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Ikan bakar is an Indonesian and Malay dish, prepared with charcoal-grilled fish or other forms of seafood. Ikan bakar literally means "grilled fish" in Indonesian and Malay.Ikan bakar differs from other grilled fish dishes in that it often contains flavorings like bumbu, kecap manis, sambal, and is covered in a banana leaf and cooked on a charcoal fire.
SMK Sultan Abdul Samad is a coeducational [citation needed] secondary school in Petaling Jaya, Malaysia. It is situated on a site of 11,041 hectares (so big?), located besides the road 12/13 and monsoon drain. The school has been described by Malaysiakini as "a premier institute in the country." [1]
Di sinilah inspirasi kita bertapak Belajar berusaha dan berjasa Sekolah Menengah Taman S.E.A. Sekolah yang ku cintai Putera-puteri diajar berbakti Hidup tetap aman dan abadi Taat setia dan amanah Teladan yang berfaedah ini Berganding bahu bekerjasama Untuk nusa dan Negara
Sekolah Menengah Kebangsaan (Perempuan) Sri Aman or also known as SMK (P) Sri Aman, is a Malaysian girls' secondary school. It was recently awarded the title Cluster School of Excellence by the Malaysian Ministry of Education.
Sekolah Menengah Kebangsaan Agama (SMKA) or National Islamic Secondary School (Arabic: المدرسة الثانوية الوطنية الدينية) is a type of institutional group of education established and managed by the Malaysian Ministry of Education (MOE).
Pekasam fish fermentation technique is widely distributed in Malay Archipelago; more precisely in Sumatra, Malay Peninsula, and Borneo.. Pekasam or Bekasam is widely distributed in Indonesia, especially in Gayo highlands in Aceh, [4] Riau, [5] South Sumatra, [6] Kapuas Hulu in West Kalimantan, [7] Banjarmasin in South Kalimantan, and Cirebon in West Java.
They are opportunistic, feeding on smaller fish, crustaceans, and even plants rarely. In salt water, they mainly feed on prawns and herring, but also many other small fish.. In fresh water, no significant difference in their food habits is seen; they eat freshwater prawns and bony bream, main
Otak-otak is made by mixing fish paste with a mixture of spices. The type of fish used to make otak-otak might vary: mackerel is commonly used in Malaysia, while ikan tenggiri is popular ingredient in Indonesia.