davidanugraha/M4-RAG huggingface dataset:
Avani Riverside Mall

Avani Riverside Mall is a shopping mall in Howrah, West Bengal. Developed by Avani Group, it is the first mall in Howrah district as well as the first eco-green environment friendly mall in India. As of 2022, the mall is the largest mall of Howrah district. It is the only “Green Mall” in Eastern India, certified by Indian Green Building Council (as of 2020) with having "Platinum rating" for energy conservation (awarded in 2014). Multiplex chain operator PVR launched its first multiplex in East India at Avani Riverside Mall.
Avani Riverside Mall is equipped with the advanced environment friendly management system. Fly ash bricks have been used in its construction which are user friendly, easy to handle, fire resistance and good earthquake resistance. In 2014, the mall became first mall in India to be awarded with Indian Green Building Council "Platinum Award" for energy conservation suppressing about 500 malls in India. The mall uses an energy-efficient lighting system and a water-cooled air-conditioning system resulting 23% less energy consumption. With ultra low-flow hand flush at washrooms, it resulted a 40% reduction in water consumption. The mall also has an organic waste management system in place where the excess from cafeterias etc are used as manure.
Babu Varghese

Babu Varghese (28 January 1951, Kerala, India – 18 October 2011) helped to make the South Indian state of Kerala, and in particular the image of houseboats on the Kerala backwaters, a notable tourist destination.
Varghese took a master's degree in zoology and behavioral science. His personal interest was in the nature of Kerala.
Varghese's most important contribution to the field of tourism in Kerala is perhaps the conversion of the traditional Kettuvallam rice boat into a touring and cruising houseboat. This helped to rescue the then declining industry of boating, boat building and artisans working with bamboo. To date (2017) there are more than three thousand tour boats that ply the backwaters of Kerala. The popular symbol of Kerala is a houseboat mainly because of Varghese.
His research on back water tourism started early eighties with an elaborate study on the navigable canals from Varkala through Ernakulam. He met revenue officers from five central Kerala districts to collect the litho maps of the regions. Made many voyages through these canals during low and high tides to decide the height of the proposed House boats to pass under the numerous bridges en route.
He met Mannasseril Padmanabhan from Alumkadav, near to Karunagappally, a doyan carpenter who excelled in country boat making. Both burned the midnight oil to design the modern house boat. It was a long cherished dream came true.
Babu Varghese is detailed in the travelogue Chasing the Monsoon written by Alexander Frater, the Travel Correspondent of The Observer, London. Varghese introduced Tree-houses into Kerala tourism by co-opting the help of local tribes and using their expertise. Converted Eru-madoms, traditional tribal treetop dwellings such as at Wayanad, have become tourist destinations.
Varghese also helped give the Tiger Trail project a new direction and market.
Taj Mahal replicas and derivatives

The Taj Mahal, an iconic structure in Agra, Uttar Pradesh, India, has inspired numerous replicas and derivatives. It is a major tourist attraction and has been regarded as one of the seven wonders of the modern world. Commissioned in 1632 by Mughal emperor Shah Jahan to house the tomb of his favorite wife, Mumtaz Mahal, it was completed in 1653. The monument has inspired many notable replicas including a project started by the emperor's grandson in 1678. While some are intended to be scale models or otherwise to be more or less faithful copies, and others are designed with mild or extreme interpretations of the Taj's architecture adapted to serve other purposes.
A House-Boat on the Styx

A House-Boat on the Styx is a fantasy novel written by John Kendrick Bangs in 1895. The original full title was A House-Boat on the Styx: Being Some Account of the Divers Doings of the Associated Shades. The novel was first published by Harper Brothers in 1896 with illustrations by Peter Newell (24 plates).
The premise of the book is that everyone who has ever died (up to the time in which the book is set, which seems to be about the time of its publication) has gone to Styx, the river that circles the underworld.
The book begins with Charon, ferryman of the Styx being startled—and annoyed—by the arrival of a houseboat on the Styx. At first afraid that the boat will put him out of business, he later finds out that he is actually to be appointed the boat's janitor.
What follows are eleven more stories (for a total of twelve) which are set on the house boat. There is no central theme, and the purpose of the book appears to be as a literary thought experiment to see what would happen if various famous dead people were put in the same room with each other. Each chapter is a short story featuring various souls from history and mythology. In the twelfth chapter the house boat disappears, leading into the sequel, The Pursuit of the House-Boat.
A House-Boat on the Styx appears to have no original fictional characters in it. All are borrowed—with varying degrees of licence—from either history or mythology.
Throughout the book, there is a running joke that Shakespeare did not actually write any of his own plays, that they were actually ghostwritten by Sir Francis Bacon, Sir Walter Raleigh, and other contemporaries. Will always tries to change the subject quickly when authorship comes into conversation.
The book was on the Publishers Weekly list of 10 best-selling novels in the US, 1896.
سونيتا لاكرا

سونيتا لاكرا لاعبه هوكى الحقل من الهند.
سونيتا لاكرا من مواليد يوم 11 يونيه 1991 فى اوديشا.
بتلعب فى مركز مهاجم
شاركت فى:
مايليندا كليميندى

مايليندا كليميندى لاعبه جودو من البانيا و كوسوفو.
مايليندا كليميندى من مواليد 9 مايو 1991 فى بيخا.
الصفحه دى فيها تقاوى مقاله عن الجودو. و انت ممكن تساعد ويكيپيديا مصرى علشان تكبرها.
سيمون بيلز

سيمون بيلز لاعبه جمباز من امريكا.
سيمون بيلز من مواليد 14 مارس 1997 فى كولومبوس, اوهايو
الصفحه دى فيها تقاوى مقاله عن الجمباز. و انت ممكن تساعد ويكيپيديا مصرى علشان تكبرها.
لو مايكلز

لو مايكلز كان لاعب فوتبول امريكانى من امريكا.
لو مايكلز من مواليد يوم 28 سبتمبر 1935 فى سويرزفيل, مات فى 19 يناير 2016.
لعب فى مركز مسدد, و لعب مع فريق بيتسبورج ستيلرز و جرين باى باكرز و لوس انجيليس رامز و بالتيمور كولتس و كنتاكى وايلد كاتس فوتبول.
الصفحه دى فيها تقاوى مقاله عن كورة القدم الامريكيه. و انت ممكن تساعد ويكيپيديا مصرى علشان تكبرها.
ساره احمد

