davidanugraha/M4-RAG huggingface dataset:
Urban relocation

Relocation of inhabitants and infrastructure development is facing many urban areas. There are several reasons for urban relocation; industry development, for instance mining, response to natural disaster, for instance tsunami recovery and social/economic renewal. Urban relocation is complex in that it is spanning a number areas of societies; economic, political, social, cultural, religious, and environmental. While urban relocation has taken place historically, also in large scale, the interest in the field is growing as the need to take individuals and organizations rights, democratic, human and others, are increasing the many parts of the world.
Traditionally the field has been part of planning, but in recent years urban relocation has increasingly being viewed as a design situation.
In the Malmberget town of Gällivare iron ore mining has for centuries been forcing urban relocation. Recent expansion of the mine demands a major relocation, concerning some 3,800 people of the approx. 16,000 living the city of Gällivare.
The project New Gellivare is a joint effort by Gällivare municipality, the mining company LKAB and the Norrbotten region, also funded by the European Union. This project is based on a co-design process involving hundreds of citizens and local business. The assumption on urban relocation is that a city is not "moved" but is rather is built new.
The massive 2010 Chile earthquake and the following tsunami destroyed several urban areas along the coast of the Biobio region including the main city of Concepcion.
In response the region organized the PRBC18 office to develop plans for reconstruction. Because Chile is on a tectonic plate border earthquakes are frequent. Therefore, rebuilding similar buildings in the same place is avoided in favor of new designs that will protect people and property. This includes development of tsunami mitigation areas, a redesign of the shorelines of several coastal towns and villages to better resist the effects of future tsunamis.
In the town of Llico a number of stakeholders; citizens, fishermen, restaurant owners came together to co-design a new ocean front to also support tourism business development. This includes shell fish growths and processing, restaurant locations and tourism area.
Matorral

Matorral is a Spanish word, along with tomillares, for shrubland, thicket, or bushes. It is used in naming and describing a Mediterranean climate ecosystem in Southern Europe.
Matorral originally referred to the matorral shrublands and woodlands in the Mediterranean climate regions of Spain and other Mediterranean Basin countries. These scrub shrublands and woodlands are a plant community and a distinct habitat. Other common general names for this Mediterranean region shrubland habitat ecosystem are maquis and garrigue in France, Macchia Mediterraneain Italy, phrygana in Greece, mato Portugal, batha in Israel. The term is now used more broadly to include similar bio-assemblages wherever they occur.
In Portugal, the term mato or matagal is used to refer to the scrublands, or heaths, that formed on the Cambrian and Silurian schists in the north and central parts of Portugal.
Mediterranean matorral shrublands are often part of a mosaic landscape, interspersed with forests, woodlands, grasslands, and scrublands.
The term matorral followed the Spanish colonization of the Americas and is used to refer to Mediterranean climate woodlands and scrub, as well as xeric shrublands ecosystems in Mexico, Chile, and elsewhere.
There are Chilean Matorral areas in central Chile, including portions of La Campana National Park.
The Central Mexican matorral, Meseta Central matorral, Tamaulipan matorral, and Tehuacán Valley matorral are xeric shrubland ecoregions of Mexico.
The Portuguese term mato was imported to colonial eastern South America, where it was used to refer to the great scrublands, savannas, and flooded grasslands region called the Mato Grosso, in present-day western Brazil.
The regional Mexican band Los Tigres Del Norte used the term matorrales, the plural form of matorral, in its famous song "Pacas De A Kilo," an example of an infamous narcocorridos, or drug ballads.
Nueva Toltén

Nueva Toltén is a Chilean town in Toltén commune, Cautín Province, Araucania Region. It is located near the mouth of the Toltén River that drains Villarrica Lake, and is also 40 miles (64 km) SW of Temuco. Nueva Toltén was founded after the original community, Toltén, was destroyed by the tsunami of the Great Chilean earthquake. It has 9776 inhabitants. The name originates from the Mapuche language meaning "meeting place of different waters."
What Do You Meme?

What Do You Meme? is a humorous party card game from Jerry Media in which players propose caption cards as a match to a designated photo (or meme) card. The judge of the round chooses the caption that they think is the best match to photo card, and whoever played that card gets a point. The name of the game refers to internet memes and is a play on the phrase what do you mean. The game has been compared to Cards Against Humanity. The game was created by Elliot Tebele, Elie Ballas and Ben Kaplan in 2016. It was launched on Kickstarter on June 14, 2016, and it exceeded its goal of $10,000. The following year, in 2017, it was the 9th best selling game on Amazon.
The game comes with 75 photo cards and 360 caption cards. Intended for between three and twenty people at once, the game requires players to choose a caption card to match a given photo card. A judge, called "The Jerry", chooses the funniest caption card out of all those submitted during that round, and whoever had submitted it is the champion of the round. What Do You Meme sells themed expansion packs. The game has partnered with various brands to launch expansion packs such as the SpongeBob SquarePants Family Edition.
Photo-Finish

Photo-Finish is the seventh studio album and ninth album overall by Irish musician Rory Gallagher, released in 1978. It marked a turning point in Gallagher's career. Most of the songs on Photo-Finish were initially recorded on what was to be an earlier album, but Gallagher was unhappy with the recordings. He fired the drummer and keyboardist from his current band and replaced only the drummer changing the band to a power trio as his original bands had been.
The album name reflects the fact that the finished product was delivered to the record company just at the deadline. The album came after a two-year period without an album release, due to Gallagher's decision to scrap the earlier version of the album and the need to recover from an accident to his thumb. Gallagher originally recorded many of the songs that would end up on Photo-Finish in San Francisco. Rather than producing the album himself as he usually did he worked with Elliot Mazer, a successful producer who had previously produced hits for Neil Young. At the last minute — the initial copies of the album had been pressed— Gallagher decided to simply scrap the Mazer-produced album. In an interview Gallagher stated:
Immediately after scrapping the album Gallagher injured his thumb — catching it in the door of a cab. He left San Francisco and went to a studio in Germany to rework the album. He also reworked his band changing drummers and dropping the keyboardist to return to the power trio format of Taste and his original solo band. Photo-Finish is the result of those German studio sessions. The original versions of the songs as recorded with the group including a keyboardist were posthumously released as disc one of the album Notes from San Francisco.
One song from the album that Gallagher would often perform live was "The Last of the Independents". Like other Gallagher songs (e.g. "Philby" and "Continental Op") the song was inspired by Gallagher's love of hardboiled fiction and film noir. When an interviewer asked him "What about “The Last of the Independents” in some ways it talks about yourself. Did you have that in mind when you wrote that song?" Gallagher replied:
In contrast to the experience working with Mazer in San Francisco, Gallagher enjoyed working at the German studio: "the studio was perfect. It was 13 kilometers from Cologne. So you were close to a big city if you wanted to be near one. The studio was also 24-track. We brought over an Irish engineer who was working in London who had previously done Venus and Mars (Paul McCartney) and Let It Bleed (Rolling Stones), and a lot of Kinks records."
All tracks composed by Rory Gallagher.
Side one
Side two
CD bonus track
Moving On (House)

