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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.
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.
The Malaysian Siamese (Malay: Orang Siam Malaysia) are an ethnicity or community who principally resides in Peninsular Malaysia which is a relatively homogeneous cultural region to southern Burma and southern Thailand but was separated by the Anglo-Siamese Treaty of 1909 between the United Kingdom and the Kingdom of Siam.
Labuan (/ l ə ˈ b uː ə n /), officially the Federal Territory of Labuan (Malay: Wilayah Persekutuan Labuan), is an island federal territory of Malaysia. It includes Labuan Island and six smaller islands off the coast of the state of Sabah in East Malaysia.
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.
Nasi lemuni (Jawi: ناسي لموني) is a rice dish originating from the northern region of Peninsular Malaysia. [3] The dish is prepared with a herb, Vitex trifolia, locally known as lemuni.
Sekolah Menengah Agama Persekutuan Labu (SMAPL or SMAP Labu) or formerly Sekolah Menengah Agama Wilayah Persekutuan (SMAWP) (English: Federal Islamic School of Labu; Arabic: المعهد الإسلامي الفدرالي بلابو) is one of the three federal-funded Islamic Religious secondary boarding schools (Sekolah Berasrama Penuh) in Malaysia and is in Labu, one of the small towns in ...
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).