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Johannes Itten (11 November 1888 – 25 March 1967) was a Swiss expressionist painter, designer, teacher, writer and theorist associated with the Bauhaus (Staatliches Bauhaus) school.
Nannostomus (from the Greek nanos = small, and the Latin stomus = relating to the mouth) [1] is a genus of fish belonging to the characin family Lebiasinidae.All of the species in this genus are known as pencil fish, a popular name that was initially only applied to two species in the 1920s, Nannostomus unifasciatus and Nannostomus eques, by the late 1950s however, the term would be applied to ...
A typical construction of a ratchet-based mechanical pencil. A mechanical pencil or clutch pencil is a pencil with a replaceable and mechanically extendable solid pigment core called a "lead" / ˈ l ɛ d /.
Head of Polistes with two compound eyes and three ocelli (circled). A simple eye or ocellus (sometimes called a pigment pit [1] [2]) is a form of eye or an optical arrangement which has a single lens without the sort of elaborate retina that occurs in most vertebrates.
Batik is a dyeing technique using wax resist.The term is also used to describe patterned textiles created with that technique. Batik is made by drawing or stamping wax on a cloth to prevent colour absorption during the dyeing process.
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.
In West Java, ikan mas (Cyprinus carpio) is the most popular fish to be cooked as pepes. [3] In Palembang, patin (Pangasius sutchi) and lais (Kryptopterus cryptopterus) are the most common fish to be used, while in West Sumatra, people use bilih fish (Mystacoleucus padangensis). However, fish is not the only ingredient to be made for pepes.
Amplang, also known as kerupuk kuku macan, is an Indonesian traditional savoury fish cracker snack commonly found in Indonesia [2] and Malaysia. [3] Amplang crackers are commonly made of ikan tenggiri or any type of Spanish mackerel, mixed with starch and other materials before being deep-fried.