أحمد اتولدت يوم قرية الحوانية فى محافظة الاسماعيليه فى مصر. كان والدها (الذى توفى سنة 2015) وشقيقها الاكبر من المتنافسين الوطنيين فى رفع الأثقال،و ده ألهمها لممارسة دى الرياضة سنة 2010. و رغم ان مشاركتها فى الرياضة تداخلت مع دراستها لحد ما، إلا أنها تلقت التشجيع و الدعم من أسرتها و وجدت النجاح فى البطولات المحلية والإقليمية، و فى الاخر اخدت مكان فى المنتخب المصري.
ابتدت مسيرة أحمد الدولية فى بطولة افريقيا للناشئين 2012 فى تونس (مدينه) ، حيث كسبت بالميدالية الذهبية فى سباق 63 كم. قسمة كجم. وكررت ده الإنجاز فى بطولة العالم للشباب اللى اتعملت فى نفس المدينة، كمان فى بطولة العالم للشباب سنة 2013 فى طشقند . كانت أول منافسة ليها على مستوى الكبار فى دورة الألعاب المتوسطية 2013 ، حيث كسبت بمسابقة النطر واحتلت المركز التالت فى الخطف، تاركة المركز التانى فى الترتيب العام خلف التركية سيبيل شيمشيك (كان عند روميلا بيجاى من ألبانيا نفس المجموع، لكن بوزن أعلى). بعدين صعدت ل69 قسم الكيلوجرام و كسب بهذه الفئة فى بطولة افريقيا للشباب والناشئين 2014، بعدين رجع للمركز 63 كجم و اخد الميدالية الذهبية فى دورة الألعاب الأولمبية للشباب الصيفية 2014 . تنافست للمرة الأخيرة فى 63 قسم الكيلوجرام فى بطولة العالم 2014 فى ألماتى ، حيث اخدت المركز الاتناشر، بعدين رجعت للمركز 69. كجم و اخدت الميدالية الذهبية فى دورة الألعاب الأفريقية 2015 وبطولة العالم للشباب والناشئين؛ و فى الأخيرة تم اختيارها كاحسن رافعة أنثى. اخدت المركز الرابع فى بطولة العالم 2015 فى هيوستن و اخدت الميدالية الذهبية فى بطولة العرب فى السنه دى اللى اتعملت فى شرم الشيخ . مثلت مصر فى دورة الألعاب الأولمبية الصيفية 2016 فى منافسات وزن 69 كجم للسيدات ، وتخطت امتبارات المدرسة الثانوية علشان المنافسة. وللتحضير للألعاب، حضرت معسكرات تدريبية فى أوزبكستان، والإمارات العربية المتحدة، والبرازيل. و فى ريو كسبت بالميدالية البرونزية برفع وزن إجمالى قدره 255 رطلاً. كجم. وبكده بقت أول ست عربية تفوز بميدالية أولمبية فى رفع الأثقال و أول ست مصرية تفوز بميدالية أولمبية، رغم حصول عبير عبد الرحمن بأثر رجعى على الميدالية الفضية من مسابقة رفع الأثقال للسيدات وزن 75 كجم فى دورة الألعاب الأولمبية الصيفية 2012 ، حيث ثبتت إيجابية كل الفائزات بالميداليات الثلاث فى ده الحدث للمواد المحظورة وتم ترقيتها من المركز الخامس للمركز التالت بعد الألعاب. و كان أحمد كمان أول مصرى يكسب بميدالية فى رفع الأثقال من سنة 1948، مع التحذير من أن عبد الرحمن طارق يحيى (رباع) حصلوا بأثر رجعى على ميداليات من دورة لندن للألعاب الأوليمبية. و بعد كده من اليوم، انضم ليها محمد إيهاب فى ده التميز بفوزه بالميدالية البرونزية فى وزن 77 كجم للرجال .
أحمد كسبت الميدالية الذهب فى الجزأين من مسابقة 69 قسم الكيلوجرام فى دورة الألعاب المتوسطية 2018. فى الشهر التالي، فى بطولة العالم لرفع الأثقال للناشئين 2018 فى طشقند ، أوزبكستان ، كسبت كل الفئات الثلاث من الـ 69. بطولة كجم. فى النسخة الأخيرة من كده العام، اخدت المركز التالت فى الخطف والتانى فى النطر،و ده جعلها فى المركز التانى بشكل عام فى فئة 71 كجم . من سنة 2016، كانت مخطوبة لرافع الأثقال الأوليمبى المصرى الآخر، رجب عبد الحى . اخدت الميدالية الذهبية فى سباق 76 متر للسيداتحدث كجم فى بطولة العالم لرفع الأثقال 2023 اللى ستقام فى الرياض، المملكة العربية السعودية.
أحمد هيا حاملة العلم الرسمى لبلادها فى باريس 2024 ، مع الرياضى أحمد الجندى .
اوليمبياد صيف 2020

العاب أولمبية صيفية 2020 الأتنين وتلاتين هاتنظمها طوكيو أعلنت اللجنه الاوليمبه الدوليه عن المدينة المستضيفة يوم 7 سبتمبر سنة 2013 فى بوينوس ايريس الأرجنتين.
بسبب وباء فيروس كورونا قررت اللجنة الأولمبية الدولية فى بلاغ ليها بتاريخ 24 مارس 2020 بتأجيل أولمبياد طوكيو الى أجل لن يتجاوز حدود سنة 2021 لحماية صحة الرياضيين وجميع المشاركين فى الألعاب الأولمبية والمجتمع الدولي.
ماريو & سونيك ات ث توكيو 2020 اوليمپيك جاميس

ماريو & سونيك ات ث توكيو 2020 اوليمپيك جاميس هيا ڤيديو جيم من نوع ڤيديو جيم رياضه.|NA|November 5, 2019
اللعبه طورها سيجا سپورتس ر&د فى اليابان صدرت لأول مره سنه , 2019.
ماريو & سونيك ات ث توكيو 2020 اوليمپيك جاميس بتشتغل على لعبه آركيد و نينتندو سويتش.
الصفحه دى فيها تقاوى مقاله عن ڤيديو جيم. و انت ممكن تساعد ويكيپيديا مصرى علشان تكبرها.
ساجى موكى

ساجى موكى لاعب جودو من إسرائيل.
ساجى موكى من مواليد 17 مايو 1992 فى نتانيا.
الصفحه دى فيها تقاوى مقاله عن الجودو. و انت ممكن تساعد ويكيپيديا مصرى علشان تكبرها.
علياء عيسى

علياء عيسى (بالانجليزى: Alia Issa) پاراليمپيك اثليت من سوريا.
علياء عيسى من مواليد يوم 4 يناير سنة 2001 فى اليونان.
لم يتم العثور على روابط لمواقع التواصل الاجتماعي.
انيس منديز

انيس منديز (بالانجليزى: Anaís Méndez) پاراليمپيك اثليت من اكوادور.
انيس منديز من مواليد يوم 18 يناير سنة 2000 فى اكوادور.
شاركت فى:
لم يتم العثور على روابط لمواقع التواصل الاجتماعي.
طوكيو

طوكيو (باليابانى: 東京 ، يعنى عاصمة الشرق) هى عاصمة اليابان و اكبر مدينه فيها، بيسكن فيها 12,790,000 يعنى حوالى عشر عدد سكان اليابان. طوكيو مبنيه تقريبا فى نص هونشو ، اكبر جزيره فى الارخبيل اليابانى و فيها مقر الحكومه اليابانيه و القصر الامبراطورى. طوكيو الكبرى (طوكيو و المناطق اللى حواليها) بتعتبر اكبر مدينه فى العالم من عدد السكان اللى بيوصولو لـ 30.000.000 واحد.
طوكيو اتعمل فيها اولمبياد 1964 و هاتنظم اولمبياد 2020
طوكيو – صور وتسجيلات صوتيه و مرئيه على ويكيميديا كومونز (الإنجليزية)
بورصة طوكيو

