davidanugraha/M4-RAG huggingface dataset:
Bulgarian cuisine

Bulgarian cuisine is part of the cuisine of Eastern Europe, sharing characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs, and fruit. Aside from the variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with its neighboring countries, in particular with Turkish and Greek cuisine.
Bulgarian cuisine includes a significant contribution from Ottoman cuisine, and therefore shares a number of dishes with Middle Eastern cuisine, including moussaka, gyuvetch, kyufte, baklava, ayran, and shish kebab. Bulgarian food often incorporates salads as appetizers and is also noted for the prominence of dairy products, wines, and other alcoholic drinks such as rakia. The cuisine also features a variety of soups, such as the cold soup tarator, and pastries, such as the filo dough-based banitsa, pita, and the various types of börek.
Main courses are very typically water-based stews, either vegetarian or with lamb, goat meat, veal, chicken, or pork. Deep-frying is not common, but grilling—especially of different kinds of sausages—is prominent. Pork is common, often mixed with veal or lamb, although fish and chicken are also widely used. While most cattle are bred for milk production rather than meat, veal is popular for grilling meat appetizers (meze) and in some main courses. As a substantial exporter of lamb, Bulgaria's own consumption is notable, especially in the spring.
Similar to other Balkan cultures, the per-capita consumption of yogurt (Bulgarian: кисело мляко, romanized: kiselo mlyako, lit. 'sour milk') among Bulgarians is traditionally higher than the rest of Europe. The country is notable as the historical namesake for Lactobacillus bulgaricus, a microorganism chiefly responsible for the local variety of dairy products. Sirene (сирене), a white brine cheese similar to feta, is also a popular ingredient used in salads and a variety of pastries.
Holidays are often observed in conjunction with certain meals. On Christmas Eve, for instance, tradition requires vegetarian stuffed peppers and cabbage leaves sarmi. New Year's Eve usually involves cabbage dishes, Nikulden (Day of St. Nicholas, December 6) involves fish (usually carp), while Gergyovden (Day of St. George, May 6) is typically celebrated with roast lamb.
Bulgaria has a strong tradition of using milk and dairy products. Bulgaria even has a namesake strain of bacteria, Lactobacillus bulgaricus, used to make many of its cheeses and fermented foods which gives it a distinct flavor.
The name halva (халва) is used for several related varieties of the Middle Eastern dessert. Tahan / tahini halva (тахан / тахини халва) is the most popular version, available in two different types with sunflower and with sesame seed. Traditionally, the regions of Yablanitsa and Haskovo are famous manufacturers of halva.
Zelnik

Zelnik is a traditional pastry eaten in Bulgaria and North Macedonia. It is composed of layers of thinly-rolled leavened wheat flour dough, or possibly phyllo pastry, filled with various combinations of sirene (a white cheese), feta cheese, eggs, sorrel, browned meat, leeks, spring onions and/or rice. In winter, the filling traditionally includes pickled cabbage, from which the dish derives its name ("cabbage" in Bulgarian: зелe or Bulgarian: зелка, in Macedonian: зелка). Bulgarian zelnik could be made also with various wild and cultivated leafy greens like collard, lettuce, orache, rumex, Chenopodium album, spearmint and many others. Zelnik is sometimes served with yogurt and it is best eaten warm.
Zelnik is similar to börek, a dish popular in Turkey, Eastern Europe and Central Asia. Zelnik is often mistakenly referred to as börek. Unlike zelnik, cabbage börek is made for holidays and festivals and is served with kefir. The crust and the layers of börek are thicker and other spices are used. Zelnik is typically made with leek and sirene and consists of very thinly rolled layers of phyllo dough. Zelnik is usually prepared as one long, thin piece of pastry and wound up into a spiral shape.
Kyopolou

Kyopolou (Bulgarian: Кьопоолу, Kopoolu, more often Кьополу, Kopolu; Turkish: Köpoğlu) is a popular Bulgarian and Turkish spread, relish and salad made principally from roasted eggplants and garlic.
Common recipes include further ingredients such as baked bell peppers, baked kapia red peppers, tomatoes, tomato juice or tomato paste, onions, parsley, black pepper, and laurel leaves. Hot peppers may also be added. Taste can vary from light and sweet to hot and peppery. It is usually oven-cooked in pots or casseroles.
Kyopolou is a typical eggplant appetizer and can be consumed as a bread spread, a condiment, or as a salad. It is generally prepared as a canned food, in glass jars, for the winter season. During summer and autumn months, when its ingredients are usually readily available, it is also a main dish in Bulgaria, mainly during Orthodox fasting periods, such as Lent.
Similar relishes are popular in the Balkans in different variants and names (e.g., ajvar or pinđur). A Romanian variety is called zacuscă, a word of Slavic origin (cf. Bulgarian and Russian zakuska).
National dish

A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons:
National dishes are part of a nation's identity and self-image. During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals.
Some countries such as Mexico, China or India, because of their diverse ethnic populations, cultures, and cuisines, do not have a single national dish, even unofficially. Furthermore, because national dishes are so interwoven into a nation's sense of identity, strong emotions and conflicts can arise when trying to choose a country's national dish.
This is not a definitive list of national dishes, but rather a list of some foods that have been suggested to be national dishes.
In Latin America, dishes may be claimed or designated as a plato nacional, although in many cases, recipes transcend national borders with only minor variations. Preparations of ceviche are endemic in Peru and Ecuador, while a thin cut of beef known as matambre is considered close to being a national dish in Paraguay. Stews of meat, plantains, and root vegetables are the platos nacionales of several countries in Central America, South America, and the Caribbean: Colombian ajiaco, as well as the sancocho of the Dominican Republic, Colombia, and Panama, are examples of platos nacionales. Janer (2008) observes that this sharing of the same plato nacional by different countries calls into question the idea that every country has a unique national dish that is special to that country; she states that cuisine does not respect national and geopolitical borders.
The identification of Latin American national dishes is stronger among expatriate communities in North America. In Latin American countries, the plato nacional is usually part of the cuisine of rural and peasant communities, and not necessarily part of the everyday cuisine of city dwellers. In expatriate communities, the dish is strongly reclaimed in order to retain the sense of national identity and ties to one's homeland, and is proudly served in homes and restaurants. By this show of national identity, the community can resist social pressures that push for homogenization of many ethnically and culturally diverse communities into a single all-encompassing group identity, such as Latino or Hispanic American.
A national drink is a distinct beverage that is strongly associated with a particular country, and can be part of their national identity and self-image. National drinks fall into two categories, alcoholic and non-alcoholic. An alcoholic national drink is sometimes a national liquor drank straight/neat (as in the case of whiskey in Ireland), but is most often a mixed drink (e.g., caipirinhas in Brazil and pisco sours in Peru and Chile), or beer or wine. Examples of non-alcoholic national drinks include tea for China, Coca-Cola for the US, lassis for India, mate for Uruguay, and kompot for East European nations.
Guiso