"Moving On" is the twenty-third and last episode of the seventh season of the American medical drama House. It aired on Fox on May 23, 2011. It was the last episode of House to feature Lisa Edelstein as Lisa Cuddy.
The team treats a performance artist, Afsoun Hamidi (Shohreh Aghdashloo), with an unknown sickness who deliberately induced additional symptoms unrelated to her illness in herself, with the aim of turning the diagnostics department into her new masterpiece via hidden cameras. House must decide which of her symptoms are real, and which are self-inflicted. While getting coffee, a man named Jerry runs into Cuddy who happens to be her sister's banker. She wants to set up Cuddy with him. Cuddy denies who she is and tells Julia to stay out of her personal life. As the case progresses, House vows to make changes in his life, but remains rooted in old habits. Cuddy and House have lunch, where she tries to make him talk about how he felt after their break up. She also tells him that she is not dating anyone. House tells Cuddy that he feels hurt but it's not her fault. Cuddy goes back to the coffee shop where she runs into Jerry again, she apologizes about the other day because she had some personal things going on in her life and wasn't at her best.
Meanwhile, Taub is avoiding calls from Rachel, his ex-wife, while he tries to figure out the best way to tell her that his new girlfriend, Ruby, a nurse at the hospital, is pregnant, and that he plans on staying with her exclusively and raising the child. Finally, Rachel visits the hospital to talk to him, and before Taub can tell her, she unexpectedly informs him that she is also pregnant.
After the case, House drives with Wilson to Cuddy's home to return her a hairbrush she requested. He arrives at her home, and notices her with Jerry and her family. House gets angered at her supposed betrayal, and returns to his car, forces Wilson out and proceeds to drive away. He suddenly turns back at the end of the street. Wilson thinks that he is going to pull over, but House turns and crashes into Cuddy's house, destroying her empty dining room in the process. He gets out of the car to see Cuddy and the others looking at him, shocked, as he gives her the hairbrush and walks away. At the end of the episode, House is seen drinking at a bar on a tropical beach. He walks to the edge of the shoreline, looking across the ocean at the sunset, and then walks away as "Got Nuffin'" by Spoon plays.
The episode was watched by 9.11 million viewers in the United States.
The A.V. Club rated this episode C+. The car crash scene was named by TV Guide in its list of the worst of 2011, saying "Although we love condescending, acerbic and self-destructive House, we always felt that at heart, he was a good (if massively dysfunctional) guy. We could not, however, forgive his complete disregard for human life when he rammed his car into Cuddy's house in a jealous pique. What was that? Did we miss the shark that his car jumped over because this over-the-top action certainly felt like a cry for help — and not just from his character."
House season 6

The sixth season of House premiered on September 21, 2009, with a two-hour premiere filmed at the Greystone Park Psychiatric Hospital in New Jersey. In the United Kingdom, the season began airing on Sky 1 and Sky 1 HD on October 4, 2009. Season six featured 22 episodes, two fewer than usual. It is the first season of House to feature Hugh Laurie as the only original cast member in all episodes, and the last season to feature Jennifer Morrison as a main cast member. It was fairly well critically received, scoring 77 on Metacritic.
Ray Abruzzo, Sasha Alexander, Eva Amurri, Curtis Armstrong, Annabelle Attanasio, Alexandra Barreto, Neill Barry, Angela Bettis, Jolene Blalock, Dennis Boutsikaris, Roger Aaron Brown, Sarah Wayne Callies, Samuel Carman, Willie C. Carpenter, Larry Cedar, Nick Chinlund, Shelly Cole, Bianca Collins, Joseph Culp, Vicki Davis, Alex Désert, Megan Dodds, Denise Dowse, Shane Edelman, Ethan Embry, Mark Damon Espinoza, Kim Estes, Nick Eversman, Rob Evors, Celia Finkelstein, Cali Fredrichs, Andrea Gabriel, Holly Gagnier, Adam Garcia, Troy Garity, Beau Garrett, Marcus Giamatti, Carl Gilliard, Ben Giroux, Jeremy Howard, JD Jackson, James Earl Jones, Orlando Jones, Sarah Jones, Paul Keeley, Doug Kruse, John Lacy, Katherine LaNasa, Andrew Harrison Leeds, Ana Lenchantin, Riki Lindhome, Eric Lutes, Tanner Maguire, Joshua Malina, David Marciano, James McCauley, Da'Vone McDonald, Doug McKean, Zoe McLellan, Jamie McShane, Gonzalo Menendez, David Monahan, Jonathan Murphy, Garikayi Mutambirwa, Trever O'Brien, Marnette Patterson, Artemis Pebdani, Jack Plotnick, Franka Potente, Esteban Powell, Laura Prepon, Anthony Tyler Quinn, Wes Ramsey, Kim Rhodes, Derek Richardson, Adam Rothenberg, Freda Foh Shen, Jon Seda, Noah Segan, China Shavers, Patrick St. Esprit, David Strathairn, Lee Tergesen, Desean Terry, Dale E. Turner, Bernardo Verdugo, Rick D. Wasserman, Charlie Weber and Jessica Whitaker.
Moving company

