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Three color varieties are recognised in the American Standard of Perfection: light, dark, and buff.The light Brahma has a base color of white, with black hackles edged in white and a black tail; the saddle-feathers of the cock are striped with black.
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 tall Shanghai rooster, and a one-spotted hog. Refrain Singing too-ra-li-oo-ra-li-oo-ra-li-ay. (2) They swam the wide rivers and crossed the tall peaks, And camped on the prairie for weeks upon weeks. Starvation and cholera, hard work and slaughter--They reached California 'spite of hell and high water. Refrain
Bubur ayam (Indonesian and Malay for "chicken congee") is a chicken congee dish served in Southeast Asia. It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, tongcay or chai poh (preserved vegetables), fried soybean, crullers (youtiao, known as cakwe in Indonesia and cakoi in Malaysia), both salty and sweet soy sauce ...
Frying ayam goreng. Some versions of ayam goreng are neither coated in batter nor flour, but seasoned richly with various spices. [4] The spice mixture may vary among regions, but it usually consists of a combination of ground shallot, garlic, Indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt, and sugar.
Opor ayam is an Indonesian dish from Central Java consisting of chicken cooked in coconut milk. [1] The spice mixture includes galangal, lemongrass, cinnamon, tamarind juice, palm sugar, coriander, cumin, candlenut, garlic, shallot, and pepper. [2]
Cap cai was brought to Indonesia from the Fujian area, where the Hokkien people originated. Subsequently, the Hokkien people are the dominant Chinese ethnic group in Indonesia . According to a culinary history expert, Chinese immigrants who arrived in Indonesia cooked cap cai because Indonesia is rich in various types of vegetables.
In Indonesia, beef serundeng usually tastes rather sweet because of the generous addition of coconut sugar, and it is commonly associated with Javanese cuisine. [10] Serundeng fried coconut flakes as a sprinkled dry condiment is also found in Betawi cuisine of Jakarta , and Makassar cuisine of South Sulawesi, usually applied upon soto , ketan ...