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Pacu (Portuguese pronunciation:) is a common name used to refer to several species of omnivorous South American freshwater serrasalmid fish related to piranhas.Pacu and piranha do not have similar teeth, the main difference being jaw alignment; piranha have pointed, razor-sharp teeth in a pronounced underbite, whereas pacu have squarer, straighter teeth and a less severe underbite, or a slight ...
Rendang ikan: fish rendang. [95] Rendang ikan pari: stingray rendang, a specialty of Perak. [96] Rendang itik: duck rendang, a specialty of Negeri Sembilan and Sarawak. In Sarawak, the duck is roasted first so that the meat is soft and not sticky. [97] In Negeri Sembilan, the duck is preferred to be smoked first. Rendang puyuh: quail rendang. [98]
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.
By Nate Raymond (Reuters) -A U.S. appeals court has halted enforcement of an anti-money laundering law that requires corporate entities to disclose the identities of their real beneficial owners ...
The Federal Reserve cut its benchmark interest rate Wednesday to between 4.25% and 4.5%. The central bank also projected two cuts next year instead of four, sending stocks tumbling.
Pasteurized cow’s fat-free milk has all the health perks of whole cow’s milk — “providing 15% of your daily needs in one glass,” according to Ehsani — without the high fat content, and ...
Pindang kepala ikan manyung or pindang gombyang: Pindang that uses the head of ikan manyung or ikan jambal . It is commonly found in Indramayu in West Java, Pati and Semarang in Central Java. [31] [32] Pindang kerang: Pindang made of mussel, either kerang darah (Tegillarca granosa) or kerang hijau (Perna viridis), another variant from Palembang.
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 ( wahoo ) or any type of Spanish mackerel , mixed with starch and other materials before being deep-fried.