Guiso is a Spanish meat dish prepared by roasting or frying combined with braising. It is typically a hot, mildly fatty food. Unlike stew, it allows the vapors to circulate during culinary process. In making guiso, a wide variety of ingredients may be used relative to region, season, availability, and taste.
One of the first books written on Spanish cuisine, El Libro de los Guisados, written by Catalan chief Robert de Nola in 1525 CE, was based upon an older, Catalan book called Llibre de Coch, and lists various different recipes of the 15th century Mediterranean. Among these were the first recipes for guiso.
The word originated in the 18th century edition of the Diccionario de autoridades [es] as:
"A dish that is composed and seasoned with broth, spices and other things that are roasted or fried."
Today, someone who makes guiso would be called a guisandero.
Guiso's name gives the implication that it is made up of foods fried rehogado that are cooked in sauce. Guiso may have any number or variety of ingredients.
Examples of foods from around the globe prepared like guiso are frangollo, ragout, locro, tripe, ossobuco, and puchero.
More common guisos begin with a meat base. Said meat can be beef, pork, turkey, or fish, which may be chopped or put in brine on occasion. Like the foundation, guiso can have very diverse ingredients. Typically, guiso will also consist of cereals, starches, legumes, noodles, and vegetables. Although guiso is associated with sauce, wine may be in its broth as well.
Winter & Winter Records

Winter & Winter is a record label in Munich, Germany that specializes in jazz, classical and improvised music. It was founded by Stefan Winter following the demise of his JMT Records label.
Since 1997 Winter & Winter has released records by Dave Douglas, Paul Motian, Jim Black, Fred Frith and Uri Caine and rereleased albums from the JMT catalogue, including recordings by Steve Coleman, Cassandra Wilson, Greg Osby, Django Bates, and Paul Motian.
Eric Winter

Eric Barrett Winter (born July 17, 1976) is an American actor. He has appeared in the television roles of Tim Bradford on the ABC show The Rookie (2018-present), Rex Brady on the NBC soap opera Days of Our Lives, FBI Special Agent Craig O'Laughlin on the CBS drama series The Mentalist (2010–2012), and Dash Gardiner on the Lifetime fantasy-drama series Witches of East End (2013–2014). His film appearances include Harold & Kumar Escape from Guantanamo Bay (2008) and The Ugly Truth (2009).
A native of the Los Angeles area, Winter was born in La Mirada and grew up in nearby La Puente. He graduated from Los Altos High School and UCLA with a degree in psychology. Initially he began modeling and auditioning for small roles in soap opera with the intention of only earning extra money for college tuition.
Before his acting roles, Winter was a model and had some high-profile campaigns, such as one print campaign for Tommy Hilfiger. He appeared in a television commercial with Britney Spears for her fragrance, Curious.
Winter played the role of Rex Brady on the daytime soap opera Days of Our Lives from July 8, 2002, until July 26, 2005. After leaving Days of Our Lives, he had many small roles in television shows, such as CSI; Love, Inc.; Charmed; and Just Legal. He guest-starred on ABC Family's Wildfire for five episodes. His character, R.J. Blake, a bull-rider who dated the character of Dani Davis (played by Nicole Tubiola), was killed in the episode "Heartless", which aired originally on February 28, 2007. Winter also appeared on The Parkers in the episode "The Boomerang Effect". He appeared in an episode of the CBS series The Ex-List, and in the recurring role of Jason McCallister, the brother of Senator Robert McCallister (Rob Lowe) and love interest of Kevin Walker (Matthew Rhys) on the ABC drama Brothers & Sisters. Winter was a regular on the short-lived CBS series Viva Laughlin and Moonlight. He appears in the feature films Harold & Kumar Escape from Guantanamo Bay (2008) and The Ugly Truth (2009).
In 2010, Winter starred as the character Michael Friend, the imaginary friend of Jane (Alyssa Milano) in the Lifetime television movie Sundays at Tiffany's.
From 2010 to 2012, Winter appeared in the CBS crime drama The Mentalist as FBI agent Craig O'Laughlin, the boyfriend and later fiancé of Amanda Righetti's character Grace Van Pelt. In 2012, he had a recurring role as Luke Lourd on the ABC comedy-drama series GCB. Winter appeared in the video game Beyond: Two Souls.
In 2013, Winter began starring in the Lifetime television series Witches of East End as Dash Gardiner. The series was canceled on November 4, 2014, after two seasons. In October 2018, he began starring in the ABC drama The Rookie as Officer Tim Bradford.
He was married to actress Allison Ford from 2001 until 2005. He then dated actress Roselyn Sánchez for two years prior to their engagement in December, 2007, during a holiday vacation on Vieques, an island just east of mainland Puerto Rico. The couple wed on November 29, 2008, at a historic fort in San Juan, Puerto Rico. Sánchez and Winter have two children, a daughter born in January 2012 and a son born in November 2017.
Makanan kuciang

Makanan kuciang adolah makanan khusus nan baâgiah dan dimakan dek kuciang domestik. Makanan kuciang haruih punyo kabutuhan gizi nan dibutuhkan dek kuciang, iyolah makanan nan banyak manganduang vitamin dan asam amino. Makanan nan manganduang asam amino taurin contohnyo iyolah dagiang. Kakurangan zat taurin pado jangko wakatu panjang, misalnyo jiko kuciang baâgiah makanan anjiang nan manganduang saketek taurin, dapek barakibat degenerasi retina, kahilangan panglihatan, dan karusakan jantuang.
Ali Sadikin

