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The specific lemper filled with seasoned shredded chicken is called lemper ayam (lit: chicken lemper). [1] The meat filling is rolled inside the rice, in a fashion similar to an egg roll ; this is in turn rolled and wrapped inside a banana leaf , oil paper, plastic sheet, or tinfoil to make a packet ready for serving.
Aceh Utara Regency: Syamtalira Bayu: Aceh Utara Regency: Syiah Kuala: Banda Aceh: Syiah Utama: Bener Meriah Regency: Tamiang Hulu: Aceh Tamiang Regency: Tanah Jambo Aye: Aceh Utara Regency: Tanah Luas: Aceh Utara Regency: Tanah Pasir: Aceh Utara Regency: Tangan-Tangan: Aceh Barat Daya Regency: Tangse: Pidie Regency: Tapak Tuan: Aceh Selatan ...
The Aceh I Electoral District consists of 12 of the regencies in the province (Simeulue, Aceh Singkil, South Aceh, Southeast Aceh, West Aceh, Aceh Besar, Pidie, Southwest Aceh, Aceh Jaya, Gayo Lues, Nagan Raya and Pidie Jaya), together with the cities of Bandar Aceh, Sabang and Subulussalam, and elects 7 members to the People's Representative ...
Acehnese cuisine is the cuisine of the Acehnese people of Aceh in Sumatra, Indonesia.This cuisine is popular and widely known in Indonesia. Arab, Persian, and Indian [1] [2] traders influenced food culture in Aceh although flavours have substantially changed their original forms. [3]
There were several large factories nearby at the time: PT.Kertas Kraft Aceh, pabrik Pupuk AAF (Aceh Asean Fertilizer) and pabrik Pupuk Iskandar Muda (PIM). [4] The Port of Krueng Geukueh is located in the regency. [5] In the agricultural sector, the regency has a good reputation as an important rice producer. The whole North Aceh Regency has ...
Mie Aceh demonstrates the cultural history of Acehnese people and foreign influences that formed the Aceh region and its historic role as major port in the region. The curry-based soup was an influence of the neighboring Indian cuisine, while the noodle was Chinese influence.
Bruneian wajid. In Brunei, this confection is known as wajid.It is prepared by steaming rice, which is then mixed with coconut milk and caramelized sugar. [8] It is finally wrapped in nyirik leaves and fastened with a pin made with the midrib of oil palm leaves, [9] in the same manner as wrapping kelupis.
Frying ayam goreng. Some versions of ayam goreng are neither coated in batter nor flour, but seasoned richly with various spices. [4] The spice mixture may vary among regions, but it usually consists of a combination of ground shallot, garlic, Indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt, and sugar.