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Semar mendem which is lemper wrapped in thin omelette. A variant snack almost identical to lemper is called semar mendem. Both are glutinous rice filled with shredded seasoned chicken. Instead of banana leaf wrapping, semar mendem uses a thin omelette made from egg and flour as wrapper, hence rendering the whole package edible.
The most widespread translation used by Indonesian speakers right now is the Terjemahan Baru, or "New Translation" (1974), published by LAI ("Lembaga Alkitab Indonesia," or Indonesian Bible Society). List of modern (1945 onward) translations: Alkitab Terjemahan Lama (1958): called the Old Translation after the New Translation (1974) came out.
The most widespread translation used by Indonesian right now is Terjemahan Baru (1985), or "New Translation" published by LAI ("Lembaga Alkitab Indonesia" or Indonesian Bible Society). Gottlob Brückner (1783–1857) translated the Bible into Javanese , the largest local language of Indonesia, in 1820 [ 5 ]
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 600 ethnic groups.
Semur is an Indonesian meat stew (mainly beef) braised in thick brown gravy.It is commonly found in Indonesian cuisine. [1] The main ingredients in the gravy are sweet soy sauce, shallots, onions, garlic, ginger, candlenut, nutmeg, and cloves (and sometimes with black pepper, coriander, cumin, and cinnamon).
In Indonesia, desserts are called as pencuci mulut or hidangan penutup. The style of cooking and foods in Indonesian cuisine—including desserts—are local cuisine with Arabs, Chinese, Indian, and European (especially Dutch, Portuguese, and Spanish) cuisine influences, adapted to local tastes, local palates and indigenous ingredients ...
Pastels are derived from the Portuguese influence in Indonesia. It is a type of kue made of thin pastry crust, with a filling of meat (usually chicken or beef), vegetables (potatoes, carrots and bean sprouts), rice vermicelli , and sometimes boiled eggs, then deep fried in vegetable oil.
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