Ali Sadikin (lahia di Sumedang, 7 Juli 1927 – maningga di Singapura, 20 Mei 2008 pado umua 80 taun) adolah surang politisi Indonesia katurunan Sunda. Inyo acok dipanggia Bang Ali. Inyo manjabaik sabagai Gubernur Jakarta, ibu kota nagara, dari 1966 sampai 1977.
Kabupaten Subang

Subang (bahaso Sunda: aksara Sunda:ᮞᮥᮘᮀ) adolah sabuah kabupaten di provinsi Jawa Barat, Indonesia. Ibu kotanyo adolah Kecamatan Subang Kota. Kabupaten iko babatehan jo Lauik Jawa di utara, Kabupaten Indramayu di timur, Kabupaten Sumedang di tenggara, Kabupaten Bandung Barat di selatan, sarato Kabupaten Purwakarta dan Kabupaten Karawang di barat.
Manuruik Peraturan Daerah Kabupaten Subang Nomor 3 Tahun 2007, Wilayah Kabupaten Subang tabagi manjadi 30 kecamatan, nan dibagi baliak manjadi 245 desa jo 8 kelurahan. Subang daulu banamo Karawang Timur.
Kabupaten iko dilintasi jalua pantura, jalua Tol Trans Jawa yaitu Cipali (Cikopo-Palimanan). Namun ibu kota Kabupaten Subang indak talatak di jalua iko. Jalua pantura di Kabupaten Subang marupokan salah satu nan paliang sibuk di Pulau Jawa. Kota kecamatan nan barado di jalua iko diantaronyo Ciasem dan Pamanukan. Salain dilintasi jalua Pantura, Kabupaten Subang dilintasi pulo jalua jalan Alternatif Sadang Cikamurang, nan malinteh di tangah wilayah Kabupaten Subang dan maubuangkan Sadang, Kabupaten Purwakarta jo Tomo, Kabupaten Sumedang, jalua iko sangek rami utamonyo pado musim perai sarupo lebaran. Kabupaten Subang nan babatehan lansuang jo kabupaten Bandung di sabalah selatan mamiliki akses lansuang nan juo maubuangkan jalua pantura jo kota Bandung. Jalua iko dianggap cukuik nyaman dilalui jo panorama alam nan amaik indah barupo hamparan parak teh nan udaronyo sajuak dan malintasai kawasan pariwisata Aia paneh Ciater dan Gunuang Tangkubanparahu.
Panduduak Subang pado umumnyo adolah urang Sunda, nan manggunokan bahaso Sunda sabagai bahaso sahari-hari. Samantaro kecamatan-kecamatan di wilayah pesisir Subang dan babarapo kecamatan di sapanjang Sungai Cipunegara nan babatehan jo Kabupaten Indramayu panduduaknyo manggunokan Bahaso Dermayon atau nan labiah tanamo jo namo basa Dermayon.
Universitas Padjadjaran

Universitas Padjadjaran (disingkek Unpad, Aksara Sunda Baku: ᮅᮔᮤᮗᮨᮁᮞᮤᮒᮞ᮪ ᮕᮓ᮪ᮏᮓ᮪ᮏᮛᮔ᮪) adolah paguruan tinggi negeri di Bandung, Jawa Barat, Indonesia. Kampus utamo Unpad, tarutamo untuak Program Sarjana, balokasi di Jatinangor, Sumedang.
Sajak 20 Oktober 2014, status universitas ko barubah manjadi Perguruan Tinggi Negeri Badan Hukum (PTN BH) dari sabalumnyo bastatus Badan Layanan Umum (BLU). Paresmian itu ditandai jo peraturan pamarintah (PP) nan ditandatangani dek Presiden Susilo Bambang Yudhoyono. Panetapan itu didasarkan atas evaluasi kinerja nan dilakukan tim independen nan dibantuak dek Kementerian Pendidikan jo Kebudayaan (Kemendikbud). Badasarkan Kaputusan Badan Akreditasi Nasional Perguruan Tinggi (BAN PT) pado tanggal 16 Januari 2014, Unpad mandapek paringkek A (sangek baik).
Universitas Padjadjaran mampunyoi duo kampus utamo, yaitu Kampus Iwa Koesoemasoemantri di Dipati Ukur, Bandung jo Kampus Jatinangor, Kabupaten Sumedang, Salain itu juo mampunyoi duo Program Studi di luar Kampus Utamo (PSDKU), yaitu Kampus PSDKU Pangandaran jo Kampus PSDKU Garut
Unpad mampunyoi pamondokan baragam, tadiri dari Bale Wilasa 1–12. Saluruah asrama iko diparuntukan untuak mahasiswa, baiak untuak mahasiswa reguler, Bidikmisi, maupun mahasiswa asing. Sadangkan mahasiswa tahun partamo nan maambiak jurusan Pandidikan Dotor, Kadokteran Hewan, D4 Kebidanan, jo Farmasi wajib barado di asrama nan di antaronyo adolah Bale Wilasa 8–12.
Gaduang partemuan nan acok digunokan adolah Graha Sanusi Hadjadinata. Gaduang ko mampunyoi kapasitas 1000 urang jo acok digunokan untuak babagai kagiatan takah seminar, rapek, jo wisuda. Salain untuak para civitas academica Unpad, gaduang ko disewakan pulo untuak umum jo kagiatan baralek.
Salain gaduang pertemuan, ado pulo tigo Balai nan digunokan untuak kagiatan panunjang kampus, takah seminar, rapek ataupun digunokan dalam acara kagiatan kemahasiswaan.
Unpad mampunyoi 16 fakultas jo Sakolah Pascasarjana nan manaungi bamacam program studi.
Stadion Pakansari