A moving company, also known as a removalist or van line, is a company that specializes in assisting individuals and businesses with relocating their goods from one location to another. Moving companies may offer additional or all-inclusive services for relocations, like packing, loading, moving, unloading, unpacking, and arranging of items to be shifted. Additional services may include cleaning services for houses, offices or warehousing facilities.
According to the U.S. Census Bureau, in 2007, 40 million United States citizens had moved annually over the previous decade. Of these movers, 84.5% relocated within their own state, 12.5% moved to another state, and 2.3% moved to another country.
The U.S. Department of Defense is the largest household goods shipper in the world with the Personal Property Program accounting for 20% of all moves.
A 2020 OnePoll survey showed that 64% of participants consider their recent move to be one of the most stressful events they have ever encountered.
In the U.S. and Canada, the cost for long-distance moves is generally determined by several factors:
Some movers also offer consolidated shipping, which reduces costs by transporting several clients' items in the same shipment.
In the United Kingdom and Australia, the price is based on the volume of the items rather than their weight. Some movers may offer flat rate pricing.
The use of truck rental services, or simply borrowing similar hardware, is referred to as DIY moving. Individuals or families may rent a truck or trailer large enough to transport their household goods. They may also acquire moving equipment such as dollies, furniture pads, and cargo belts to facilitate the move and protect their belongings.
The moving process also involves finding or buying materials such as boxes, paper, tape, and bubble wrap with which to pack boxable and/or protect fragile household goods and to consolidate the carrying and stacking on moving day. Self-service moving companies offer another viable option: the person moving buys space on one or more trailers or shipping containers. These containers are then driven by professionals to the new location.
Гүү саах (тоглоом)

Гүү саах тоглоомоор хэд хэдэн хүүхэд хоёроос гурван шагайгаар 1 гараар мөн дөрөв зургаан шагайгаар хоёр гараар тоглохыг хэлдэг. Энэ нь нэг шагайг өөд нь шидэж буцаад доош бууж байхад нь бас нэг шагайг шидэж анхны шагайтайгаа барьж авах зэргээр ээлжлэн шидэж алдалгүй авдаг. Мөн дөрвөн шагайг хоёр гартаа хоёр хоёроор нь, зургаан шагайг гурав гураваар нь, найман шагайг дөрөв дөрөвөөр нь хувааж хоёр гараараа маш чадамгай, нэг ч шагайг алдалгүй авч тоглодог. Энэ нь тоглож байгаа гадаад байдлаараа гүү сааж байгаатай адилхан харагдах тул ийнхүү нэрлэсэн бололтой.
Borts

Borts (Mongolian: Борц) is air-dried meat cut into long strips which are hung in the shade. The Mongolian nomadic lifestyle and the local climatic conditions gave rise to specific methods of preserving meat. The most widespread one is air-drying or 'bortsloh'.
The fresh meat is cut into long strips, 2-3 cm thick and 5-7 cm wide. The strips are hung on strings under the roof of a ger (yurt), where the air is free to circulate. After about a month the meat is dry, having turned into small, hard, wooden-like sticks with a brown color. This method of preservation causes the volume of the meat to shrink significantly. The dried borts is broken into small pieces or ground to a coarse and fibrous powder. It is stored in a linen bag, which allows contact with air. In the dry climate of Mongolia, this method of storage preserves the quality of the meat over months, or even years. Nowadays, borts is also industrially manufactured, and can be bought by the kilogram in paper bags. This is very convenient for city dwellers who do not have a ger to dry their meat in. However, traditionalists insist that the taste of those products cannot compete with that of the homemade variety.
Borts is more nutritious, and said to be tastier, than other modern field rations. There is an unconfirmed method from old times: Mongolian nobles relied on borts for months-long journeys. Dried carefully for three years and then ground into a fine powder, until it all could fit through a sieve. It further shrinks volume of the borts so whole cow's meat can fit into a cow's bladder. Just a pinch of borts prepared like this is said to able to nourish 3-4 people in a soup form. .
Aori Qileng

Aori Qileng (ch: 傲日其楞, born June 25, 1993), sometimes written as Aoriqileng is a Chinese mixed martial artist who competes in the Bantamweight division of the Ultimate Fighting Championship.
Growing up in Xilingol League, Inner Mongolia, his family were herders and lived a nomadic lifestyle. In Mongolian, Aori qileng means "universe". As a child, Aori relied on the excellent physical fitness to embark on the road of sports. After training with the coach for a period of time, he was sent to Xi'an Sports Institute to practice Sanda with the famous coach Zhao Xuejun. Under the influence of his senior brother, Ao Riqi Leng began to switch to free-fighting mixed martial arts.
He would win various championships in Sanda, winning the championship 2012 Inner Mongolia National Games at 52 kg, the championship of 2013 Inner Mongolia Sanshou Tournament at 56 kg, the championship of 2014 Fight King Tournament at 60 kg, the championship of 2015 Fight King Tournament at 63 kg in Inner Mongolia Tongliao, and finally in December 2016, he won the gold belt in Sino-French King of Fighters Match 61 kg four-way tournament, winning two consecutive matches to take the gold belt.
Aori Qileng compiled a 20–9 record mostly on the Chinese regional scene, most notably winning the WLF Bantamweight Championship and defending the title of China's top mixed martial arts promotion Wu Lin Feng.
Aori faced Jeff Molina on April 24, 2021, at UFC 261. He lost the bout via unanimous decision. The bout earned Aori a Fight of the Night bonus award.
Aori faced Cody Durden on November 20, 2021, at UFC Fight Night: Vieira vs. Tate. He lost the bout via unanimous decision.
Aori faced Cameron Else on April 23, 2022, at UFC Fight Night: Lemos vs. Andrade. He won the fight via technical knockout in the first round.
Aori faced Jay Perrin on August 20, 2022, at UFC 278. He won the fight by unanimous decision.
Aori faced Aiemann Zahabi on June 10, 2023, at UFC 289. He lost the bout in the first round via knockout in the first round.
Aori faced Johnny Muñoz Jr. on October 7, 2023, at UFC Fight Night 229. He won the fight via unanimous decision.
Aori faced Daniel Marcos at UFC Fight Night 236 on February 10, 2024. The bout resulted in a no contest as a result of repeated accidental low blows.
Aori faced Raul Rosas Jr. on September 14, 2024 at UFC 306. He lost the fight by unanimous decision.
Mongolian numerals

