Nasi goreng & Padang cuisine - Unionpedia, the concept map

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Difference between Nasi goreng and Padang cuisine

Nasi goreng vs. Padang cuisine

Nasi goreng is a Southeast Asian fried rice dish, usually cooked with pieces of meat and vegetables. Padang dish or Minangkabau dish is the cuisine of the Minangkabau people of West Sumatra, Indonesia.

Archidendron pauciflorum

Archidendron pauciflorum, commonly known as djenkol, jengkol or jering, is a species of flowering tree in the pea family, Fabaceae.

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Ayam goreng

Ayam goreng is an Indonesian and Malaysian dish consisting of deep-fried chicken in oil.

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Biryani

Biryani is a mixed rice dish, mainly popular in South Asia and Iran.

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Bumbu (seasoning)

Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes.

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Chili pepper

Chili peppers, also spelled chile or chilli, are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency.

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Dendeng

Dendeng refers to thinly sliced dried meat in Indonesian cuisine.

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Eggs as food

Humans and their hominid relatives have consumed eggs for millions of years.

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Indonesian cuisine

Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.

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Jakarta

Jakarta, officially the Special Capital Region of Jakarta (DKI Jakarta) and formerly known as Batavia until 1949, is the capital and largest city of Indonesia.

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Krupuk

Krupuk (Javanese) is a cracker made from starch or animal skin and other ingredients that serve as flavouring.

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Lamb and mutton

Sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep.

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Malaysia

Malaysia is a country in Southeast Asia.

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Maritime Southeast Asia

Maritime Southeast Asia comprises the countries of Brunei, Indonesia, Malaysia, the Philippines, Singapore, and East Timor.

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Parkia speciosa

Parkia speciosa, the bitter bean, twisted cluster bean, sator bean, stink bean, or petai is a plant of the genus Parkia in the family Fabaceae.

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Rendang

Rendang is a Minangkabau dish.

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Sambal

Sambal is an Indonesian and Malaysian chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice.

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Satay

Satay (in USA also), or sate in Indonesian, is a Javanese dish of seasoned, skewered and grilled meat, served with a sauce.

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Singapore

Singapore, officially the Republic of Singapore, is an island country and city-state in maritime Southeast Asia.

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Soto (food)

Soto (also known as sroto, tauto, saoto, or coto) is a traditional Indonesian soup mainly composed of broth, meat, and vegetables.

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Sundanese cuisine

Sundanese cuisine (Hidangan Sunda) is the cuisine of the Sundanese people of Western Java, and Banten, Indonesia.

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