of the Indian subcontinent, even though there is a certain centrality to the general ingredients used.
It consist of ketupat served with sliced labu siam and unripe jackfruit gulai in thin and spicy coconut milk soup, topped with cooked tofu and telur pindang (spiced boiled egg), and krupuk crackers. The Padang or Minangkabau version might be served with additional dishes, such as egg balado, rendang and various gulai.
Jar made for storing water made in the style of Labu Sayong. Sayong is a small village in Perak , Malaysia . It is famous for a traditional craft known as Labu Sayong , earthenware, gourd-shaped jars for keeping drinking water cool.
Nasib Si Labu Labi (English: The Fate of Labu and Labi), or known as What Happened to Labu and Labi is a 1963 Singaporean Malay-language black-and-white buddy comedy film directed by and starring P. Ramlee. The film is a sequel to Labu dan Labi and features a number of returning cast members. [1]
Mee siam is a dish of thin rice vermicelli of hot, sweet and sour flavours, originating in Penang but popular among the Malay and Peranakan communities throughout Peninsular Malaysia and Singapore, although the dish is called "Siamese noodle" in Malay and thus appears to be inspired by or adapted from Thai flavours when Thailand was formerly known as Siam.