Mongolian numerals are numerals developed from Tibetan numerals and used in conjunction with the Mongolian and Clear script. They are still used on Mongolian tögrög banknotes.
The main sources of reference for Mongolian numerals are mathematical and philosophical works of Janj khutugtu A.Rolbiidorj (1717-1766) and D.Injinaash (1704-1788). Rolbiidorj exercises with numerals of up to 10, the last number which he called “setgeshgui” or “unimaginable” referring to the concept of infinity. Injinaash works with numerals of up to 10. Of these two scholars, the Rolbiidorj’s numerals, their names and sequencing are commonly accepted and used today, for example, in the calculations and documents pertaining to the Mongolian Government budget.
Numbers from 1 to 9 are referred to as "dan", meaning "simple".
Mare milk

Mare milk is milk lactated by female horses, known as mares, to feed their foals. It is rich in whey protein, polyunsaturated fatty acids and vitamin C, and is a key ingredient in kumis. In several European countries, including Germany, it is sold powdered.
Mare milk is sometimes chosen over cow milk for its purported health benefits. A niche market considers it a remedy for skin or digestive problems. Peer-reviewed papers suggest it can reduce atopic dermatitis or eczema. It is used to make cosmetics and can form cheese with camel rennet, but not bovine.
Milking

Milking is the act of removing milk from the mammary glands of cattle, water buffalo, humans, goats, sheep, and, more rarely, camels, horses, and donkeys. Milking may be done by hand or by machine, and requires the animal to be currently or recently pregnant. The milker may refer either to the animal that produces the milk or the person who milks said animal.
Hand milking is performed by massaging and pulling down on the teats of the udder, squirting the milk into a bucket. Two main methods are used:
Most milking in the developed world is done using milking machines. Teat cups are attached to the cow's teats, and then the cups alternate between vacuum and normal air pressure to extract the milk. The milk is filtered and cooled before being added to a large bulk tank of milk for storage.
The average time of milking is 5–7 minutes and a cow can be milked with a machine 2–3 times a day.
The existing robotic milking has allowed cows to have the freedom to decide when to milk, but still needs to make contact with people.
A known side effect of machine milking is mastitis in cows. Non-sterile machines can introduce bacteria into the teat and cause infection. Another side effect is physical teat damage by the machine.
The word "milking" is also used by extension to describe the removal of venom from snakes and spiders for the production of antivenom.
Spider venom milking can be done either by manual stimulation or with electrical stimulation. The former causes greater trauma to the spider and the latter produces venom of high quality.
What Are They Doing in Heaven?

"What Are They Doing in Heaven?" is a Christian hymn written in 1901 by American Methodist minister Charles Albert Tindley. As of 2015, it has become popular enough to have been included in 16 hymnals.
The song has sometimes been recorded under the titles "What Are They Doing?" and "What Are They Doing in Heaven Today?". The question mark is often omitted. The song may also be known by its first line, "I am thinking of friends whom I used to know".
The song consists of four verses and a refrain, each four lines long. In both the verses and the refrain, the first three lines rhyme, and the fourth is "What are they doing now?" or some small variant of that. The author reflects on friends who were burdened in life by care, or by disease, or by poverty; and wonders what they might now be doing in Heaven, without giving his answer.
The first known recording of the song is the 1928 one by Washington Phillips (1880–1954; vocals and zither), in gospel blues style. Phillips' recording was used in the soundtrack of the 2005 film Elizabethtown. The song has since been recorded many times in a wide variety of styles, including gospel and bluegrass; sometimes attributed to Phillips or to "anonymous" or "traditional".
What Are You Doing the Rest of Your Life?

"What Are You Doing the Rest of Your Life?" is a song with lyrics written by Alan Bergman and Marilyn Bergman and original music written by Michel Legrand for the 1969 film The Happy Ending, performed by Michael Dees. The song was nominated for an Academy Award for Best Original Song but lost out to "Raindrops Keep Fallin' on My Head".
The same title was used 25 years earlier by Ted Koehler and Burton Lane for their song for the 1944 film Hollywood Canteen. A Ted Weems recording of 1938 also has an identical title.
Alan Bergman would recall that after Michel Legrand had written eight melodies which were somehow not viable for the film, Marilyn Bergman suggested the opening line "What are you doing the rest of your life?", and Legrand then completed the song's melody based on that phrase. Marilyn Bergman would later comment on the dual meanings of the phrase "What are you doing the rest of your life?" to the film: its title alludes to the marriage proposal Mary Spencer (played by Jean Simmons) received and accepted sixteen years earlier but in the context of Mary's present-day angst, the question is now one Mary must ask herself.
Isgelen tarag

Isgelen tarag (Mongolian: исгэлэн тараг, ᠢᠰᠬᠦᠯᠡᠩ ᠲᠠᠷᠠᠭ, or kefir) is a yogurt drink made by the Mongolian people, most commonly by nomadic families. It often uses the milk of a mare, donkeys, sheep, cows, the yak, camels (specifically, khormog, or of reindeer, depending on local traditions or availability. It holds special status in Mongolia, Buryatia, and Inner Mongolia, both as the prime spirit of choice among pastoral units and served to esteemed guests.
The difference between airag or Kumis and isgelen tarag is mostly in the milk used (mare's milk vs. cattle milk). However, the two products are consumed in a very similar manner. Isgelen tarag is a refreshing beverage containing about 2% alcohol. Very often though it gets distilled to Arkhi (milk liquor).
The Mongolians use milk from cattle and yaks, less often from goats and sheep, to make isgelen tarag. The process is accomplished by a symbiotic culture of Lactobacillus bacteria and yeast. As with yogurt, the milk is boiled first. Most often, only the low fat milk remaining after the preparation of urum (Mongolian clotted cream) is used. The culture stored from the last run is added when the milk has cooled down to hand temperature. From this point on, the procedure is very similar to that of making Kumis. Isgelen tarag is placed in a vat and stirred regularly with a wooden masher (Buluur). The yeast will use the added oxygen to process the lactose to carbon dioxide and alcohol within about one day.
Diftong

