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In Lahat, South Sumatra, jipang is popular in the lebaran season where the making process of the jipang differs from the methods used in major factories. [4] The jipang from Lahat is made manually from glutinous rice. [4] This unique jipang is also washed, submerged, covered with brown sugar, dried under the sun, before it finally gets fried. [4]
Teishoku means a meal of fixed menu (for example, grilled fish with rice and soup), a dinner à prix fixe [31] served at shokudō (食堂, "dining hall") or ryōriten (料理店, "restaurant"), which is somewhat vague (shokudō can mean a diner-type restaurant or a corporate lunch hall); writer on Japanese popular culture Ishikawa Hiroyoshi [32 ...
Sushi (すし, 寿司, 鮨, 鮓, pronounced or ⓘ) is a traditional Japanese dish made with vinegared rice (鮨飯, sushi-meshi), typically seasoned with sugar and salt, and combined with a variety of ingredients (ねた, neta), such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked.
It is known across Indonesia as masakan Padang. Palembang cuisine is the cuisine of the Palembang people in South Sumatra. Peranakan cuisine combines Chinese, Malay, Javanese and other influences into a unique blend. Laotian cuisine is the cuisine of Laos, which is distinct from other Southeast Asian cuisines.
A Chinese restaurant in Katsushika, Tokyo. Chinese restaurants (中華料理屋/chūka ryōriya or 中華飯店/chūka hanten) serve a distinct set of popular dishes that are not necessarily typical of authentic Chinese cuisine. They also cater to Japanese tastes.
The Japanese kitchen (Japanese: 台所, romanized: Daidokoro, lit. 'kitchen') is the place where food is prepared in a Japanese house.Until the Meiji era, a kitchen was also called kamado (かまど; lit.
Lebaran is the Indonesian popular name for two Islamic official holidays, Eid al-Fitr and Eid al-Adha in Indonesia, [1] and is one of the major national holidays in the country. Lebaran holiday officially lasts for two days in the Indonesian calendar, although the government usually declares a few days before and after the Lebaran as a
Terang bulan, bread like puff with sugar, corn, and coarse nut in the middle. Tiwul, boiled rice substitution made from dried cassava. Tumis sayuran, stir-fried vegetables, usually mixed with chili and a spice paste. Tumpeng, a rice served in the shape of a conical volcano, [14] usually with rice colored yellow using turmeric. It is an ...