Stadion Pakansari (aksara Sunda: ᮞ᮪ᮒᮓᮤᮇᮔ᮪ ᮕᮊᮔ᮪ᮞᮛᮤ) adolah sabuah stadion multi-fungsi nan barado di Kelurahan Pakansari, Kecamatan Cibinong, Kabupaten Bogor, Jawa Barat, Indonesia. Sasudah salasai dibangun pado tahun 2014, stadion ko digunoan tarutamo untuak patandingan sepak bola sakaligus manjadi stadion kandang baru dek Persikabo manggantian markas lamanyo, Stadion Persikabo. Stadion iko dapek manampuang 30.000 panonton. Stadion iko dapek juo digunoan untuak kompetisi atletik, drumben, jo sepak bola Pekan Olahraga Nasional XIX.
Manuruik situs web stadiumdb.com, Stadion Pakansari masuak dalam nominasi stadion tabaiak dunia 2016 basaiang jo 29 stadion lainnyo dan pernah digunoan sabagai venue Piala AFF 2016 manggantian Stadion Utama Gelora Bung Karno nan sadang direnovasi katiko itu. Stadion iko digunoan sabagai venue sepak bola laki-laki pado Pesta Olahraga Asia 2018, tamasuak juo pado Kejuaraan Piala Asia U-19 nan diadoan pado tahun nan samo.
Templat:Stadion-stub
Proklamasi Kemerdekaan Indonesia

Proklamasi Kemerdekaan Republik Indonesia pado hari Jumaik, 17 Agustus 1945 taun Masehi, atau tanggal 17 Agustus 2605 manuruik taun Japang dan tanggal 8 Ramadan 1364 manuruik Kalender Hijriah, nan dibacoan dek Ir. Soekarno nan didampingi dek Drs. Mohammad Hatta batampek di Jalan Pegangsaan Timur 56, Jakarta Pusat.
Para pajuang nan masih mudo, tamasuak Chaerul Saleh, Sukarni, jo Wikana nan sadang manyala gelora kapahlawanannyo saudah badiskusi jo Ibrahim gelar Datuk Tan Malaka. Pado dini hari tangga 16 Agustus 1945, mereka basamo Shodanco Singgih, salah saurang anggota PETA, jo pemuda lain, mambaok Soekarno (basamo Fatmawati jo Guntur nan baru baumua 9 bulan) sarato Muhammad Hatta, ka Rengasdengklok, nan kudian tanamo sabagai Peristiwa Rengasdengklok. Tujuannyo adolah agar Soekarno jo Hatta indak tapengaruh dek Japang. Di siko, mereka baliak mayakinkan Soekarno bahasonyo Japang alah manyerah dan para pajuang alah siap untuak malawan Japang, apa pun risikonya.
Di Jakarta, golongan mudo, Wikana, jo golongan gaek, yaitu Achmad Soebardjo malakukan parundingan. Soebardjo manyetujui untuak mamproklamasian kamerdekaan Indonesia di Jakarta. Mako diutuslah Yusuf Kunto untuak maanta ka Rengasdengklok. Mereka manjapuik Soekarno jo Hatta baliak ka Jakarta. Soebardjo berhasil mayakinkan para urang mudo untuak indak terburu-buru mamproklamasikan kamerdekaan. Sasudah tibo di Jakarta, mereka pulang ka rumah masiang-masiang. Mancaliak bahasonyo Hotel Des Indes (kini kompleks pertokoan di Harmoni) indak dapek digunoan untuak pertemuan sasudah pukul 10.00 malam, mako tawaran Laksamana Muda Maeda Tadashi untuak manggunoan rumahnyo (kini gedung museum perumusan teks proklamasi) sabagai tampek rapek PPKI ditarimo dek para tokoh Indonesia.
Dangdut

Dangdut marupoan salah satu dari genre seni musik populer tradisional Indonesia nan khususnyo mamiliki unsur-unsur Hindustani (India), Melayu, dan Arab. Dangdut mamiliki ciri khas pado dentuman tabla (alat musik perkusi India) dan gendang. Dangdut sangaik dipangaruhi dari lagu-lagu musik India klasik dan Bollywood.
Sijarahnya, dangdut dipangaruhi musik India malalui film Bollywood yang dibawokan oleh Ellya Khadam jo lagu "Boneka India", dan tarakhir lahia sabagai Dangdut pado tahun 1968 jo tokoh utamo Rhoma Irama. Dalam evolusi manuju bantuak kontemporer, kini ko masuak pangaruah unsur-unsur musik India (tarutamo dari penggunaan tabla) dan Arab (pado cengkok dan harmonisasi). Parubahan arus politik Indonesia pada akhia tahun 1960-an membukak masuaknyo pangaruah musik barat yang kuat dengan masuoknya panggunaan gitar listrik dan juo bantuak pamasarannya. Sajak tahun 1970-an dangdut buliah dikatokan alah matang dalam bantuaknya nan kontemporer. Sabagai musik populer, dangdut sangaik tabukak kapado pangaruah bantuak musik nan lain, mulai dari keroncong, langgam, dangung, gambus, rock, pop, sampai house music.
Pengaruah India juo sangaik kuek didalam genre musik dangdut ko, malainkan dari gaya harmoni dan instrumen, juga dipopulerkan jo lagu-lagu dangdut lamo nan batema India nan dinyanyikan dek panyanyi-panyanyi dangdut populer sarupo Rhoma Irama jo lagunyo nan bajudul "Terajana", Mansyur S jo lagunyo nan bajudul "Khana", Ellya Khadam jo lagu "Boneka India" dan Via Vallen jo lagu bajudul Sayang manjadikan musik dangdut labiah dikenal kini ko.
Gado-gado

