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"Glossary Pakistani & Indian Spices (Masala)".Direct Advert Media LLC "Glossary of Food Ingredients".Cymran LLC "Glossary of English to Pakistani Terms".
Gudang Garam grew rapidly, and by the end of 1958, it had 500 employees producing over 50 million kretek annually. By 1966, after only eight years in production, Gudang Garam had grown to be the largest kretek factory in Indonesia, with an annual production of 472 million sticks.
Ground garam masala. Garam masala (Hindustani:- garam masālā, lit. transl. hot or warm spices) is a blend of ground spices originating from the Indian subcontinent. It is common in Indian, Pakistani, Nepalese, Bangladeshi, and Caribbean cuisines. [1] [2] It is used alone or with other seasonings. The specific combination differs by district ...
Halim was born Tjoa Too Hing (蔡 道 行; [4] Hokkien: Chhoà Tō-hêng) in Kediri, East Java to a prominent Chinese Indonesian (Hokchia totok) family. [4] He was the first son of Surya Wonowidjojo (Tjoa Jien Hwie), founder of Gudang Garam, a major Indonesian kretek (clove cigarette) manufacturer.
He is the son of Surya Wonowidjojo, founder of Gudang Garam, a major Indonesian kretek (clove cigarette) manufacturer. [1] Susilo Wonowidjojo has been the President Director of PT Gudang Garam Tbk since June 2009. He served as Vice-President Director at PT Gudang Garam Tbk. He has been a Director of PT Gudang Garam Tbk since 1976. [2]
Salts. Saline seasonings – salt, spiced salt, saltpeter.; Acid seasonings – plain vinegar (sodium acetate), or same aromatized with tarragon; verjuice, lemon and orange juices.
Chana Jor Garam is a common street snack in most Indian states. It is usually made from chickpeas that are roasted and spiced. The chickpeas are soaked, dried and fried, and then flattened into small discs. The main ingredients are freshly chopped tomatoes, onion, few spices and a green chutney. It has a zesty and tart flavor.
Brine (or briny water) is a high-concentration solution of salt (typically sodium chloride or calcium chloride) in water.In diverse contexts, brine may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature).