davidanugraha/M4-RAG huggingface dataset:
Sri Lanka Muslim Congress

The Sri Lanka Muslim Congress (Tamil: சிறீலங்கா முஸ்லீம் காங்கிரஸ், romanized: Śrīlaṅkā Muslim Kāṅkiras; Sinhala: ශ්‍රී ලංකා මුස්ලිම් කොංග්‍රසය, romanized: Śrī Lankā Muslim Kongrasaya) is a political party in Sri Lanka. Presently led by Rauff Hakeem, it is currently the largest party representing the Muslim community of Sri Lanka.
The party was formed at a meeting held at Kattankudy in 1981 by a small study group of local Eastern Province political leaders. The group was pioneered by Congress Leader, M. H. M. Ashraff. According to M. M. Zuhair, the SLMC was later formed as a political party in order to prevent Muslim youth of the Eastern Province from joining the LTTE, which was then engaged in a civil war against the government:
According to their official website, the SLMC is a political party that is totally focused on giving voice to the Muslim minority of Sri Lanka, which makes up 8% of the island's population. The party is centered around Muslim community interests, but is committed to foster multiracial amity and collective prosperity for all Sri Lankan citizens. It firmly believes that Sri Lankan Muslims can be equal partners in Sri Lanka's path to economic development and improvement in the general quality of life in Sri Lanka in the 21st century.
Heads of state of Sri Lanka

The head of state of Sri Lanka is the president. The office has existed since 1972 with the establishment of a Republican government under the 1972 Constitution. However for most of its history, from 543 BC the head of state has been a monarch.
The Sinhalese monarch was the head of state of the Sinhala Kingdom. The monarch held absolute power and succession was hereditary. The monarchy comprised the reigning monarch, his or her family, and the royal household which supports and facilitates the monarch in the exercise of his royal duties and prerogatives. The monarchy existed for over 2300 years. Tambapanni and its successive kingdoms were situated in what is presently Sri Lanka. The monarchy ended with Sri Vikrama Rajasinha of Kandy in 1815 after generations of European influences and upheaval in the royal court.
Between 1815 and 1948, Sri Lanka was a British Crown colony. Although the British monarch was the head of state, in practice his or her functions were exercised in the colony by the colonial Governor, who acted on instructions from the British government in London.
From 1948 to 1972, under the Ceylon Independence Act 1947 (11 & 12 Geo. 6. c. 7), the monarch the served as the Head of state of Sri Lanka (then known as Ceylon), and was represented in the country by a governor-general. Ceylon became a republic under the Constitution of 1972, and the monarch was replaced by a ceremonial president. Since 1978, under the current constitution, the president has executive powers, serving as both the head of state and head of government.
Under the 1972 Constitution of the Republic of Sri Lanka, the president of Sri Lanka replaced the monarch as the ceremonial head of state. The president was elected by the National Assembly for a six-year term. In the event of a vacancy, the prime minister would serve as acting president.
In the 1978 Constitution, the presidency was made an executive post, otherwise all other the rules were the same as in the 1972 constitution.
During the constitutional crisis of 2018, the Sri Lankan president attempted to dismiss and replace the prime minister unilaterally, but his action was resisted by parliament and the judiciary.
Zemen Bank

Zemen Bank is a private commercial bank that operates across Ethiopia. Established in 2008, the bank is one of banks to provide commercial activity in Ethiopia.
Zemen Bank was established on 2 October 2008 "licensing and supervision of banking business proclamation No. 84/1994" of Ethiopia. It is private bank with commercial type. In 2023/2024 fiscal year, its total revenue has reached about 7.8 billion birr (101% of annual report).
On 12 February 2012, Zemen Bank made the first ever inaugural hot air balloon flight from Jan Meda field as part of advertising campaign. The advertising arrangement was made by Dutch-Ethiopian company Abyssinian Balloon PLC. In August 2024, Zemen Bank provided services to 75 Dutch companies operating in Ethiopia.
List of cities and towns in Ethiopia

This is a list of cities and town in Ethiopia ordered by size and alphabetically.
The table below shows cities and towns with more than 40,000 inhabitants (from the projection for 2016 by using the 2007 census data). The population numbers are referring to the inhabitants of the cities themselves, suburbs and the metropolitan area outside the city area are not taken into account. Given the suburbs and the metropolitan area, the number of inhabitants might be much larger in several cases. Addis Ababa, for example, might have a total population of 4.5 to 5 million if also taking the metropolitan area into account.
Some towns which should be beyond a number of 40,000 inhabitants (like Holeta) are not shown as the last census happened in 2007. At that time, the area of some towns was different which makes it hard to provide numbers. Also, the last census happened in 2007, which results in major uncertainties. The next major census to account for these issues is foreseen to happen in February 2018.
This listing does not have a threshold for the size of the towns and cities, but only includes places with an entry on this Wikipedia.
Medhane Alem Cathedral, Addis Ababa