Gado-gado marupokan makanan buekan Cino nan maniru masakan Balando. Saus kacang manjadi ciri khas gado-gado. Tadapek babagai macam mode dari gado-gado. Tapi, rato-rato mampunyoi raso nan samo yaitu raso segar dari sayua nan diabuih dan gurih dari saus kacang.
Gado-gado tadiri dari sayua-sayua nan di abuih sarato dicampui jadi ciek jo bumbu kacang nan alah dialuihkan. Dilengkapi jo irihan talua abuih, timun, tahu, jo bawang gorang dapek manambah lamaknyo. Biasonyo sayua nan digunokan adolah toge, lobak, bayam, sarato sayua nan lainnyo. Gado-gado biasonyo disajikan samo irisan lontong.
Raso gurih dari bumbu kacangnyo cukuik tanamo, sahinggo disukai satiok lapisan masyarakaik. Wajar sajo, jiko hidangan ko manyebar ka banyak daerah di Indonesia. Bahkan dek tanamonyo, banyak urang asiang manyabuiknyo sabagai salah satu daftar kuliner nan wajib dicubo katiko bakunjuang ka Indonesia.
Kini ko gado-gado alah marupokan makanan nan mudah ditamui, karano panjuanyo taseba di banyak tampek. Tapi, daripado mambalo ndak ado salahnyo sakali-kali mambueknyo surang. Salain labiah hemat, jo mambuek gado-gado surang awak dapek manyasuaikannyo samo salero surang-surang. Supayo labiah tau, barikuik caro mambuek gado-gado sederhana.
Caro membuek gado gado sederhana:
Sasuai jo namonyo, gado-gado ko cukuik mura di buek. Awakpun dapek mangganti bahannyo sasuai jo salero nan diinginkan.
Bahan-bahan
50 gram toge (buang akanyo, basua jo ayia angek, langsuang kariangkan)
150 gram sayua lobak (potong-potong, abuih, langsuang kariangkan)
150 gram sayua bayam (ambiak dauonnyo sajo, abuih, langsuang kariangkan)
1 bua tahu (barasiakan, langsuang goreng)
1 potong tempe (barasiakan, langsuang goreng)
1-2 sendok makan bawang goreng
3 bua talua abuih (buang kuliknyo)
Karupuak goreng
Caro mambuek saus samba gado-gado
200 gram kacang tanah nan alah di goreng
2 bua lado mera
5 bua lado kaciak
1 sendok teh garam
½ sendok teh terasi
1 sendok makan gulo mera/gulo saka
200 cc ayia angek
Caro mambuek gado-gadonyo
1. Buang kulik kacang, siap tu goreng. Kalau lah masak aluihkan
2. Lalu abuih kacang samo santan, lado mera jo lado kaciak nan alah digoreng, terasi, gulo mera sarato garam. Campua sado bahan untuk samba sausnyo, siap tu masak sampai mandidih, tu angkek jo diamkan.
3. Abuih bahan-bahan sayua sarato talua
4. Goreng tahu dan tempenyo
5. Latakkan elok-elok di piriang, sayua-sayua jo tambahan potongan talua. Lalu tambahkan bawang goreng dan ramehan karupuak di atehnyo. Siram jo samba saus kacang. Gado-gado siap di hidangkan.
Daftar masakan Indonesia

Masakan Indonesia tanamo dek citaraso nan kayo jo rempah atau langkok-langkok. Langkok-langkok jadi bumbu utamo dalam maagiah raso ka dagiang, ikan, sayua, jo bahan pangan lainnyo dalam masakan Indonesia. Barikuik ko adolah daftar masakan khas Indonesia.
Lihat Daftar masakan dan makanan khas Kalimantan Timur.
Gulai toco

Gulai toco adolah hidangan tradisional bagulai nan dikenal di masyarakaik Minangkabau. Sasuai namonyo, hidangan iko babahan dasar dari tauco nan dimasak manggunoan santan. Tambahan bahannyo dapek barupo udang, buncih, jo tahu. Hidangan iko disuguhi sabagai sayua pado katupek atau lontong untuak sarapan pagi.
Caro mambuek gulai iko, patamo jariang minyak goreng. Untuak bumbunyo, tumis cabe, bawang merah, bawang putiah, langkueh, daun salam, daun jeruk, serai, jo jahe. Aduk rato hinggo layu jo harum. Bahan tambahan takah udang, buncih, jo tahu dimasuakan kudian diaduak hinggo rato. Kok sado bahan alah matang, agiah garam sacukuiknyo.
Gulai toco dalam panyajiannyo diagiah jo karupuak merah sabagai palangkok.
Gulai talua

Gulai talua marupoan masakan nan tabuek dari talua ayam atau talua itiak nan dibuek jo caro digulai. Guai talua dibuek jo caro talua nan alah diabuih dimasak jo santa Gulai talua ko biasonyo dicampua jo daun tapak leman jo tahu. Hidangan ko salah satu makanan rumahan nan jarang dijua di rumah makan pado umumnyo. Bahan nan digunoan yaitu talua, tahu, jo tapak leman. Samantaro bumbu gulainyo yaitu santan, lado giliang, bawang merah, bawang putiah, kunyik, langkuih, jo sipadeh.
Caro mambueknyo aluihan sado bumbu, jarangan santan, siap tu campuan bumbu jo santan. Di wadah lain, abuih talua jo bukak kuliknyo. Masak kuah santan sampai mandidiah, kudian baru masuak an talua. Sabagai campuan tambahan tahu jo daun tapak liman.
Gulai udang

Gulai udang adolah jinih masakan lauik nan acok ditamuan di pasisia pantai Sumatera Barat. Gulai udang biasonyo disajian basamo hidangan lauik lainnyo sarupo gulai kapalo lauak, jo gulai sotong. Masakan jinih ko bakuah santan agak pakek nan dicampua jo bumbu atau langkok-langkok. Gulai udang ko ado pulo nan manambahan kacang panjang atau palangkok lain sarupo kantang, buncih, tahu, jo cumi-cumi ka dalamnyo. Salain di pasisia pantai, ado pulo nan manjua gulai udang ko di rumah makan padang.
Bahan-bahan untuak mambuek gulai udang barupo udang, santan, buncih, lado, bawang merah, bawang putiah, kunyik, sarai, langkuweh, sipadeh, gulo, jo garam. Sabalun dimasak, udang dibarasiahan jo dibuang kotorannyo. Salanjuiknyo tumih bumbu aluih jo bumbu lainnyo sampai harum. Tambahan aia saketek jo santan, aduak marato. Masuakan garam jo gulo. Kalau rasonyo alah pas, masuakan udang tadi jo buncih. Diaduak sampai udang jo buncih masak.
Tambunsu