Diftong atau bunyi rangkap (bahasa Inggris: diphthong) adalah dua vokal yang diucapkan sekaligus dan berubah kualitasnya dari awal hingga akhir pada saat diucapkan. Gabungan vokal disebut diftong apabila menghasilkan satu bunyi. Misalnya, au pada kata kerbau; ai pada kata santai. Namun, gabungan vokal au pada bau bukan diftong karena menghasilkan dua bunyi. Gabungan vokal disebut diftong apabila masih berada dalam satu suku kata yang sama. Sebaliknya, jika sudah berada dalam suku kata yang berbeda maka gabungan vokal tersebut tidak dapat disebut sebagai diftong.
Ejaan Yang Disempurnakan edisi V menyatakan bahwa bahasa Indonesia memiliki empat diftong. Hal ini merupakan perubahan dari EYD sebelumnya yang hanya mendaftarkan tiga diftong (tanpa 'ei').. Kata-kata yang dianggap memiliki diftong baru 'ei' semuanya merupakan kata-kata serapan.
Tidak semua vokal yang muncul secara beruntun disebut sebagai diftong, termasuk ai, au, oi, dan ei. Deret vokal merupakan dua huruf vokal yang masing-masingnya mempunyai satu embusan napas. Oleh karena itu, tiap-tiap vokal itu termasuk ke dalam suku kata yang berbeda. Sebagai contoh, bunyi au dan ai pada kata daun dan main merupakan deret vokal—bukan diftong—karena, baik au pada daun maupun ai pada main masing-masing terdiri atas dua suku kata, yaitu da-un dan ma-in. Dalam deretan vokal itu tidak terjadi perubahan kualitas vokal dari [a] dan [u] menjadi [aw] seperti dalam kata [kərbaw]. Juga tidak terjadi perubahan kualitas vokal [a] dan [i] menjadi [ay] seperti dalam kata [satay].
Kata-kata lain yang tidak termasuk diftong misalnya, seperti air [a.ir], jaiz [ja.iz], mau [ma.u], lauk [la.uk], dan aur [a.ur]. Selain itu, kata turunan yang berakhiran -i seolah membentuk diftong seperti ai dalam menyamai tidak termasuk ke dalam diftong, tetapi deret vokal saja.
Berikut adalah deret vokal yang ada dalam bahasa Indonesia:
Sate taichan

Sate taichan adalah varian sate yang berisi daging ayam yang dibakar tanpa baluran bumbu kacang atau kecap seperti sate pada umumnya. Sate ini hanya disajikan dengan sambal dan perasan jeruk nipis, sementara daging sate untuk sate taichan lazimnya berwarna putih polos dan hanya dibumbui garam, jeruk nipis, dan sedikit cabai. Sate ini dijual pada malam hari, lazimnya sate-sate pada umumnya.
Ada beberapa versi mengenai awal mula kemunculan sate taichan, walaupun kebenaran tersebut belum terkonfirmasi. Awalnya, ada seorang pasangan muda-mudi (seorang pria berasal dari Jepang, sementara wanita asli Indonesia) yang ingin membeli sate di kawasan Senayan, Jakarta, kisaran tahun 2012. Pria Jepang itu mengaku tidak suka dengan bumbu kacang khas Madura yang menjadi bumbu sate di warung makan tersebut. Dia pun berinisiatif untuk membakar sendiri daging ayam mentah yang sudah ditusuk dengan lumuran garam dan jeruk nipis, tanpa kecap dan sambal. Setelah matang, dia meminta sambal kepada pedagang tersebut sebagai pendamping sate. Ketika pedagang sate menanyakan apa sate yang sedang dia bakar, pria Jepang itu menjawab "sate taichan" saja, tanpa tahu alasan di balik pemilihan nama tersebut.
Versi lain dari kemunculan sate taichan adalah kehadiran ekspatriat Korea Selatan yang sering makan sate ayam di sebuah warung sate, masih di kawasan Senayan, Jakarta. Karena sudah sering makan di warung tersebut, ekspatriat tersebut jadi saling kenal dengan pemilik warung. Pria Korea Selatan pun kemudian mengajari pemilik warung cara lain membuat sate yang menjadi cikal bakal sate taichan. Saat itu, bumbu yang digunakan adalah semua irisan bumbu seperti cabai rawit hijau, bawang merah, bawang putih, dan garam. Belakangan, bumbu iris tersebut kemudian dihaluskan sehingga menjadi sambal pendamping daging sate polos.
Sate klatak

Sate klatak (bahasa Jawa: ꦱꦠꦺꦏ꧀ꦭꦛꦏ꧀, translit. Saté klathak) adalah sebuah hidangan sate kambing asal Kapanéwon Pleret, Kabupaten Bantul, Yogyakarta. Dalam bahasa Jawa, kegiatan membakar sate di pembakaran terbuka disebut "klathak".
Sate ini sangat berbeda dari ragam sate lainnya, yang biasanya memakai garam dan lada sebagai bumbu utamanya. Tusukan yang dipakai untuk memanggang dan membakar terbuat dari besi, tak seperti sate lainnya yang memakai tusukan lidi atau bambu. Tusukan besi sebagai konduktor penghangat akan membuat daging lebih masak dari bagian dalam.
Sate tersebut biasanya disajikan dengan gulai. Gulai kaya akan rempah-rempah, terkadang dimasak dengan tulang lembu, dan direbus memakai api kecil selama sekitar 30 menit.
Sate maranggi

Sate maranggi (bahasa Sunda: ᮞᮒᮦ ᮙᮛᮀᮌᮤ, translit. Saté maranggi) adalah makanan khas Sunda di Indonesia yang biasa ditemukan di daerah Jawa Barat, khususnya Purwakarta dan Cianjur. Istilah maranggi sendiri dalam bahasa Sunda merupakan istilah petukangan, yakni "seorang ahli pembuat sarung keris".
Khas sate maranggi dapat dibedakan dari cara penyajian dan bahan yang digunakannya. Sate maranggi yang terkenal adalah khas Purwakarta dan Cianjur.
Sate maranggi yang terkenal di Indonesia adalah khas Purwakarta. Sate maranggi khas Purwakarta memiliki 2 varian daging yang digunakan, yaitu daging sapi dan kambing. Sate disajikan dengan acar sambal tomat, sambal oncom, ketan bakar atau nasi timbel.
Berbeda dengan khas Purwakarta, sate maranggi khas Cianjur juga memiliki perbedaan tersendiri.
Penjaja Sate maranggi dapat ditemukan dimana sebagian menjajakannya dengan cara berkeliling. Yang membedakan Sate Maranggi dengan sate lainnya adalah proses perendaman daging dalam bumbu (marination), sebelum dibuat menjadi sate dan dimasak. Karena proses pembumbuan inilah, maka Sate Maranggi disajikan tanpa saus pendamping. Adapun bumbu rendamnya sendiri terbuat dari paduan kecap manis dan beberapa jenis rempah, seperti jahe, ketumbar, lengkuas, kunyit, dengan sedikit cuka untuk memberikan sedikit rasa masam, bisa dipakai cuka lahang (cuka yang terbuat dari aren), maupun cuka jenis lainnya.
Selain bersama nasi putih, Sate maranggi ini bisa juga dihidangkan dengan lontong, ketan bakar plus sambal oncom, atau bersama nasi timbel.
Hidangan Sate Maranggi ini pada 14 Desember 2012 dikukuhkan Kemenparekraf sebagai salahsatu dari "30 Ikon Kuliner Tradisional Indonesia (IKTI)".
Sate ambal

Sate Ambal (Hanacaraka: ꦱꦠꦺꦄꦩ꧀ꦧꦭ꧀, Pegon: ْسَاتَيْ أَمْبَال) adalah makanan khas dari daging ayam yang berasal dari daerah Ambal, sebuah kecamatan di pesisir selatan Kabupaten Kebumen, Jawa Tengah. Sate Ambal berbeda dengan sate lainnya yang ada di Indonesia, perbedaannya terletak dari bumbunya. Bumbu Sate Ambal agak lebih encer, berwarna kuning tua kecoklatan dan sekilas terlihat seperti kuah masakan Padang. Istimewanya dari sate ambal adalah, bumbu ini dibuat dari tempe rebus yang dihancurkan hingga halus. Cita rasanya manis-pedas-gurih dengan aroma keharuman rempah yang menggugah selera dengan rasa dan aroma tempenya yang tidak terasa lagi.
Seperti sate pada umumnya, bahan utama Sate Ambal yaitu daging Ayam terutama Ayam Kampung. Biasanya sebelum dibakar daging ayam pada Sate Ambal akan dibumbui terlebih dahulu dengan rempah-rempah seperti bawang merah, bawang putih, merica, ketumbar, kemiri, pala, kunyit dan jahe yang dihaluskan. Bumbu utama Sate Ambal terbuat dari tempe dan tidak menggunakan kacang sama sekali serta umumnya tidak menggunakan kecap. Bumbu inilah yang menjadi ciri khas sate ambal dan membedakan dari jenis sate lain. Untuk menimbulkan rasa manis biasanya akan menggunakan gula merah. Tempe dan bumbu seperti bawang merah, bawang putih, dan cabai dihaluskan bersamaan sampai tempe benar-benar halus seperti bumbu kacang pada umumnya.
Cara pembuatan Sate Ambal sama dengan sate dari daerah lainnya di Indonesia. Daging ayam dipotong-potong dan ditusukan ke tusuk sate. Sebelum dibakar, semua bumbu awal yang dihaluskan akan dilumurkan ke daging ayam yang sudah dipotong. Diamkan selama minimal 2 jam sampai bumbunya meresap dan sate pun siap dibakar seperti biasa. Pembakaran dengan arang batok kelapa selama 3 sampai 5 menit hingga matang sempurna.
Sate Ambal disajikan dalam kondisi hangat sesaat setelah dibakar. Uniknya lagi, penyajian Sate Ambal tidak menggunakan lontong melainkan ketupat. Ketupat dipercaya memberikan rasa yang berbeda ketika menyantap Sate Ambal. Dalam penyajiannya bumbu tempe, sate dan ketupat disajikan dengan tempat terpisah. Sate Ambal biasanya akan dilengkapi irisan tomat, mentimun dan taburan bawang merah goreng. Jika Anda menyukai pedas, bisa memesan potongan cabai rawit untuk menambah sensasi pedas serta irisan bawang merah segar saat menyantapnya.
Sate ayam

Sate ayam adalah makanan khas Indonesia. Sate ayam dibuat dari daging ayam. Pada umumnya sate ayam dimasak dengan cara dipanggang menggunakan arang dan disajikan dengan pilihan bumbu kacang atau bumbu kecap. Sate ini biasanya disajikan bersama dengan lontong atau nasi. Sate ayam adalah makanan khas Madura, Jawa Timur.
Sate Padang

Sate Padang adalah sebutan untuk tiga jenis varian sate di Sumatera Barat, yaitu Sate Padang, Sate Padang Panjang, dan Sate Pariaman. Namun karena adanya ekslusivitas istilah makanan, istilah sate Padang tidak digunakan di Sumatera Barat yang hanya merujuk pada sate daging, lidah, dan jeroan; sedangkan istilah ini hanya digunakan di luar Sumatera Barat.
Sate padang memakai bahan daging sapi, lidah, biji atau jeroan (jantung, usus, dan tetelan) dengan bumbu kuah kacang kental yang ditambah dengan cabai yang banyak sehingga rasanya pedas.
Sate padang panjang dibedakan dengan kuah satenya yang berwarna kuning. Sedangkan sate pariaman kuahnya berwarna merah. Rasa kedua jenis sate ini juga berbeda. Sate padang mempunyai bermacam rasa perpaduan kedua jenis varian sate di atas.
Pada awalnya, daging segar dimasukkan dalam drum besar berisi air, dan direbus dua kali agar lunak menggunakan drum dan air yang berbeda. Daging diiris-iris dan dilumuri dengan bumbu dan rempah-rempah. Sementara, air rebusan digunakan sebagai kuah kaldu, bahan membuat kuah sate. Lalu, kuah kaldu dicampur dengan 19 macam bumbu rempah-rempah yang telah dihaluskan (bawang merah, bawang putih, kunyit, jahe, dan serai), dan dicampur dengan berbagai macam cabai. Seluruh bumbu kemudian dijadikan satu dan dimasak selama 15 menit. Rempah-rempah inilah yang membuat rasa kuah sate menjadi kaya rasa yang melimpah.
Sate sendiri hanya dibakar saat dipesan, menggunakan arang dari tempurung kelapa, dan dimakan dalam keadaan hangat. Biasanya ditambah dengan keripik balado khas Minang.
Ketoprak (makanan)

Ketoprak merupakan makanan khas Indonesia yang menggunakan ketupat sebagai bahan utamanya. Biasanya, ketoprak dijajakan menggunakan kereta dorong di jalan-jalan atau kaki lima. Makanan khas ini banyak ditemui di wilayah Jadetabek dan Kota Cirebon, Jawa Barat.
Nama makanan ini berasal dari masa krisis tahun 1930-1931 dimana seorang pemain pentas seni Ketoprak di daerah Krukut Jakarta mencari penghasilan tambahan dengan berjualan tahu goreng menggunakan pikulan. Orang yang ingin membeli dagangannya memanggil dia "Bang Ketoprak!" karena ketenarannya sebagai pemain Ketoprak, sejak saat itu makanan tahu goreng yang dicampur tauge dan bumbu menjadi identik dengan sebutan Ketoprak.
Bahan-bahan utamanya adalah tahu, ketupat atau lontong, bihun, mentimun, tauge. Bisa juga ditambahkan telur rebus. Bahan-bahan utama disiram dengan saus kacang, kecap manis, dan taburan bawang merah goreng. Dapat pula dihidangkan dengan tambahan kerupuk atau emping melinjo. Beberapa versi ada pula yang menyertakan tempe sebagai komponennya.
Alat yang digunakan untuk mengolah ketoprak tidaklah sulit, yakni hanya butuh ulekan dan pisau.
Cincin (makanan)

Cincin adalah kue khas Banjar yang berbentuk bulat seperti lingkaran. Pada bagian dalam cincin tersebut terdapat empat lubang. Keempat lubang pada makanan tersebut berbentuk seperti cincin, itulah sebabnya makanan tersebut dinamakan cincin.
Cincin merupakan simbol dari alam tempat manusia hidup. Adanya empat lubang pada makanan tersebut bermakna adanya empat penjuru mata angin yaitu timur, barat, utara, dan selatan.
Bagi manusia, empat penjuru mata angin tersebut merupakan pertanda kehidupan. Siklus alam tetap bermula dari empat penjuru ini. Empat penjuru ini dalam kehidupan juga melambangkan keseimbangan alam sekitar. Selain itu, diyakini pula bahwa dengan adanya empat cincin pada kue ini sebagai pelindung manusia dari makhluk gaib. Masyarakat Banjar meyakini bahwa makhluk gaib tidak akan datang menggangu manusia dari empat penjuru angin.
Shashlik

Shashlik, or shashlyck (Russian: шашлык shashlykpronunciation), is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally by various other names in the Caucasus, Eastern Europe and Central Asia, and from the 19th century became popular as shashlik across much of the Russian Empire and nowadays in former Soviet Union republics.
The word shashlik or shashlick entered English from the Russian shashlyk, of Turkic origin. In Turkic languages, the word shish means skewer, and shishlik is literally translated as "skewerable". The word was coined from the Crimean Tatar: şış ('spit') by the Zaporozhian Cossacks and entered Russian in the 18th century, from there spreading to English and other European languages. Prior to that, the Russian name for meat cooked on a skewer was vertelnoye, from vertel, 'spit'. Shashlik did not reach Moscow until the late 19th century. From then on, its popularity spread rapidly; by the 1910s it was a staple in St Petersburg restaurants and by the 1920s it was already a pervasive street food all over urban Russia.
Shashlik was originally made of lamb, but nowadays it is also made of pork, beef, chicken or venison, depending on local preferences and religious observances. The skewers are either threaded with meat only, or with alternating pieces of meat, fat, and vegetables, such as bell pepper, onion, mushroom and tomato. In Iranian cuisine, meat for shashlik (as opposed to other forms of shish kebab) is usually in large chunks, while elsewhere the form of medium-size meat cubes is maintained making it similar to brochette. The meat is marinated overnight in a high-acidity marinade like vinegar, dry wine or sour fruit/vegetable juice with the addition of onions, herbs and spices.
While it is not unusual to see shashlik today listed on the menu of restaurants, it is more commonly sold in many areas in the form of fast food by street vendors who roast the skewers on a mangal over wood, charcoal, or coal. It is also cooked in outdoor environments during social gatherings, similarly to barbecue in English-speaking countries.
Despite the simplicity of preparing shashlik, the process of frying meat over an open fire can cause inconvenience for residents of apartment buildings.
Shacha noodles

Shacha noodles (simplified Chinese: 沙茶面; traditional Chinese: 沙茶麵; pinyin: shā chá miàn), also known as sate or satay noodles, is a noodle dish popular in southern Fujian province. It is a kind of soup noodles made by cooking satay soup made from satay sauce and adding bean sprouts, pork liver, and other ingredients.
On December 11, 1997, Xiamen Wu Zaitian Sate Noodles was identified as one of China's top famous snacks.
Satay is originally from Malaysia, but it can also be said to come from Indonesia. Tea drinking is popular in the Minnan region (another term for southern Fujian province), so the Malay word for sate is translated into Minnan's word for sa-te which is called sha-cha in Standard Mandarin. Another saying about the origin of shacha noodle is that "tay" in satay has a similar pronunciation to the local Hokkien word for tea-"cha" so people call this food which is made from satay sauce shacha noodle.
The common and main ingredients of shacha noodle are shacha sauce, oil noodles, beansprouts and water. Other ingredients can be added for flavor such as fried tofu or shrimp. Deluxe versions may include expensive ingredients like abalone.
Shacha sauce

Shacha sauce (Chinese: 沙茶; Pe̍h-ōe-jī: sa-te) is a savory, slightly spicy Chinese condiment used in Minnan cuisine (primarily Teochew, Hokkien, and Taiwanese). It is made from soybean oil, garlic, shallots, chili, Chinese brill, and dried shrimp. It is also sometimes sold as "Chinese barbeque sauce".
Shacha sauce is used many different ways; as a soup base, a barbeque meat rub, a dipping sauce (for hotpot), or a seasoning for stir-fries. It is also included with instant noodles manufactured in Vietnam, in their own packet alongside packets of soup base, dried vegetables, or other seasonings.
Shacha sauce is also known as sa-te in the Teochew and Hokkien dialects, reflecting its origins in satay sauce introduced by expatriate Min Nan people returning to China from Southeast Asia. During the 20th century, Teochew immigrants in Southeast Asia adapted satay sauce to local tastes, including the introduction of dried seafood. Shacha is now quite different from the peanut-based satay sauce popular in Malaysia and Indonesia. Following the Chinese Civil War, Teochew immigrants resettled in Taiwan and introduced shacha sauce to the Taiwanese culinary repertoire. One in particular, Liu Lai-chin, a Tainan-based noodle shop owner originally from Chaoshan, created the iconic Bullhead brand (牛頭牌) of shacha sauce in 1958. In the 1960s and 1970s, as beef consumption slowly gained cultural acceptance in Taiwan, shacha sauce became more popular among locals.
Hill Street Tai Hwa Pork Noodle

Hill Street Tai Hwa Pork Noodle (Chinese: 大华猪肉粿条面) is a street food stall in Kallang, Singapore. It is owned and run by Tang Chay Seng. In 2016, it became one of the first two street food locations in the world to be awarded a star in the Michelin Guide.
Hill Street Tai Hwa Pork Noodle is a street food stall, one of 6,000 such stalls within Singapore. It was founded in the 1930s by Tang Joon Teo, but after he fell ill during the 1960s, his second son Chay Seng took over its management. When Tang Joon Teo died in 1995, he left the stall to his three sons. Tang Chay Seng continues to run the stall, which was originally located at Hill Street, it moved in the 1990s to Marina Square and again in 2004 to Crawford Lane.
The stall serves bak chor mee (minced meat noodles), with the noodle component tossed through black vinegar, chilli paste and other ingredients, a recipe created by Tang Joon Teo. There are other affiliated stalls within Singapore, with his brother Tang Chai Chye formerly running High Street Tai Wah. His two sons now run two separate stalls under that brand name. Tang Chay Seng's nephew, Arthur Tung Yang Wee, runs the Lau Dai Hua stall within Terminal 2 of Singapore Changi Airport. These stalls resulted in a legal claim in 2008 by Tang Chay Seng when Arthur Tung Yang Wee ran an advertisement saying that his stall had moved from the original location of Hill Street. This resulted in a loss of business for Tang Chay Seng, as some customers believed that it was his stall which had moved. Tang Chay Seng lost the case, but was awarded a sum as a goodwill gesture.
Hill Street Tai Hwa Pork Noodle became one of the first two street food stalls in the world to be awarded a Michelin Star, alongside Hong Kong Soya Sauce Chicken Rice and Noodle, gaining the recognition in the 2016 list for Singapore; this was the first time that Singapore had a Michelin Guide created for it. The award has resulted in the usual queue increasing from around 30 minutes to up to two hours.
Hong Kong Soya Sauce Chicken Rice and Noodle

Hong Kong Soya Sauce Chicken Rice and Noodle (simplified Chinese: 香港油鸡饭·面; traditional Chinese: 香港油雞飯·麵) is a street food stall in Outram, Singapore. It is owned and run by Chan Hon Meng. In 2016, the stall became one of the first two street food locations in the world to be awarded a star in the Michelin Guide, although it lost its star in 2021. It has since become internationally franchised under the English name Hawker Chan.
Hong Kong Soya Sauce Chicken Rice and Noodle is a street food stall, one of over 6,000 such stalls within Singapore. It is owned and run by Chan Hon Meng, and has a signature dish of soy sauce chicken served with rice. On average it sells around 150 lunch chicken dishes each day; as of 2016, these dishes were priced at S$2. It is staffed by Chan and his two assistants. The stall itself is fairly typical for those in Singaporean hawker centres, featuring a neon sign and rows of hanging cooked chickens. Chan later opened a restaurant at 78 Smith Street named Hawker Chan Soya Sauce Chicken Rice & Noodle.
The stall became one of the first two street food stalls in the world to be awarded a Michelin Star, alongside Hill Street Tai Hwa Pork Noodle, gaining the recognition in the 2016 list for Singapore. This was the first time that Singapore had a Michelin Guide created for it. However, Hong Kong Soya Sauce Chicken Rice and Noodle failed to retain its one Michelin star in the 2021 list. The restaurant was later included in the Michelin Bib Gourmand.
Chan hoped that the award would result in more young people entering similar businesses, as he had concerns about stalls being run by elderly chefs with no successors to inherit them. Following the announcement of the Michelin star, the queues at the food stall increased in length and a two-hour wait was not uncommon. Sales also increased, from the previous average of 150 dishes per lunchtime to around 180. Chan said that he would not increase the prices of his dishes, saying "it’s not fair to raise them just because I won an award, in fact, my suppliers have increased prices four times in the last seven years and I’ve not changed my prices at all. I will continue trying to absorb the price increases until I really can’t do it."