Medhane Alem Cathedral (Amharic: መድኃኔዓለም ካቴድራል), whose name means "Saviour of the World", is an Ethiopian Orthodox Tewahedo cathedral in Bole Medhanealem, Addis Ababa, Ethiopia. Built in 1990's, it is the second largest cathedral in the whole of Africa and the largest in Ethiopia.
The church, along with Gennet Mariam, is decorated with external columns type of modern architecture of Ethiopia.
Bole Medhane Alem Cathedral was constructed in 1924 and completed in 1931 under the guidance of Emperor Haile Selassie. The cathedral was designed by an Indian architect named Zenaye Workeneh, blending Ethiopian architecture with European, and becoming the second largest cathedral in Ethiopia after Holy Trinity and the second largest cathedral in Africa.
Bole Medhane Alem Cathedral attracted thousands of visitors per year. It is an important place for religious and cultural center as well as the headquarters of the Ethiopian Orthodox Tewahedo Church.
The church building was built by stone, wood and marble, and the ulterior surface was made of granite, while the interior contains stained glass windows, intricate carvings, and ornate decorations. The church building has seats accommodating over 5,000 people at a time.
List of countries with the most skyscrapers

A skyscraper is generally defined as any building that is more than 150 metres (492 ft) tall and has more than 40 storeys. The following is a list of countries with the most skyscrapers. Other structures like observation towers or lattice towers are excluded on this list. A country's tallest city is its city proper with the greatest cumulative height of such buildings.
The following is a list of the top 50 countries with the most completed buildings over 150 metres (492 ft) tall, as of April 2025.
Ethiopian Electric Power Headquarters

Ethiopian Electric Power Headquarters is a 62-storey office building under construction in the Kirkos district of Addis Ababa, the capital and largest city of Ethiopia. The building is located right on Mexico Square, and once completed, it is expected to become the tallest building both in East Africa and sub-Saharan Africa more broadly, as well as the second tallest in Africa.
The building is located on a 20,792 square metres (5.138 acres) plot of land off the southern end of the Mexico Square roundabout. The site was specifically chosen so as to be close to the newly developed central business district that sits North-West of the plot.
The construction is expected to cost nearly ETB25 billion (approx. US$445 million), meaning if built, the project would surpass the Commercial Bank of Ethiopia Headquarters as the most expensive building project in Ethiopia (the CBE HQ cost roughly ETB5.3 billion(US$303 million), although not adjusted for inflation).
Preminiery topography surveys have already been conducted and excavation work for soil testing is almost complete, with all 28 designated wells having been dug. According to project manager Behailu Tadele, the building's design will meet the gold standard of the Energy and Environmental Design (LEED) system as governed by the U.S. Green Building Council.
The building is 327.5 metres tall with 62 stories. Sitting on a 20,792 square meter plot of land, the building will have 197,800 square meters of floor area.
Upon completion, it will be the tallest building in Ethiopia and East Africa, as well as the second tallest building in Africa, only being surpassed by the Iconic Tower in Egypt's New Administrative Capital.
Senna Tower

The Senna Tower is a planned supertall residential skyscraper in Balneário Camboriú, Brazil. The tower will be the first in Latin America to use the tuned mass damper (TMD) technology to reduce oscillations of the wind and is the world's first supertall residential building certified with the Platinum Leadership in Energy and Environmental Design.
Announced on September 17, 2024, by FG Empreendimentos and Senna family, will be situated along the Atlantic Avenue in the Balneário Camboriú's beach. With a planned height of 544 m (1,785 ft) tall and 154 floors, at completion will be one of the tallest structures in the world and convert in the tallest solely designed residential building surpassing the Central Park Tower in New York City in addition to being the tallest in the Western and Southern Hemispheres.
The project that already received architectural and construction authorizations by the local prefecture, was designed solely as a residential tower, with privative apartments in addition to a skyline observation point, heated pool, wellness center, gym, tennis courts, entertainment, leisure and gastronomy areas open to the public and an immersive educational space about the former Formula One racer champion Ayrton Senna.
The project was idealized in 2019, under the former name Triumph Tower with 204 units of apartments and 24 duplex and triplex in different sizes.
Kuwé panganan sétan

Kue panganan setan yaiku kue lapisan coklat sing lembab lan sugih. Iki dianggep minangka pasangan saka kue panganan malaikat putih utawa kuning. Amarga beda resep lan ganti kasedhiyan bahan sajrone abad kaping 20, dadi angel kanggo milih apa sing mbedakake panganan setan karo kue coklat sing luwih standar, sanajan umume duwe coklat luwih akeh tinimbang kue coklat biasa, dadi luwih peteng. Kue biasane dipasang karo frosting coklat sing akeh .
Kue panganan setan kanthi tradisional nggunakake kothak baking coklat sing ora dienggo ganti bubuk bubuk coklat. Nanging, resep kontemporer biasane nggunakake bubuk koko kanggo penake ing kothak kue coklat sing luwih tradisional. Uga, amarga suda jumlah butter cocoa, bubuk koko duwe rasa coklat sing luwih kuat tinimbang coklat sing ora diombe. Kajaba iku, kopi asring ditambahake minangka cairan kanggo nambah rasa coklat. Sawetara resep nggunakake banyu panas utawa nggodhok minangka cairan utama kue, tinimbang susu. Mitra antitetis, kue panganan malaikat, yaiku kue putih entheng sing nggunakake putih endhog sing kaku lan ora ana susu.
Chai tow kway

