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Cemani rooster. The Ayam Cemani is a rare breed of chicken from Indonesia.They have a dominant gene that causes hyperpigmentation (fibromelanosis), making the chicken mostly black, including feathers, beak, and internal organs.
A medium sized hard-feathered bird. Mainly three varieties known- (1) Kedu Kedu- a large white-skinned bird with a large red or black comb; (2) Kedu Cemani- a medium-sized black-skinned and black combed bird and (3) Kedu Hsian- a partridge variety with white skin and a red comb.
Chicken breeds originating in Sumatra (1 P) Pages in category "Chicken breeds originating in Indonesia" The following 9 pages are in this category, out of 9 total.
The original colour of the Sumatra was the black – often with a rich beetle-green sheen – which was added to the American Standard of Perfection in 1883, and was standardised in Britain in 1906. [ 8 ] : 305 The blue is the only other colour recognised by the American Poultry Association ; it was added in 2003.
The Ayam Kampong (older spelling) or Ayam Kampung is the chicken breed reported from Indonesia and Malaysia. [1] The name means simply "free-range chicken" or literally "village chicken". In Indonesia and Malaysia, the term ayam kampung refer to indigenous chickens that are raised using traditional free range production techniques by almost ...
In Indonesian the breed is known as Ayam Ketawa, meaning "laughing chicken", or as Ayam Gaga; in Buginese it is called Manu' Gaga' or just Gaga' (literally Stammering Chicken). [5] Breeders have various names for types of Ayam Ketawa based on the length and frequency of their crows and "laughs", such as dangdut (slow), gretek (fast), slow, and ...
Svarthöna, hen Svarthöna, rooster. Svarthöna, Bohuslän-Dals svarthöna, or Swedish Black Rooster, Hen or Chicken is a Swedish landrace of domestic chicken that is considered to have originated from Ayam Cemani / Kadaknath breeds of chickens transported from Mozambique to Norway by sailors sometime in the 17th century.
Ayam buak keluak is a famous Peranakan dish which can be found in Indonesian, Malaysian and Singaporean cuisine. Keluak and the tamarind gravy being the most important ingredient, it is one of the most time-consuming Peranakan dishes to make. [3] The spicy gravy consists of several spices including candlenuts, turmeric, chilli, galanga and belacan.