بورصة طوكيو (بالانجليزى: Tokyo Stock Exchange) هيا بورصه فى اليابان.
بورصة طوكيو موجوده فى منطقة اداريه اسمها طوكيو.
بورصة طوكيو اتأسست سنة 1949.
بورصة طوكيو مختصه بـ تبادل الادوات الماليه و خدمات ماليه.
بورصة طوكيو بيشغلها مجموعه بورصات اليابان.
عضو فى:
List of Egyptian athletes

Egyptian athletes have won Track and Field medals in African, Pan Arab Games and international athletic events. Most of the gold medals in African or international event were won in the throwing events.
In the 1970s and 1980s Nagui Asaad, Hassan Ahmed Hamad, Hisham Greiss, Mohamed Naguib Hamed, Ahmed Kamel Shata and Ahmed Mohamed Ashoush formed one of the strongest Egyptian teams in the throwing events.
Nagui Asaad (1971 Mediterranean Games shot put) and Abdel Herin (1955 Mediterranean Games marathon) are the only Egyptian athletes (Track and field) to win a gold medal in the Mediterranean Gamess.
In the 1990s Hanan Ahmed Khaled won many gold medals in discus throw and shot put.
More recently a new generation of Egyptian athletes supervised by Nagui Asaad—like Yasser Ibrahim Farag and Omar Ahmed El Ghazaly—won a lot of medals in throw events at the African competitions.
Egyptian Olympic Committee

The Egyptian Olympic Committee (Arabic: اللجنة الأولمبية المصرية, abbreviated as EOC) is a non-profit organization serving as the National Olympic Committee of Egypt and a part of the International Olympic Committee.
The Egyptian Olympic Committee was founded during the Khedivate of Egypt on June 13, 1910 in Alexandria by Angelo Bolanaki, first Egyptian athlete who participated in international sport competitions outside country. Egypt's first ever Olympic participation came in the 1912 Stockholm Olympic Games with one athlete in fencing, Ahmed Hassanein. Egypt was the 14th country to join the IOC.
The following is a list of presidents of the Egyptian Olympic Committee since its creation in 1910.
The Egyptian National Federations are the organizations that coordinate all aspects of their individual sports. They are responsible for training, competition and development of their sports. There are currently 29 Olympic Summer Sport Federations in Egypt.
At the 2016 Summer Olympics, Egyptian judoka Islam El Shahaby refused to shake the hand of Israeli judoka Or Sasson, who had defeated El Shahaby. In August 2016, the Disciplinary Committee of the International Olympic Committee issued a "severe reprimand" to El Shehaby for behavior violating "the rules of fair play and against the spirit of friendship embodied in the Olympic Values", and requested that the Egyptian Olympic Committee in the future make certain that all Egyptian athletes are properly educated as to the Olympic Values before they participate in the Olympic Games.
Egypt at the Olympics

Egypt first participated at the Olympic Games in 1912, and has sent athletes to compete in most editions of the Summer Olympic since then. Along with Cambodia, Iraq and Lebanon, Egypt boycotted the 1956 Summer Olympics in protest of the tripartite Israeli, British, and French invasion of Egypt in the Suez War. However, the equestrian events for the 1956 Games were held in Stockholm, Sweden five months earlier (because of Australian quarantine regulations), and three Egyptian riders competed there. Egypt withdrew from the 1976 Summer Olympics after three days of competition to join the broad African boycott in response to the participation of New Zealand, which still had sporting links with apartheid South Africa. Egypt also participated in the American-led boycott of the 1980 Summer Olympics in protest of the Soviet Union's invasion of Afghanistan. Egypt's participation at the Winter Olympic Games was a single alpine skier in 1984.
Egyptian athletes have won a total of 41 medals, with weightlifting as its top sport.
The National Olympic Committee for Egypt is the Egyptian Olympic Committee, and was created in 1910.
Wafaa Ismail Baghdadi

Wafaa Ismail Baghdadi (born 1 October 1969) is an Egyptian athlete specializing in the shot put. In November 2007 she was found guilty of taking prohibited substance Methandienone and disqualified for 2 years.
In November 2007 she was found guilty of taking prohibited substance Methandienone and disqualified for 2 years.
Podium sweep

A podium sweep is where a team or nation comes in first, second and third, such as at the Olympics, and wins all available medals, which are recognized by a podium ceremony. The word sweep is commonly used in North American sports such as baseball, basketball, cricket and ice hockey which have playoff or regular season series, to describe a situation where one team wins all the games in a series, for example, with a 4–0 victory in a best-of-seven series.
The term is also used in a broader sense when a country, team or athlete wins all possible prizes in a competition. At the highest level, that would be when one nation wins all the medals in the Olympics.
To encourage competition, some event organizers or federations implement rules to prevent podium sweeps. At the 2008 Olympic Games, China won all six medals at the singles events in Table Tennis, across both genders. Following this, the ITTF limited each country at the Olympics to entering a maximum of two contestants per gender in the singles competition, thereby ensuring that no country could win more than four of the six medals available.
List of Jewish Olympic medalists

Since the inception of the modern Olympic Games in 1896, Jewish athletes have taken part in both the Summer Olympics and the Winter Olympics. The following is a list of Jewish athletes who have won an Olympic medal in the modern games.
Under the criteria of this list, Olympic medalists must have or had at least one Jewish parent and must have identified as Jewish. If the player has converted to another religion before their Olympic achievements, they should not be listed. Similarly, if the player has converted to Judaism before their Olympic achievements, they should be included; if they converted afterwards, they should not be listed here.
Others
Olympic Laurel

The Olympic Laurel is a distinction awarded by the International Olympic Committee (IOC) to honour those who have "made significant achievements in education, culture, development and peace through sport". It was introduced in 2016 to implement part of recommendation 26 of Olympic Agenda 2020, and will be presented during the opening ceremony of each Olympic Games. IOC President Thomas Bach stated that the award reconnects the Olympics the ideals and values of the Ancient Olympic Games. The trophy features a laurel wreath and the Olympic rings which are made out of Fairmined Gold and the base is a stone from Ancient Olympia.
Tapa (karne)

Ang tapa o pindang ay isang popular na ulam sa Pilipinas. Kadalasaang itong mga maninipis na hiwa ng tinuyong laman ng baka ngunit maari ding itapa ang ibang karne o isda. Karaniwan ay pinapang-almusal o pang-agahan ito kasama ng sinangag na kanin. Madalas din itong kainin kasama ng itlog, na maaaring pinrito, pinaalat, o kung-ano pa, kamatis, o ng suka. Hinango ang salitang "tapa" mula sa salitang Kastila na tapas, mga pagkaing merienda na nagmula bilang panakip (tapa) ng mga inumin upang hindi langawin. Ginagawang tapa rin ang karne ng usa. Karaniwang panimpla sa paghahanda ng mga tinatapa o tinutuyong (isang proseso tinatawag ding "paggamot" sa) karne ang asin at suka.
Tinatawag na tapsilog ang magkakasamang tapa, sinangag, at itlog, at tapsihan ang tawag sa mga restauran na tapsilog ang pangunahing tinintinda. Ngunit sang-ayon sa CopongCopong's Pinoy Slang Dictionary, mga salitang balbal ang mga salitang "tapsilog" [1] Naka-arkibo 2005-09-21 sa Wayback Machine. at "tapsihan" [2] Naka-arkibo 2005-05-14 sa Wayback Machine.. Bagaman ginagamit ang mga salitang ito sa karamihan sa mga nagtitinda nito at madalas banggitin ng halos lahat ng uri ng mga Pilipino, kung gayon, maaaring ituring ang mga salitang ito bilang kasama sa pamantayang wika at hindi salitang balbal.
At hinggil sa salitang "tapsilog", nilalagyan ng hulaping silog sa kanilang pangalan ang lahat ng ulam na may kasamang sinangag at itlog. Katulad ng mga sumusunod:
Karaniwang makikita ang mga malilit na mga tapsihan sa bawat barangay ngunit may mga malalaking mga negosyo ang nagtitinda din ng tapsilog katulad ng Tapa King at Goto King. Nagtitinda din ng tapsilog kahit ang mga malalaking fast food katulad ng Jollibee at McDonald's sa kanilang mga almusal sa Pilipinas.
Yonghe King

Yonghe King (Chinese: 永和大王; pinyin: Yǒnghé Dàwáng) is a Chinese fast-food restaurant that specializes in noodles. The headquarters are on the fourth floor of Building B of the Rainbow Hongqiao Centre (莱茵虹桥中心) in Minhang District, Shanghai.
Yonghe Dawang opened its first restaurant in Shanghai on December 12, 1995. Today Yonghe has branches throughout China, with over 70 restaurants in major Chinese cities including Shanghai, Beijing, Shenzhen, Hangzhou, Jinan, and Suzhou. In 2004, Yonghe King was bought by one of the largest fast-food conglomerate in the Philippines Jollibee Foods Corporation, which is owned by Chinese Filipino Mr. Tony Tan Caktiong.
The original logo of the chain was that of a smiling face against a red background, which was strikingly similar to the Colonel Sanders logo used by KFC. The Associated Press stated that the former logo was "a smiling, grandfatherly Chinese man". In 2005 the chain changed its logo to that of a steaming bowl of soup.
Other Chinese restaurant chains also use the word "Yonghe" in their titles, including Yonghe Dou-jiang [zh; zh-min-nan] (Chinese word for Soy milk), a famous breakfast orientated Soy Milk chain from Taiwan.
Pratélan arané panganan ana ing Serat Centhini

Serat Centhini nyathet manéka warna kaanan ing Tanah Jawa nalika suluk iku kaanggit. Wahjudi Pantja Sunjata lan para mitrané saka Balai Pelestarian Nilai Budaya Ngayogyakarta ngadani panlitèn kanggo nglumpukaké katrangan kang magayutan karo panganan-panganan kang ana sajeroning Serat Centhini, kang banjur kapratélalaké kaya ing ngisor iki:
Kacang polong jemék

Kacang polong jemek yaiku kacang polong sumsum garing sing kaping pisanan direndhem ing banyu nganggo natrium bikarbonat (baking soda), banjur dibilas ing banyu seger, banjur kacang polong diklumpukake ing panci, ditutupi banyu, banjur godhok, banjur rebus nganti kacang polong alus lan lembek . Jamur dibumbui uyah lan mrico .
Saindhenging Kepulauan Inggris ( Inggris Lor lan Midlands khusus) iku kalebu iringan tradisional iwak lan keripik . Ing Inggris Lor uga umume disedhiyakake minangka bagean saka cemilan sing populer sing diarani pie lan kacang polong (mirip karo floater pai Australia Selatan, nanging kanthi kacang polong tinimbang sup polong tebal sing kalebu pie daging ) lan dianggep minangka bagean saka masakan tradisional Inggris . Lagi kadhangkala uga dikempalken menyang werni, dipped ing antuk giliran, jero-goreng, lan njabat minangka kacang fritter . Kacang polong uga bisa dituku kanthi siap ing kaleng .
Olahan Manipuri

Masakan Manipuri nuduhake masakan Manipur, sawijining negara bagian India sisih lor- wétan. Panganan saben dinane adhedhasar nasi, kanthi lawuh lawuh sayuran, iwak lan daging. Panganan biasane duwe rebusan sayuran sing diarani ensaang utawa athongba, dirasakake nganggo iwak garing utawa goreng; sayuran goreng sing diarani kanghou ; lan barang pedhes, sing bisa diarani morok metpa (tempel lombok), iromba (sayuran rebus lan tumbuk nganggo lombok lan iwak fermentasi), utawa singju (salad piquant). Kabeh sajian piquant diiringi pilihan jamu seger, kanthi kolektif diarani maroi . Dhasar lan inti saka masakan Meitei yaiku iwak fermentasi sing diarani ngari . Sawetara piring daging kalebu Yen thongba, Nganu thongba, oak thongba, San thongba, lsp. Dimasak nganggo resep-resep unik.
Sisih kukus ( a-ngaanba ) utawa sayuran sing digodhog kanthi gula ( cham-phut ) uga umum minangka pembersih langit-langit ing panganan. Wangi sing umume diawali karo godhong teluk, bawang, bawang, bawang putih, lan jahe ing minyak sawi. Sayuran liyane banjur ngetutake sawise iku. Minyak sithik digunakake kanggo panganan utama, nanging sisihane kanghou (sayuran pedhes goreng) lan bora (fritter) kanggo ngrampungake. Iwak uga dadi panganan utama, lan ditampilake ing saben panganan, uga ngaari utawa potongan panggang utawa goreng. Nalika iwak minangka bagean penting saka panganan, amarga rega saya mundhak, kari iwak mung disiyapake sok-sok, utawa sajrone pesta. Meiteis manggon ing lembah Manipur, ing endi iwak banyu tawar saka tlaga lan kali lan kolam isih akeh nganti pungkasan. Nalika bagean saka masakan duwe pengaruh saka masakan Asia Tenggara, Asia Wetan, Asia Tengah, Siberia, Micronesia, Polinesia uga saka Assam lan Benggala Barat, intine tetep beda karo liyane.
Okoy

Okoy utawa ukoy, minangka olahan gorengan Filipina sing kemripik digawé karo ketan antuk giliran, cilik urang, lan macem-macem jangan, kalebu calabaza, kentang manis, singkong, thokolan kacang mung, brambang lan rajangan wortel, bawang, lan ijo kates . Biasane disajeni nganggo saus celup adhedhasar cuka . Dheweke dipangan dhewe utawa nganggo sega putih . Dheweke bisa kanggo sarapan, cemilan, utawa panganan pembuka . Okoy kadhang dicelup oranye saos kanthi wiji achuete .
Okoy duwe macem-macem variasi nggunakake macem-macem bahan liyane, kalebu ngganti udang karo iwak cilik utawa cumi . Adonan Okoy uga bisa digawé nganggo glepung, tepung beras, utawa campuran endhog lan tepung jagung . Uga bisa ngrujuk omelet sing digawé nganggo calabaza utawa ubi jaluk, nganggo utawa tanpa urang.
Gorèng cethèk

Goreng cethek minangka teknik masak adhedhasar minyak . Biasane digunakake kanggo nyiyapake potongan daging, iwak, lan roti lapis ukuran kayata fritter . Goreng cethek uga bisa digunakake kanggo masak sayuran.Iki minangka proses panas-panas (biasane antara 160-190 ° C) sing ningkatake kecoklatan lan, ing sawetara kasus, reaksi Maillard . Amarga panganan mung sebagian kecelup, mula kudu diuripake liwat proses masak. Sawetara juru masak nyaranake masak sisih "presentasi" panganan luwih dhisik, amarga sisih iki bakal dadi luwih kecoklatan. Panliten nuduhake manawa margarin, minyak zaitun prawan lan minyak goreng sing padha ngoksidasi lan ora stabil nalika digoreng cethek, apamaneh yen dibandhingake karo minyak sing digunakake sajrone panggangan. Sabanjure, akeh nutrisi sing sensitif panas bisa mudhun lan sipat antioksidan ilang. Panganan goreng sing cethek bisa dadi alternatif sing luwih sehat kanggo proses nggoreng jangka panjang. Vitamin larut lemak lan asam lemak ing minyak masak nuduhake stabilitas sing cukup wajar yen digunakake kanggo nggoreng cethek tinimbang nggoreng jero
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Pakora

Pakora uga diarani pikora, pakoda, pakodi, fakkura, bhajiya, bhajji, bhaji utawa ponako, yaiku jajanan goreng ( fritter ), sing asalé saka subbawana India . Iku jajanan kawéntar ing benua India, sing diwenehaké ing restoran lan didol dening bakul ing dalan. Iki uga asring ditemokaké ing restoran India uga warung Asia Kidul ing dunya Kulon.
Tembung pakoṛā asalé saka basa Sanskrit पक्ववट pakvavaṭa, lingga pakva ('masak') lan vaṭa ('grenjelan cilik') utawa vaṭaka asalé 'jajan bunder sing digawé saka janganan goreng ing lenga utawa lenga samin '.
Pakora digawé kanthi milih siji utawa rong bahan utama, kaya ta bawang, terong, kentang, bayem, plantain, panél, kol, tomat, utawa lombok . Dhèwèké uga bebarengan roti, soba, wiji kacang, iwak, utawa pitik . Dhèwèké dicelup ing adonan sing digawé saka glepung ( glepung kacang / garbanzo) lan banjur digoreng kanthi jero. Jinis sing paling kawentar kalébu pyaaz pakora , digawé saka bawang, lan aloo pakora, digawé saka kentang. Jinisliyané kalébu Paora pakora, digawé saka bayem, lan panéler panora, digawé saka panéler (keju kote sing alus). Nalika bawang, kanthi dhewe, disiapaké kanthi cara sing padha, dhèwèké dikenal minangka bajji bawang . Jinis pakora sing digawé saka glepung gram, godhong fenugreek lan uyah diarani "Fulavda", persiyapan kawentar "bhajiya" ing Gujarat . Jinisliyané digawé karo glepung gandum, uyah, lan bit kentang utawa bawang (opsional), diarani awan nalika ( nūn = uyah) ( basa Hindi: नूनबरिया ), biasané ditemokaké ing sisih wétan Uttar Pradesh ing India.
Pakora biasané dadi jajanan utawa nyamikan. Dhèwèké uga asring ditawani karo masala chai kanggo tamu sing teka kanggo upacara kawinan India, lan biasané dilengkapi karo asam jawa, chutney utawa raita . Ing Inggris, pakora misuwur minangka jajanan panganan sing cepet, kasedhiya ing restoran sing ngladeni masakan saka subbawana India.
Iwak gorèng

Iwak goreng nuduhake panganan iwak utawa kerang apa wae sing wis disiapake kanthi digoreng . Biasane, iwak ditutupi adonan, endhog lan potongan roti, glepung, utawa rempah - rempah lan rempah-rempah sadurunge digoreng lan disajekake, asring nganggo rajangan jeruk nipis .
Iwak digorèng

Ikan goreng minangka panganan Indonesia lan Malaysia, sing kalebu iwak goreng jero utawa panganan laut liyane . Ikan goreng secara harfiah tegese "iwak goreng" ing basa Indonesia lan basa Melayu . Ikan goreng misuwur ing Indonesia . Biasane, iwak diasinake nganggo campuran rempah-rempah. Sawetara resep nggunakake tembung manis (kecap manis) kanggo nglapisi iwak sawise digoreng . Ikan goreng biasane digoreng nganggo minyak klapa sing panas banget nganti iwak dadi emas lan asri. Cara iki asring digunakake nganggo ikan mas, guramèh lan bandeng kanggo ngowahi balung iwak sing alus, garing lan bisa didhahar..
Sadurunge digoreng, iwak biasane diasinake kanthi campuran rempah-rempah, lan kadang tembung manis (kecap manis). Campuran rempah-rempah bisa beda-beda ing antarane wilayah lan papan, nanging umume kalebu kombinasi uyah, jus lemon, bawang merah, bawang putih, mrica, ketumbar, kunir, lengkuas lan uyah. Sawetara resep bisa nggunakake lapisan adonan utawa endhog ing iwak sadurunge digoreng. Sawise digoreng, umume iwak bisa dikonsumsi langsung nganggo nasi kukus lan sambal terasi (cabai karo pasta udang ) utawa sambal tembung (irisan cabai, shalot, lan kecap manis) minangka saus celup. Manado Indonesia Wetan lan Maluku ikan goreng biasane nggunakake dabu-dabu utawa bolo colo-colo . Sawetara resep iwak goreng bisa uga nambah bumbu (campuran rempah-rempah) sing dicampur utawa diwutahake ing ndhuwur iwak goreng, kayata bumbu acar kuning ( acar kuning ), digawe saka kunir, papak, lan rempah-rempah liyane sing diiris irisan timun, wortel, cabai., lan shalots bunder, utawa tomat sing disigar karo cuka. Resep liyane sing cedhak kayata rica-rica iwak lan asam pedas .
Ana maneka warna jenis lan resep iwak goreng, beda karo resep rempah marin, topping bumbu, saus celup utawa sambal, nganti spesies iwak sing digoreng. Meh kabeh jinis iwak lan panganan laut bisa digawe iwak goreng, sing paling populer yaiku gourami banyu tawa, bilis ( mystacoleucus ), patin ( pangasius ), nila ( nila nila ), mujair ( mozambik tilapia ) lan ikan mas ( carp ). Iwak goreng panganan laut yaiku bandeng (iwak bandeng ), tongkol utawa cakalang ( tungkak langkawi ), tuna, bawal ( pomfret ), tenggiri ( wahoo ), kuwe ( trevally ), baronang ( kelinci ), kerapu ( garoupa ), kakap merah ( kakap merah ), teri ( iwak teri ), todak ( iwak pedhang ), hiu utawa cucut ( hiu ) lan pari ( pari ).
Gorèng iwak

iwak goreng minangka panganan kang ngemot battered utawa breaded iwak goreng . Biasane uga kalebu kentang goreng, coleslaw, hushpuppy, irisan jeruk nipis, saus tartar, saus panas, cuka malt lan panganan cuci mulut. Sawetara versi Native American dimasak kanthi nutupi iwak nganggo semolina lan kuning telur .
Iwak asring disedhiyakake ing dina Jumuah wengi nalika Pasa Paskah minangka spesialisasi restoran utawa liwat penggalangan dana greja. Bir minangka omben-omben umum pilihan kanggo ngiringi iwak. Goreng iwak bisa uga kalebu pancake kentang (nganggo krim asem utawa apel), lan roti rye caraway sing diiris nalika disuguhake ing restoran utawa wilayah Jerman.
Makan siang pantai" tradisional ing Amerika Serikat sisih lor lan Kanada. Wis puluhan taun, para penggemar ruangan wis masak nalika golek iwak ing tlaga sing disenengi.
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Lalapan

Lalapan yaiku ubarampé sing racaké arupa jejanganan kanggo kanca mangan iwak pithik goreng utawa bakar, lélé, iwak goreng lan maneka warna lawuh liyané. Lalapan isiné yaiku kemangi, kobis, tomat, timun, godhong kates, godhong pohung lan sapanunggalané. Menawa lagi mangan sega karo iwak uga ana sambel terasi, sambel tomat, sambel korèk lan maneka werna sambel liyané.
Roti lapis iwak

Sandwich iwak, umume, roti isi apa wae sing digawe karo iwak . Istilah iki kerep digunakake kanggo njlèntrèhaké panganan sing digawe karo iwak sing digoreng roti, sing umum ditemokake ing panggonan panganan cepet .
Ing basa Inggris Amerika, sandwich yaiku rong potong roti kanthi isi, kalebu gulungan lan roti; ing Inggris Inggris (lan uga sawetara varietas Inggris nasional liyane kayata Australia lan Selandia Baru), tembung sandwich ditetepake kanthi luwih sempit, mbutuhake potongan roti diiris saka roti, lan roti utawa roti karo isi. ora umum diarani sandwich . Mangkono, apa sing bakal dianggep minangka roti isi iwak ing AS bisa uga ora dianggep minangka roti isi ing sawetara negara sing nganggo basa Inggris, yen ana ing roti utawa roti minangka lawan roti irisan. Ing Australia, sepotong iwak goreng sing disajikake ing roti gaya hamburger bakal diarani burger iwak ; sing umume ora dianggep minangka burger ing basa Inggris Amerika, amarga ing basa Inggris Amerika burger mbutuhake patty sing digawe saka daging giling, mula ana sing mung bisa dadi burger iwak yen isine patty sing digawe saka iwak.
Iwak mujaèr

Iwak mujaèr kalebu jinis iwak kang urip ing banyu kang tawa. Iwak iki uga diarani tilapia Mozambik utawa Oreochromis mossambicus. Iwak mujaèr asliné asalé saka Afrika sisih kidul lan iwak iki kalebu iwak tilapiine cichlid. Iwak mujaèr populèr diingu kanggo aquakultur lan saiki bisa tinemu saindhenging donya ing laladan tropis lan subtropis. Iwak iki akèh dadi spésies invasif. Ing Afrika Kidul iwak iki diarani Blue Kurper Iwak iki urip kanthi alami ing perairan Afrika lan ing Indonésia.
Iwak iki asring dikonsumsi déning masarakat. Iwak mujaèr lumrahé diolah kanthi digawé masakan. Iwak mujaèr dimasak kanthi cara digoréng, digodhog, lan diwénéhi bumbu-bumbu kang kas saben laladan.
Iwak mujaèr kang sepisanan tinemu karo Pak Mujair ing muara Kali Serang pasisir selatan Blitar, Jawa Wétan nalika taun 1939. Sanajan isih dadi misteri kepriyé carané iwak iku bisa tekan muara cilik ing selatan Blitar. Iwak kang tinemu Pak Mujair banjur diarani Mujaèr kanggo ngenang jeneng wong kang nemokak iwak mujaer. Jeneng ngèlmiahé ya iku Oreochromis mossambicus, ing basa Inggris kaloka kanthi jeneng Mozambique tilapia,utawa kadhang-kadhang diarani Java tilapia.
Iwak mujaèr ukurané ora gedhé ya ora cilik. Iwak iki paling dawa ukurané 40 cm. Wujud awaké trépés lan wernané ireng rada klawu, utawa coklat rada kuning. Sirip ing gegeré (dorsal) duwé kurang luwih 15-17 eri kang landhep lan 10-13 jari-jari ya iku eri kang pucuké empuk; lan sirip dubur (anal) kang duwé eri cacahé 3 lan 9-12 jari-jari. Iwak mujaèr duwé toléransi tumrap kadar uyah utawa salinitas, saéngga iwak mujaèr bisa urip ing banyu payau. Jinis iwak iki bisa thukul kanthi rikat, nanging sawie diwasa kabisan kanggo tambah gedhé bakal saya kurang. Iwak mujaèr bisa ngendhog nalika umuré kurang luwih 3 sasi, lan sawisé iku bisa manak saben 1½ sasi.
Olahan Turki

Masakan Turki ( Turki : Türk mutfağı ) umume dadi warisan masakan Uthmaniyah, sing bisa diarani fusi lan refinement masakan Mediterania, Balkan, Timur Tengah, Asia Tengah, Eropa Wétan lan Armenia . Masakan Turki banjur duwe pengaruh kanggo masakan liyane lan liyane, kalebu ing Eropa Tenggara ( Balkan ), Eropa Tengah, lan Eropa Kulon . Uthmaniyah nyampur macem-macem tradisi kuliner kanthi pengaruh masakan Levantine, masakan Mesir, masakan Yunani, masakan Balkan, bebarengan karo unsur tradisional Turki saka Asia Tengah (kaya ta yogurt lan pastırma ), nggawe macem-macem spesialisasi.
Masakan Turki beda-beda ing saindenging negara. Masak ing Istanbul, Bursa, Izmir, lan wilayah Asia Minor duwe akeh unsur masakan pengadilan Ottoman, kanthi rempah-rempah sing luwih entheng, luwih disenengi beras tinimbang bulgur, koftes lan kasedhiya akeh sayuran sayur ( türlü ), terong, dolmas isi lan iwak. Masakan ing Wilayah Sagara Ireng nggunakake iwak akeh, utamane iwak teri ( hamsi ) Sagara Ireng lan kalebu masakan jagung . Masakan sisih kidul-wétan (contone, Urfa, Gaziantep, Adıyaman lan Adana ) misuwur amarga macem-macem kebab, meze lan panganan cuci mulut adhedhasar adonan kaya ta baklava, şöbiyet, kadayıf, lan künefe .
Masakan Thailand

Masakan Thai utawa masakan Thailand nyakup panganan lan ombènan sarta cara masak kas Thailand. Ciri kas masakan Thai yaiku rasa pedhes lan akèh bumbuné, nanging dipadu karo keseimbangan rasa legi, asin, kecut, lan pedhes.
Sanajan kabèh ingaran masakan Thai, ing Thailand ana patang jinis masakan laladan kang asal saka patang laladan utama: Thailand Lor, Thailand Wétan lor (masakan Isan), Thailand Tengah, lan Thailand Kidul. Saben masakan laladan olèh prebawa saka masakan Cina lan masakan nagara-nagara tanggané. Ora kaya kari kas Thailand kang migunakaké bumbon crakèn seger, kari Thailand Kidul nganggo bumbon crakèn garing kang digorèng kaya kari India. Ciri kas liya masakan Thailand Kidul yaiku nganggo santen lan kunir seger. Mayoritas kang ndunungi Thailand Kidul nganut agama Islam. Leluhuré teka saka anak bawana India punjul rong èwu taun kapungkur satemah masakan Thailand Kidul mèmper karo masakan India. Masakan Thailand Wétan lor (Isan) kerep nganggo peresan jeruk, lan kaprabawan déning masakan Laos. Sapérangan gedhé panganan Thai kang kaloka saiki minangka adhaptasi saka masakan Cina kang diwanuhaké ing Thailand déning wong Tio Ciu kang mayoritas wong Cina-Thai. Masakan kang wiwitané asal saka Cina, umpamané: jok, kwetiau rad na, khao kha moo (moo pa-loh), bamii (Thai: บะหมี่, mi kuah), lan khao mun gai
Bumbu lan bumbon crakèn dianggo sajeroning kaanan seger (dudu bumbon crakèn garing). Bumbu-bumbu kang umum sajeroning masakan Thai yaiku antarané: lombok rawit, lombok abang, santen, kécap iwak (nam pla), jahe, bawang, brambang, godhong ketumbar, seré, trasi (kapi), gula jawa, lan asem jawa.
Masakan Thailand Wétan lor mirib karo masakan Laos. Wong Isan kang manggon ing Thailand Wétan lor minangka katurunan wong Lao. Basané uga mèmper karo basa Lao.
Iwak garing

Iwak garing minangka cara pangawetan panganan nganggo cara tradisional kayata pangatusan, pangasepan lan panguyahan iwak nganggo angin lan srengenge garing. Panganan pangatusan minangka metode pengawetan paling tuwa ing donya, lan iwak garing duwe umur panyimpenan pirang-pirang taun. Cara kasebut murah lan efektif ing iklim sing cocog; gaweyane bisa ditindakake nelayan lan kulawarga, lan produk sing diasilake gampang diangkut menyang pasar.
Krupuk iwak

Krupuk iwak sing jero goreng krupuk digawe saka iwak lan rempah-rempah sing ngawula minangka panambah rasa, asalé saka Indonesia . Krupuk kasebut uga dicampur karo glepung tapioka lan / utawa glepung sagu minangka bahan utama lan uyah, gula lan MSG minangka bumbu. Kerupuk iwak bisa ditemokake ing Asia Tenggara lan Asia Wétan . Nanging, luwih akeh variasi lan umume ditemokake ing Indonesia lan Malaysia .
Sabanjure kanggo krupuk udang ( prawn cracker ), krupuk ikan (iwak krupuk) uga cemilan favorit, minangka loro sing populer krupuk jinis dikenal ing Indonesia . Tenggiri ( wahoo ) lan cakalang ( skipjack tuna ) bisa dadi iwak sing paling populer sing digunakake kanggo krupuk iwak. Nanging, iwak sing bisa dipangan liyane, kaya ta bawal ( pomfret ) lan ekor kuning ( Caesionidae ) bisa uga digunakake.
Cirebon ing Jawa Barat lan Palembang ing Sumatera Selatan misuwur amarga krupuk iwak sing khas sing nggunakake tengiri . Sawetara kutha lan kutha nelayan pesisir ing Indonesia wis nggawe resep lan jinis dhewe. Contone Kemplang digandhengake karo wilayah Sumatra Kidul, wiwit saka Lampung, Palembang, nganti pulau Bangka . Dene amplang digandhengake karo Kalimantan pesisir, wiwit saka Samarinda, Balikpapan, Banjarmasin, tekan Pontianak . Ing Palembang, krupuk iwak biasane dipangan nganggo jajan iwak pempek ing kuah cuko utawa saos adhedhasar cuka sing asem, pedhes lan asem.
Kutha nelayan pesisir biasane diarani pusat produksi krupuk iwak. Ing Indonesia, kerupuk iwak diproduksi ing Bangka lan pulau Belitung, Cirebon ing Jawa Barat, Juwana ing Jawa Tengah, lan Sidoarjo ing Jawa Wetan . Kutha pesisir utama kaya ta Palembang, Bandar Lampung, Medan, Makassar, Pontianak lan Samarinda uga dadi pusat produksi utama.
Red devil (iwak)

Iwak red devil (Amphilophus labiatus) iku kalebu iwak saka kulawarga Cichlidae kang èndhemik ing Wadhuk Managua lan Wadhuk Nikaragua ing Amérika Tengah.
Iwak red devil (saka basa Inggris kang jarwané: sétan abang) jeneng ngèlmiahé Amphilophus labiatus lan saka wujudé mèmper karo seduluré A. citrinellus. Miturut panemuné Loiselle (1982), pamisahan dadi rong spésies kuwi adedhasar saka ciri morfologisé, ya iku saka bentuk lan ukuran rahang ngisor, iwak A.citrinellus duwé rahang kang luwih lancip tinimbang A.labiatus.
Warnané iwak red devil ing alam bébas manéka rupa lan lumrahé warna abu-abu semu ijo lan sawetara ana kang warna jambon, abang utawa putih. Sawenèh iwak uga kanthi warna ireng ing sapérangan awaké. Sawenèh liyané uga duwé lambé kang kandel, sanadyan kaanan iki gumantung saka pangané ing habitat. Iwak red devil asifat omnivora kanthi memangan iwak, crustacea, detritus, fitoplankton, zooplankton, tuwuhan, gegremet, larva gegremet, larva Chironomus sp., lan annelida. Iwak kang enom nyenengi mangan larva Chironomus sp., déné iwak diwasa nyenengi mangan iwak liya.
Hasil panalitèn saka iwak red devil ing Wadhuk Kedhungamba nuduhaké menawa iwak red devil (A. labiatus) sepisanan mateng gonad ing ukuran dawa total watara 9,66-11,47 cm, déné jinis A. citrinellus ing ukuran total 7,9-11,95 cm. Fekunditas ing A. labiatus watara 677-1378 iji endhog lan ing A. citrinellus watara 631-2.771 iji. Diameter endhog A. labiatus watara 0,4-1,59 mm lan ing A. citrinellus antarané 0,54-2,16 mm. Rumacake ukuran endhog A. labiatus lan A. citrinellus nuduhake manawa iwak iki kalebu iwak kang mijah sadawané taun lan ora bebarengan karo sapadha-padha jinisé (partial spawner).
A. labiatus ditangkaraké déning manungsa kanthi jeneng pasaran red devil, jeneng umum kang padha bareng karo Amphilophus citrinellus, kang sajatiné luwih trep nganggo aran Midas Cichlid amarga tengeran warna kuningé. Salah jeneng iki uga kang kadhang gawé séjé pangertèn antarané pelanggan lan bakul sing ngedol loro-loroné, A. labiatus lan Amphilophus citrinellus.
Akuaris (pagawé akuarium) iwak red devil mratélakaké manawa iwak iki kalebu iwak kang ganas. Sipat ganas, untu kang rangas, lan rahang kang rosa ateges yèn iwak iki samesthiné manawa diingu kudu didèkèk ing akuarium kang gedhé.
Red devil kalebu gampang tumangkar. Sanadyan iwak iki diingu minangka kéwan klangenan, uga ana kang ucul utawa diculaké bendarané ing kali utawa tlaga banjur tumangkar.
Pirang-pirang wadhuk ing Indonesia wus kasrambah déning iwak red devil lan njalari rusaké prodhuksi iwak, amarga sipaté iwak red devil kang mangani iwak ukuran cilik, kalebu anakan iwak liya. Ing Wadhuk Sermo kalapuraké iwak iki mangan iwak wader, iwak mas, tawès, lan iwak nila. Uga iwak èndhemik wadhuk-wadhuk liyané padha kapangan iwak red devil. Cacah iwak red devil ing wadhuk Kedungamba (2006) nuduhake manawa cacah red devil ing wadhuk iku watara separo saka populasi iwak kang ana, déné iwak red devil kalebu iwak kang ora ana regane lan ora kena dikonsumsi.
FishBase (2006) Eds. Froese, R. and D. Pauly. World Wide Web electronic publication. fishbase.org version (07/2006).
Pangawètan iwak

