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The raising of the Royal Standard of the Yang di-Pertuan Agong Ceremony was held on 15 November 2011 to symbolise that the Istana Negara at Jalan Tuanku Abdul Halim had been officially declared as the new National Palace of Malaysia. The 14th Yang di-Pertuan Agong, Abdul Halim of Kedah was the first King to have his installation ceremony held ...
After the Istana Negara was moved to the new palace on Jalan Duta in December 2011, it was later used for a royal exhibition called Raja Kita, in conjunction with the installation of Tuanku Abdul Halim Mu'adzam Shah as the 14th Yang di-Pertuan Agong in 2012. The exhibition started on 15 April 2012 and was later extended to 8 December 2012.
Perkedel are vegetable fritters from Indonesian cuisine. [1] Most common perkedel are made from mashed potatoes, [2] [3] yet there are other popular variations, such as perkedel jagung (peeled maize perkedel) and perkedel tahu (tofu perkedel) and perkedel ikan (minced fish perkedel).
Belum-Temengor is the largest continuous forest complex in Peninsular Malaysia. Specifically, it is located in the Malaysian state of Perak and crosses into Southern Thailand. Belum-Temenggor is divided into two sections. Belum is located up north, right by the Malaysia-Thailand border, while Temenggor is south of Belum.
Malay cuisine (Malay: Masakan Melayu; Jawi: ماسقن ملايو ) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Nasi ulam is a traditional Indonesian dish of steamed rice (nasi) served with various herbs and vegetables (ulam). [4]The herbs used are mostly the leaves of pegagan (Centella asiatica), though they can also be replaced with kemangi (lemon basil), vegetables, and spices, accompanied with various side dishes. [2]
Kwetiau goreng (lit. ' fried kway teow ') is an Indonesian [2] style of stir-fried flat rice noodle dish. [1] It is made from noodles, locally known as kwetiau, which are stir-fried in cooking oil with garlic, onion or shallots, beef, chicken, fried prawn, crab or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables with an ample amount of kecap manis ...
Clorot, celorot, cerorot, or jelurut is an Indonesian traditional sweet snack (kue or kuih) made of sweet and soft rice flour cake with coconut milk, wrapped with janur or young coconut leaf in cone shape. [7]