Tambunsu atau tambusu adaloh makanan khas dari Sumatera Barat khususnyo di daerah Kabupaten Agam. Tambusu tabuek dari usus jawi nan diisi jo adonan talua babumbu. Indak hanyo talua, tapi tambusu bisa juo diisi jo bahan lain sarupo tahu, tempe, jo kantang.
Bahan-bahan jo bumbu-bumbu nan digunokan untuak mambuek tambusu di antaronyo adolah usus jawi, talua, santan karambia, bawang sirah, bawang putiah, kamiri, jo lado. Talua nan digunokan untuak mambuek adonan tambusu adolah talua ayam jo talua itiak supayo adonannyo indak talampau lambiak.
Usus nan digunokan dalam mambuek tambusu indak hanyo usus jawi, tapi bisa juo dibuek manggunokan usus kabau. Kalau mambuek tambusu manggunokan usus kabau musti dimasak labiah lamo supayo ampuak dan aromanyo indak manyangek.
Tambusu biasonyo disajikan jo kuah gulai sahinggo disabuik gulai tambusu. Namun, ado juo babarapo urang atau babarapo rumah makan nan manyajikan jo kuah kalio. Kuah kalio adolah kuah gulai nan dimasak agak lamo sahinggo labiah pakek jo badadak.
Caro mambuek tambusu adolah
Jikok alah masak tambusu akan babantuak sarupo sosis gadang baguluang -guluang. Tambusu ka dikarek-karek saukuran kiro-kiro 8 cm, siap tu dimasak baliak dalam kuah gulai supayo raso dari kuah gulai marasok ka dalam tambusu.
Tambusu indak hanyo tanamo di Sumatera Barat sajo, tapi alah manyeba di sadoalah daerah di Indonesia. Hal sarupo itu bisa tajadi dek banyak urang Minang nan marantau dan mambuek rumah makan khas Padang di babagai daerah nan ado di Indonesia, khususnyo di Pulau Jawa.
Di Sumatera Barat, tambusu dapek dijumpoi di acara-acara adaik Minang tatantu dan di beberapa lapau nasi nan taseba di Sumatera Barat. Harago dari tambusu tagolong maha dibandiangkan samba lainnyo dek karano proses pambuekannyo nan cukuik lamo dan susah.
Kulek-kulek tapi jalan di Indonesia

Kulek-kulek tapi jalan di Indonesia adolah sakumpulan kulek-kulek atau makanan ringan nan siap disantap dan dijua dek padagang tapi jalan mamakai garobak, tenda, kadai, atau lapak ketek. Kulek-kulek tapi jalan di Indonesia dipangaruahi dek perpaduan masakan satampek sarato pangaruah masakan Cino jo Bulando. Kulek-kulek ko biasonyo murah, macam-macam, dan dapek ditamui di saluruah tampek.
Kabanyakan kulek-kulek tapi jalan di Indonesia dijua murah, rantang haragonyo indak labiah dari satu dollar AS (sekitar 13.150,80 rupiah). Inyo acok disabuik "kulek-kulek kaki limo", mangacu pado trotoar jalanan Indonesia nan biasonyo saleba limo kaki dan acok diduduaki dek padagang kulek-kulek.
Pado tahun 2015, Badan Koperasi dan Usaha Mikro, Kecil, dan Menengah mancatat baso di Jakarta ado sekitar 56.000 padagang kulek tapi jalan, samantaro lokasi nan tasadio cumo dapek manampuang sakitar 18.000 pedagang; sisonyo manduduaki trotoar kaki limo dan acok mangganggu kanyamanan urang nan bajalan kaki. Lambaga ko mampakiroan baso angko aslinyo jauah labiah gadang.
Kulek jalanan Indonesia biasanyo rasonyo kareh jo padek. Banyak makanan nan digoreng, cando gorengan, nasi goreng, mie goreng, jo ayam goreng. Bakso, soto bakuah, jo rujak buah juo populer. Banyak kulek-kulek ko nan disajian jo bumbu kacang; cando siomay, sate ayam, asinan, ketoprak, sarato gado-gado.
Bubua kacang padi

Bubua kacang padi, atau Bubua kacang hijau, adolah makanan bubua (bantuak lainnyo dapek jua ditamui di Asia Tenggara) nan tabuek dari kacang hijau (kacang hijau), santan, dan gulo aren maupun gulo tebu. Kacang dimasak dangan direbuih sampai lunak, kamudian ditambahkan gulo jo santan.
Namanyo babedo-bedo di babagai daerah di Indonesia, tapi salalu disabuik bubua kacang ijo atau burjo. Bubur iko salalu disajikan sabagai makanan panutuik atau makanan ringan, tapi dapek juo manjadi pilihan utamo untuak sarapan atau makan malam. Di tiok daerah Indonesia, banyak ditamui warung nan manjua bubua kacang hijau. Warung-warung tasabuik biasonyo menyajikan juo roti baka.
Universitas Gadjah Mada

Universitas Gadjah Mada (Hanacaraka: ꦈꦤꦶꦥ꦳ꦼꦂꦱꦶꦠꦱ꧀ꦒꦗꦃꦩꦢ; disingkek UGM) marupoan universitas negeri di Indonesia nan didirikan dek Pamarintah Republik Indonesia pado tanggal 19 Desember 1949 badasarkan Peraturan Pemerintah Nomor 23 Tahun 1949 tantang Paraturan Tantang Panggabungan Parguruan Tinggi Manjadi Universiteit tanggal 16 Desember 1949. Kampus nan talatak di Kecamatan Depok, Kabupaten Sleman, Daerah Istimewa Yogyakarta ko marupokan universitas partamo nan didirikan dek Pamarintah Republik Indonesia sasudah Indonesia mardeka. Katiko didirikan, Universitas Gadjah Mada hanyo mamiliki anam fakultas, tetapi kini alah punyo 18 fakultas jo duo sakolah yaitu Sakolah Vokasi jo Sakolah Pascasarjana (daulu banamo Program Pascasarjana), sarato labiah dari 100 Program Studi untuak S2, S3, jo Spesialis. Sabagian gadang fakultas dalam lingkungan Universitas Gadjah Mada tadiri dari babarapo jurusan/bagian jo atau program studi. Kagiatan Universitas Gadjah Mada dituangkan dalam bantuak Tri Dharma Paguruan Tinggi nan terdiri dari pandidikan jo pangajaran, panalitian, jo pangabdian masyarakat.
UGM punyo 29 Pusat Studi nan tugas utamo nyo mkagiatan panalitian untuak mandukuang kagiatan pandidikan jo pangabdian masarakaik. Pusat-pusat studi tu adolah:
Sumedang

