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Semar mendem which is lemper wrapped in thin omelette. A variant snack almost identical to lemper is called semar mendem. Both are glutinous rice filled with shredded seasoned chicken. Instead of banana leaf wrapping, semar mendem uses a thin omelette made from egg and flour as wrapper, hence rendering the whole package edible.
Traditionalism is broadly defined by adherence toward four maddhabs (Islamic schools of jurisprudence) within the fiqh scholarship, especially the Shafi'i maddhab, and education based on pesantren, an Islamic boarding school system indigenous to the Indonesian archipelago. [5]
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There are four of them – Semar, Petruk, Gareng (ꦒꦫꦺꦁ, Garèng), [3] and Bagong (ꦧꦒꦺꦴꦁ). [4] Semar is the personification of a deity, sometimes said to be the dhanyang (Javanese: ꦝꦚꦁ) [5] or guardian spirit of the island of Java. In Javanese mythology, deities can only manifest themselves as ugly or otherwise ...
[8]: 3 The most reliable evidence of the early spread of Islam in Indonesia comes from inscriptions on tombstones and a limited number of travellers’ accounts. The earliest legibly inscribed tombstone is dated AH 475 (AD 1082), although as it belongs to a non-Indonesian Muslim, there is doubt as to whether it was transported to Java at a ...
Oncom can be prepared and cooked in various ways. It can be simply deep fried as gorengan fritters, seasoned and cooked in a banana leaf pouch as pepes, or roasted, seasoned, and mixed with steamed rice as nasi tutug oncom. [5]
The historiography of early Islam is the secular scholarly literature on the early history of Islam during the 7th century, from Muhammad's first purported revelations in 610 until the disintegration of the Rashidun Caliphate in 661, and arguably throughout the 8th century and the duration of the Umayyad Caliphate, terminating in the incipient Islamic Golden Age around the beginning of the 9th ...
Kue semprong, the Asian egg roll, the love letter, sapit, sepit, kue Belanda, or kapit [1] is an Indonesian traditional wafer snack (kue or kuih) made by clasping egg batter using an iron mold (Waffle iron) which is heated up on a charcoal stove.