<b>Ngawetake iwak</b> kalebu panggaringan lan ngawetake iwak kanthi cara nggaringake, panguyahan, ngrokok, lan pangaseman, utawa kanthi kombinasi proses kasebut digunakake wiwit jaman kuno. Cara kuno nglestarekake iwak kalebu pangatusan, salting, pickling lan ngrokok . Kabeh teknik kasebut isih digunakake nganti saiki, nanging teknik pembekuan lan pengumpan sing luwih modern penting banget.Nalika numpak prau layar, iwak biasane uyah langsung kanggo nyegah rusak; prau sing luwih cepet saiki biasane nggawa iwak sing ora asin. Cara pembekuan lan kaleng modern umume nggunakake cara pengawetan sing luwih lawas. Iwak sing bisa diobati biasane di resiki, diukur, lan diukur kaping pisanan. Iwak diasinake kanthi dibungkus ing antarane uyah utawa dicelupake ing brine . Iwak sing paling asin yaiku iwak kod, herring, mackerel, lan haddock . Rokok ngreksa iwak kanthi cara ngeringake, nganggo endapan bahan-bahan kreosote, lan, nalika iwak ana ing cedhak sumber panas, kanthi penetrasi panas. Herring lan haddock (finnan haddie) umume ngrokok . Kiper dibagi dadi hering, lan blus ana kabeh didhelik, diasinake lan dirokok. Sardin, pilchard, lan teri minangka iwak cilik saka kulawarga herring, asring diasinake lan dirokok banjur diawetake ing minyak . Iwak dikeringake kanthi kahanan suhu, kelembapan, lan kecepatan udhara sing dikendhaleni . Amarga produk sing wis garing biasane ora nyenengake lan rehidrasi alon-alon, cara nglestarekake liyane umume.
Kécap iwak

Kécap iwak punika cuwéran sing dijupuk saka fermentasi saka iwak karo uyah . Kécap iwak racaké digunakaké minangka bumbon kanggo masak, dicelupaké panganan laut, lan panganan wong Timur, digawé para nelayan ing saindenging negara ASEAN . Jeneng kécap iwak ing negara-negara ASEAN uga beda (Indonesia: petis; Thailand: nam pla, Philippines: patis ; Jepang: shottsuru, lan Vietnam: nước mắm ). Titikan khas saka saus iwak yaiku rasa asin lan gurih saka iwak.
Sajroné proses fermentasi hidrolisis jaringan iwak dumadi dening enzim sing diasilaké dening mikroorganismé. Peranan enzim kasebut minangka pemisah ikatan polipeptida menyang ikatan sing luwih gampang. Mikroorganisme sing ngrembaka sajroné fermentasi iwak durung dimangerteni. Nanging, diprakirakaké manawa bakteri asam laktik kaya ta mesenterida Laucosotic, Pediococccus cerevisiae lan Lactobacillus plantarum ngrembaka. Sawetara jinis ragi uga dikira ngembangaké fermentasi.
Proses pengolahan iwak ing pangolahan iwak tradisional bakal nyebabaké angsluping protein 5% gumantung saka kadhar uyah lan wektu uyah, saéngga uyah ditambah ora ngluwihi 40 bagean bobot iwak.
Dimasak ing 95-100 ℃ bisa nyuda pencernaan protein lan asam amino. Kajaba iku, protein sing larut, peptida bobot molekuler, lan asam amino bisa larut ing banyu sing nggodhok, saéngga nggodhok kudu ditindakaké ing ngisor 100 ℃. Pemanasan sing kaluwihan (ndhuwur 90 ℃ bola-bali) bisa nyebabaké pembentukan H 2 S sing ngrusak ambu lan nyuda kasedhiyan cysteine ing produk kasebut. Kajaba iku, pemanasan uga nyebabaké reaksi Maillard ing antarane senyawa amino kanthi nyuda gula sing mbentuk melanoidin, polimer coklat sing nyuda nilai tampilan produk kasebut. Pamanasan uga ana amarga reaksi ing antarane protein, peptida, lan asam amino uga lemak. Reaksi iki bisa nyuda nilai nutrisi protein iwak kanthi nyuda nilai pencernaan lan kasedhiyan asam amino, utamane lysine.
Umumé, proses ngolah saos iwak yaiku kanggo uyah iwak sing wis diangkat, banjur disimpen ing wadhah sing ditutup nganti 3 nganti pirang-pirang wulan. Salajengipun, cuwéran sing diasil saringan kanggo entuk kécap bebas saka saos iwak, banjur di bungkus ing botol steril lan pasteurisasi.
Pai iwak

Pai iwak uga ditepungi minangka kuwih nelayan ya iku panganan tradisional Inggris. Pie biasane digawe nganggo iwak putih, kerepé diasep, (umpamane iwak cod, iwak haddock utawa halibut ) ing saus putih utawa saus keju cheddar sing digawe nganggo susu iwak sing dibakar . Udang lan endhog rebus minangka bahan tambahan sing umum. Parsley utawa bawang asring ditambahake ing saos. Oven wis dibakar ing sajian sing jero nanging ora biasane digawe nganggo casing roti cekak utawa puff sing ana gandhengane karo pie gurih (kayata steak lan pai ginjel ). Ing panggon casing jajanan sing nutupi pie, topping kentang tumbuk (kadang nganggo keju utawa sayuran kayata bawang lan bawang ) digunakake kanggo nutupi iwak nalika dipanggang. Piring kasebut kadang diarani "pai nelayan" amarga topping padha karo pie pangon, amarga nggunakake kentang tumbuk.
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