Sumedang (former spelling: Soemedang) is a town in Western Java, Indonesia, approximately 46 km northeast of Bandung. It is the capital of Sumedang Regency. The town is just south of the volcanic Mount Tampomas, which is 1,684 m (5,525 ft) high and is usually climbed from Cimalaka District, 7 km from Sumedang.
Sumedang's museum, Prabu Geusan Ulun, houses a collection of traditional Sundanese weaponry, as well as some crown jewels and other finery. It is on Geusan Ulun Road.
The town is famous for Sumedang tofu, a local variety of deep-fried tofu that was first made by a Chinese immigrant, Ong Kino.
In the district surrounding the town lies Cadas Pangeran, a section of the trans-Java postal road constructed on the order of Dutch governor Willem Daendels during the first quarter of the 19th century. The section is famous due to the difficulty during the construction, which required blasting of a mountainside. Hence "cadas" which means mountain rock in Sundanese. The section was finished due to cooperation between the governor, regent Kusumadinata known as "pangeran kornel", and the people of Sumedang, although with considerable ill-feeling on the part of the regent and the people due to forced labor practice. A statue commemorating this event is erected on the section.
The town housed the exiled Indonesian national heroine (female hero) named Cut Nyak Dhien from Aceh during her old age, after she was captured during the Aceh War at the beginning of the 20th century. Her tomb is near the town.
The Sumedang town is well-known for its fried tofu called tahu sumedang, which its original name was "tahu bunkeng". Tahu Bunkeng is one of the oldest tofu stores in the city of Sumedang. The authentic "Bunkeng" tofu was first made by a Chinese immigrant by the name of Ong Kino, who came from Anxi County, Quanzhou City, Hokkian Province, China, in the early 20th century.
"Tahu Bunkeng" outlet is located in Sumedang's city centre on Jalan 11 April No. 53, Tegalkalong. There are several branches in the city on Jalan M. Abdurahman No. 50, Jalan M. Abdurahnam No. 155, and Jalan Prabu Gajah Agung.
6°50′24″S 107°55′15″E﻿ / ﻿6.84000°S 107.92083°E﻿ / -6.84000; 107.92083
Tahu sumedang

Tahu sumedang or Tahu bunkeng (Sumedangite tofu, bunkeng tofu) is a Sundanese deep-fried tofu from Sumedang, West Java, Indonesia.
Tahu sumedang characteristics are its content half empty or completely empty. It has a creamier inside than the normal white tofu. The taste is savory. It can be served with lontong, various kinds of sambal, soy sauce or cabe rawit. Eko Hendrawan Sofyan of Kompas said that the size of tahu sumedang is about 2.5–3 cm x 3 cm and that it is light brown, mottled shell, crunchy, and tasty.
Sumedang Regency

Sumedang Regency is a landlocked regency (kabupaten) of the West Java Province of Indonesia. The regency covers an area of 1,558.72 km and had a population of 1,093,602 at the 2010 Census and 1,152,507 at the 2020 Census; the official estimate as of mid-2023 was 1,178,235 - comprising 593,815 males and 584,420 females. Its administrative centre is in the district of North Sumedang.
The city of Sumedang is famous for its tofu, Tahu bungkeng, which was first produced by a Chinese immigrant from Qing China.
Sumedang Regency is divided into twenty-six districts (kecamatan), listed below with their areas and populations at the 2010 Census and 2020 Census, together with the official estimates as of mid 2023. The table also includes the locations of the district administrative centres, the number of administrative villages in each district (totaling 270 rural desa and 7 urban kelurahan), and its postcode.
Notes: (a) comprising 4 kelurahan (Cipameungpeuk, Kotakulon, Pasanggrahan and Regol Wetan) and 10 desa. (b) comprising 3 kelurahan (Kotakaler, Situ and Talun) and 10 desa.
The first five districts named above - Jatinangor, Cimanggung, Tanjungsari, Sukasari, and Pamulihan - are in the southwest corner of the regency adjacent to Bandung City and lie within the Bandung Metropolitan Area. They cover 224.53 km and had a combined population of 349,750 at the 2010 Census, and 365,622 at the 2020 Census; their official estimate as of mid-2023 was 376,043.
In August 2011, the project of Jatigede Dam in Cimanuk River has been initialized. The dam capacity is almost one billion cubic metre and will be Indonesia's second-biggest dam in capacity after Jatiluhur Dam.
An agreement to make a hydropower plant with a capacity of 2x25 megawatts and an estimated cost of $224.4 million was signed in December 2011. The production will be incorporated into the Java-Bali 150KiloVolt transmission system in 2015.
In Citengah village area, South Sumedang district there are 18 waterfalls. Citengah agro-tourism and waterfalls village can be reached from Sumedang Central Park to the east through the Cipameungpeuk bridge. The unique waterfalls are the Cigorobog waterfall with its 4-step waterfalls, 30 meters Cimecek waterfall, and U-shape Ciparahu waterfall. The environment is well preserved with monkeys and wild pigs on the hill.
Tahu goreng

Tahu goreng (Indonesian spelling) or Tauhu goreng (Bruneian, Malaysian and Singaporean spelling) is a generic name for any type of fried tofu dish in the cuisines of Indonesia, Brunei, Malaysia and Singapore.
When preparing the dish, cakes of hard tofu are deep-fried until golden brown. A popular way to serve fried tofu is to cut them diagonally in half and arrange on a plate garnished with bean sprouts, cucumber, and scallion. A thick sauce is prepared with shallots, garlic, chili peppers, shrimp paste, soy sauce, and tamarind juice.
In Malay language and Indonesian; tauhu or tahu refers to 'tofu' and goreng indicates 'fried'. Tofu originated from China and brought to Southeast Asia by Chinese immigrants to the region. Its first arrival in Indonesia is estimated through the Khubilai Khan's army in Kediri in 1292. Fried tofu is consumed extensively in Asian cultures and has found its way into mainstream Western vegetarian diets.
In Indonesia, tahu goreng can be mildly fried or deep fried, plain or battered. In Indonesia, tahu goreng is usually eaten with sambal kecap a kind of sambal hot condiment made from kecap manis (sweet soy sauce) and chopped chili peppers and shallots. Some variants might use peanut sauce with chili instead. Some variants are:
Tahu gejrot

