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Rock salt (halite) In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt.
Garum amphorae from Pompeii. Garum is a fermented fish sauce that was used as a condiment [1] in the cuisines of Phoenicia, [2] ancient Greece, Rome, [3] Carthage and later Byzantium.
By 1969, Gudang Garam was producing 864 million sticks a year and was indisputably the largest kretek producer in Indonesia and Taiwan. In 1979, Wonowidjojo completely renovated Gudang Garam's production system, ordered thirty rolling machines, and developed a new formula for his machine-made kretek .
He is the son of Surya Wonowidjojo, founder of Gudang Garam, a major Indonesian kretek (clove cigarette) manufacturer. [1] Susilo Wonowidjojo has been the President Director of PT Gudang Garam Tbk since June 2009. He served as Vice-President Director at PT Gudang Garam Tbk. He has been a Director of PT Gudang Garam Tbk since 1976. [2]
Koes Plus, formerly Koes Bersaudara (Koes Brothers), was an Indonesian musical group that enjoyed success in the 1960s and 1970s.Known as one of Indonesia's classic musical acts, the band peaked in popularity in the days far before the advent of private television companies, delivering stripped-down pop and rock songs at the then-only TV station, TVRI.
Tunku Abdul Rahman was born on 8 February 1903, in Alor Setar, Kedah, [1] the seventh son and one of 45 children of Sultan Abdul Hamid Halim Shah, the 26th ruler of the Kedah Sultanate.
The origin of the name Kampong Saba is Kampung Pabalat. Kampung Pabalat was also known as Kampong Nelayan, they use balat (kilong, lintau and kabat) as fishing tools.In the beginning, Kampong Pabalat has a large area and there are many village names in it such as Kampong Padian, Kampong Peminyak, Kampong Pedaun, Kampong Perambat, Kampong Setia Pahlawan, Kampong Khatib Sulaiman, Kampong Peramu ...
Ground garam masala. Garam masala (Hindustani:- garam masālā, lit. transl. hot or warm spices) is a blend of ground spices originating from the Indian subcontinent. It is common in Indian, Pakistani, Nepalese, Bangladeshi, and Caribbean cuisines. [1] [2] It is used alone or with other seasonings. The specific combination differs by district ...