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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.
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]
North Kalimantan (Indonesian: Kalimantan Utara) is a province of Indonesia. It is located on the northernmost of Kalimantan , the Indonesian part of the island of Borneo . North Kalimantan borders the Malaysian states of Sabah to the north and Sarawak to the west, and by the Indonesian province of East Kalimantan to the south.
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.
Kutai is a historical region in what is now the Indonesian province of East Kalimantan on the island of Borneo.The region shares its name with the native ethnic group of the region (known as Urang Kutai 'the Kutai people'), with a total population around 300,000, who have their own language known as the Kutainese language which accompanies their own rich history.
Kue cucur or kuih cucur (), known in Thai as khanom fak bua (ขนมฝักบัว, pronounced [kʰā.nǒm fàk būa̯]) or khanom chuchun (ขนมจู้จุน or จูจุ่น), is a traditional snack from Indonesia, and popular in parts of Southeast Asia, includes Indonesia, Malaysia, southern Thailand and Singapore.
From an alternative language: This is a redirect from a page name in Indonesian to a page name in English.These words may directly translate or they may be related words, names or phrases.
Bahulu or baulu (Jawi: باولو) is a traditional Malay pastry (kue/kuih).It is similar in concept to the madeleine cake, but round in shape and composed of different ingredients.