Tahu Gejrot is an Indonesian fried tofu in sweet spicy sauce from Cirebon, a port city in West Java, Indonesia. Tahu gejrot consists of tahu pong, a type of hollow tahu goreng (fried tofu) cut into small pieces. It is served with a thin and watery dressing that is made by blending palm sugar, vinegar and sweet soy sauce. It is usually served in a small earthenware bowl or layah, with ground garlic, pounded shallot and hot bird's eye chili cut into pieces to add spiciness. Tahu gejrot is usually served in a clay plate.
List of Asian cuisines

This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture or region. Asia, being the largest, most populous and culturally diverse continent, has a great diversity of cuisines associated with its different regions.
East Asian cuisine has evolved with common usage of oils, fats and sauces in the preparation of dishes.
North Asian cuisine includes the cuisines of the people from North Asia. It mostly consists of the culinary traditions of the ethnic groups and indigenous people who live in the Asian part of the Russian Federation. Those cuisines have characteristics of Turkic and Mongolian cuisines.
South Asian cuisine includes the cuisines from the Indian subcontinent and when included in the definition, also that of Afghanistan. It has roots in South Asia, including practices taken from the Hindu beliefs practiced by the large population found in the region, alongside in some regional cuisines, certain influences from neighboring regions and cultures, particularly from Muslim cultures of the Middle East and Central Asia. Dishes in this area of the world are known for their use of hot peppers, black pepper, cloves, and other strong spices along with the flavored butter ghee. Common meats include lamb, goat and chicken; beef is not as common as in western cuisines because the tenets of the Hindu faith prohibit its consumption. Other staples of many of the cuisines include rice, chapati made from wheat and barley, and beans. The cuisine of South Asia has mostly indigenous roots, as well as influences practices taken from foreign origin empires.
Naan, a type of flat bread from the former regions, is a common part of meals in many parts of South Asia.
Southeast Asian cuisine emphasizes lightly prepared dishes with strong aromas, featuring such flavors as lemongrass, fermented fish sauce and pastes, and ginger. Ingredients in the region contrast with the ones in the Eastern Asian cuisines, substituting fish sauces for soy sauce and including such ingredients as galangal, tamarind and lemongrass. Cooking methods include stir frying, boiling and steaming.
Ayam bumbu rujak

Ayam bumbu rujak is a typical Indonesian Javanese food made from chicken meat which is still young and uses a red basic spice then grilled. A red base is a spice made from salt, garlic, onion, and red chili. Called seasoning rujak because there are many spices besides chili, including brown sugar which is commonly used in fruit rojak sauce. Ayam bumbu rujak often called ayam bakar bumbu rujak since it is grilled (Indonesian: bakar), thus often regarded as one variant of various ayam bakar recipes.
Rujak seasoning can be used not only for chicken, but also for grilled fish, grilled duck, and others. Ayam bumbu rujak originates from East Java. Its popularity has grown to various regions in Indonesia and has become favorite food for many people and circles. After processing, rujak seasoning becomes spicy, savoury and sweet, producing a unique taste in chicken dishes.
North Sumedang

North Sumedang (Indonesian: Sumedang Utara, Sundanese: ᮞᮥᮙᮨᮓᮀ ᮊᮜᮦᮁ; Sumedang Kalér) is a district in Sumedang Regency, West Java, Indonesia which serves as the regency seat of Sumedang Regency. It is located halfway along the provincial route connecting Bandung and Cirebon. The Cisumdawu Toll Road is planned to connect to the district in 2021, to ease travels and economic activities between Bandung, Sumedang and Kertajati International Airport.
North Sumedang is one of districts of Sumedang Regency known for its production of Tahu sumedang, a local Sundanese variant of tofu popular in West Java and other provinces of Indonesia.
North Sumedang has a tropical monsoon climate (Am) with short dry season from June to September and very significant rainfall in December, January and March.
The district comprises 13 desa and kelurahan (administrative villages) which are as follows:
Agedashi dōfu

Agedashi dōfu (揚げ出し豆腐, "lightly deep-fried tofu") is a Japanese hot tofu dish. Soft or medium-firm silken tofu (kinugoshi) is cut into cubes, before being lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot broth (tentsuyu) made of dashi, mirin, and shō-yu (Japanese soy sauce), with finely-chopped negi (a type of spring onion) and grated daikon or katsuobushi (dried skipjack tuna flakes) sprinkled on top.
Agedashi dōfu is an old and well-known dish. It was included in Japanese tofu cookbook entitled Tofu Hyakuchin (literally "One hundred tofu"), published in 1782, alongside other tofu dishes such as chilled tofu (hiyayakko) and simmered tofu (yudofu).
While agedashi dōfu is the best-known agedashi dish, some other dishes may be prepared with similar techniques. These include agedashinasu (揚げ出し茄子), using eggplant.
Chinese cooking techniques

Chinese cooking techniques (Chinese: 中餐烹調法) are a set of methods and techniques traditionally used in Chinese cuisine. The cooking techniques can either be grouped into ones that use a single cooking method or a combination of wet and dry cooking methods.
Many cooking techniques involve a singular type of heated cooking or action.
Wet-heat, immersion-based cooking methods are the predominant class of cooking techniques in Chinese cuisine and are usually referred to as zhǔ (煮). In fact, this class of techniques is so common and important that the term zhǔ is commonly used to denote cooking in general.
Quick wet-heat based immersion cooking methods include:
Prolonged wet-heat based immersion cooking methods include:
Steaming food is a wet cooking technique that has a long history in Chinese cuisine dating back to Neolithic times, where additional food was cooked by steaming over a vessel of food being cooked by other wet cooking techniques.
Food preparation in hot dry vessels such as an oven or a heated empty wok include:
Oil-based cooking methods are one of the most common in Chinese cuisine and include:
Kian Lam Kho identifies five distinct techniques of stir frying:
Food preparation techniques not involving the heating of ingredients include:
Several techniques in Chinese involve more than one stage of cooking and have their own terms to describe the process. They include: