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Just like many fermented food products in the region (e.g. belacan, pekasam, cincalok, budu, and tapai), tempoyak was probably discovered unintentionally; from the excessive unconsumed durian and thus left fermented, during the abundance of durian season in the region.
Gulai is a Minangkabau class of spicy and rich stew commonly found in Indonesia, [4] Malaysia and Singapore.The main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem.
Origami tessellation is a branch that has grown in popularity after 2000. A tessellation is a collection of figures filling a plane with no gaps or overlaps. In origami tessellations, pleats are used to connect molecules such as twist folds together in a repeating fashion.
Vol. 3 of the same work is devoted to another Kasahara interest: reverse engineering and diagramming classic Japanese origami models pictured in early works, such as zenbazuru (thousand origami cranes from the Hiden Senbazuru Orikata of 1797, one of the earliest known origami books), the origami art of folding multiple connected cranes out of a ...
In the early 1980s, Professor Chatani began to experiment with cutting and folding paper to make unique and interesting pop-up cards. He used the techniques of origami (Japanese paper folding) and kirigami (Japanese papercutting), as well as his experience in architectural design, to create intricate patterns that played with light and shadow. [3]
Pureland origami is a style of origami invented by the British paper folder John Smith that is limited to using only mountain and valley folds, folded one at a time. The aim of Pureland origami is to make origami easier for inexperienced folders and those who have impaired motor skills. [ 1 ]
The dish is known by many names including tumis kangkung or cah kangkung in Indonesia; kangkong goreng in Malaysia; ginisang kangkóng or adobong kangkóng in the Philippines; pad pakboong (ผัดผักบุ้ง) in Thai; rau muống xào in Vietnam; stir fry kong xin cai (空心菜) in Mandarin (China); stir fry tung choy or ong choy (通菜) in Cantonese (China); khteah tuk chien ...
Nasi kerabu (Kelantanese: Nasik kabu; Jawi: ناسي کرابو) is a Malaysian rice dish, a type of nasi ulam, in which blue-colored rice is eaten with dried fish or fried chicken, crackers, pickles and other salads.