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Pandanus tectorius is a species of Pandanus (screwpine) that is native to Malesia, Papuasia, eastern Australia, and the Pacific Islands.It grows in the coastal lowlands typically near the edge of the ocean. [3]
These habitats are threatened from logging, fire and land conversion. [9] Therefore, this species has been declining in Indonesia since the early 1990s.A program of the University of Riau made a restoration effort, re-planting artificially multiplied plants back into their intended habitat in 2007 and 2008.
It is a small branched, palm-like dioecious tree with a flexuous trunk supported by brace roots.The tree can grow to a height of 4 meters. Leaves grow in clusters at the branch tips, with rosettes of sword-shaped, stiff (leather-like) and spiny bluish-green, fragrant leaves.
The origin of ayam pansuh is unknown, but the Ibans and the Bidayuhs from western Borneo always prepare this dish during festivals, especially during the Gawai Dayak (a thanksgiving festival marking a bountiful harvest). Ayam pansuh is typical among the people in Sarawak, Malaysia and also in West Kalimantan, Indonesia. There is a plan to ...
Pandanaceae is a family of flowering plants native to the tropics and subtropics of the Old World, from West Africa to the Pacific.It contains 982 known species [2] in five genera, [3] of which the type genus, Pandanus, is the most important, with species like Pandanus amaryllifolius and karuka (Pandanus julianettii) being important sources of food.
Pandanus is a genus of monocots with about 578 accepted species. [1] They are palm-like, dioecious trees and shrubs native to the Old World tropics and subtropics. Common names include pandan, screw palm and screw pine.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 600 ethnic groups.
Pecel ayam is made with chicken and coconut sauce cooked in salted tamarind water. The sauce requires grain coconut, garlic, onions, peanuts, cutchery, kaffir lime leaves, fried nutmeg, a sachet of shrimp paste and optionally for added spice, cayenne or chili. Basil leaf and lime juice may also be added. Sugar, salt, and MSG are also added. [2] [3]