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The history of lalab vegetables is obscure, due to lack of historical records. In the 15th century Old Sundanese manuscript Sanghyang Siksa Kandang Karesian it was mentioned the common flavours of food at that times were, lawana (salty), kaduka (hot and spicy), tritka (bitter), amba (sour), kasaya (succulent), and madura (sweet).
In Indonesia, chayotes or labu siam are widely planted for their shoots and fruit. ( Labu siam , literally " Siamese gourd", is used in both Indonesia and Malaysia.) It is generally used in Sundanese food as lalap and one of ingredients for Sundanese cuisine called sayur asem , as well as one of ingredients for Javanese cuisine called sayur lodeh .
Syzygium polyanthum, with common names Indonesian bay leaf or daun salam, [2] is a species of plant in the family Myrtaceae, native to Indonesia, Indochina and Malaysia. [2] The leaves of the plant are traditionally used as a food flavouring, and have been shown to kill the spores of Bacillus cereus.
Jar made for storing water made in the style of Labu Sayong. Sayong is a small village in Perak , Malaysia . It is famous for a traditional craft known as Labu Sayong , earthenware, gourd-shaped jars for keeping drinking water cool.
Nasib Si Labu Labi (English: The Fate of Labu and Labi), or known as What Happened to Labu and Labi is a 1963 Singaporean Malay-language black-and-white buddy comedy film directed by and starring P. Ramlee. The film is a sequel to Labu dan Labi and features a number of returning cast members. [1]
Labu may refer to: Labu Rahman, a Bangladeshi musician, and member of the band Feedback; Mukim Labu, Brunei; Labu, Negeri Sembilan, Malaysia; Labu Komuter station, a railway station; Labu language; Libu, an ancient Libyan tribe
A bomoh (Southern Thai: โต๊ะบอมอ; RTGS: To Bomo) is a Malay shaman and traditional medicine practitioner. [1] The term is used mainly in Malaysia and parts of Sumatra, whereas most Indonesians use the word dukun.
Mee siam is a common dish breakfast, brunch or lunch dish in Malaysia. It is usually served along any of the following sides: fried chicken, fried or boiled egg, sambal, otak-otak (grilled fish cake made of groundfish meat mixed with tapioca starch and spices), and luncheon meat. In Singapore, it is served with spicy, sweet and sour light gravy.