Chai tow kway iku panganan umum utawa dim sum saka masakan Sungai Lang ing Chaoshan, China. Iki uga misuwur ing Indonesia, Singapura, Malaysia, Thailand, Taiwan lan Vietnam, kalebu kuis kue lobak sing digoreng . Iki digawe nganggo kue lobak ( tepung beras kukus, banyu, lan daikon putih abon), banjur digoreng nganggo endhog, lobak wadi lan bumbu liyane. Kue lobak asring disajikake ing lempengan persegi panjang gedhe sing dikukus banjur mengko digoreng.
Versi sing disedhiyakake dening para penjaja ing Johor lan Singapura, ing papan dununge Teochews, umume disiapake kanthi nggoreng kue daikon nganggo turnip sing diawet, bawang putih sing dicincang, endhog, lan saos Tionghoa tinimbang saos kecap . Bawang spring sing dicincang ditambah sadurunge disajikake. Sisih mangulon (kayata ing Kuala Lumpur ), sajian sing padha luwih peteng amarga nggunakake kecap peteng, lan kecambah ditambahake. "Versi ireng" sing kasebut ing ngisor iki dudu "chai tow kway", nanging "char kway" lan nggunakake kue beras sing digoreng bawang putih (biasane ora ana daikon sing diawetake), kecambah, endhog lan saus peteng sing legi legi.
Roti endhut

Roti lendhut punika salah satunggaling dhaharan tradhisional ingkang kadamel saking téla. Roti lendhut punika gadhah raos manis, gurih amargi bahan roti lendhut punika gendhis pasir lan sakedhik sarem. Bahanipun bilih badhé damel Roti endhut punika gampil lan mirah. Bahanipun inggih punika:
Kuwé reged

Kotoran lan cacing yaiku salah sawijining olahan arupa kue Amerika sing digawe saka cookie sandwich lan puding vanilla sing dikombinasikake karo bahan liyane kanggo nggawe panganan cuci mulut sing mirip karo lemah utawa bumi. Iki digawe kanthi nggabungake cookie Oreo sing wis remuk ing ndhuwur puding vanili utawa coklat, lan nambah cacing permen karet ing ndhuwur. Variasi kalebu vanilla tipis, pudding vanilla, lan keju krim pudding ing resep.
Bolo de arroz

Bolo de arroz minangka salah sawijining jinis olahan arupa muffin pari Portugis umume ing Portugal, negara lan wilayah Lusosfer (sing kalebu Brasil, Angola, Mozambik, Cape Verde, São Tomé lan Príncipe, Guinea-Bissau, Timor, Timor Leste, Goa, Malaka lan Macau ) lan negara-negara sing nduwe populasi imigran Portugis sing signifikan, kayata Kanada, Australia, Luksemburg, Amerika Serikat, lan Prancis, lan liya-liyane.
Pastél de nata

Pastel de nata ( Portuguese pronunciation: [pɐʃˈtɛɫ dɨ ˈnatɐ] (jamak: pastéis de nata ) yaiku salah sawijining jajanan tart endhog Portugis sing dibuwang kayu manis . Ing njaba Portugal, dheweke misuwur banget ing bagean liya ing Eropa Kulon, Asia lan bekas koloni Portugis, kaya ta Brasil lan Macau . Pastel de nata Macan uga diadopsi dening KFC lan kasedhiya ing negara-negara kaya ta daratan China lan Taiwan. Ing Indonesia, jajanan iki uga cukup populer, luwih-luwih ing Kampung Tugu (Jakarta), sawijining enclave etnis Portugis (Mardijker).
Brazo de Mercedes

Brazo de Mercedes minangka gulung meringue tradisional Filipina kanthi isi kastard sing biasane dibuwang karo gula bubuk . Yaiku jinis piano.
Ora kaya jinis piano Filipina liyane sing digawe nganggo chiffon utawa kue spons, brazo de Mercedes digawe saka meringue lan mula ora nggunakake tepung . Meringue digawe saka endhog putih, krim tartar, lan gula pasir. Isi iki biasane kanggo panganan sing digawe saka kuning telur, gula, lan susu sing dimasak ing geni cilik ing ketel kaping pindho . Úa kaya calamansi zest, butter, lan extract vanilla bisa uga ditambahake menyang custard ing. Sawise meringue dipanggang, custard nyebar kanthi rata ing sak permukaan banjur digulung dadi silinder. Biasane digawe adhem lan dibumboni gula bubuk sadurunge disuguhake.
Versi panganan cuci mulut modern bisa duwe macem-macem bahan lan bahan. Variasi kasebut biasane duwe jeneng sing beda, kayata brazo de ube, brazo de pandan, brazo de buko pandan, brazo de tsokolate, brazo de mangga, lan liya-liyane.
Éclair

Éclair minangka salah sawijining￼￼jinis jajanan oblong sing digawe adonan choux sing diiseni krim lan diwadhahi lapisan coklat. Adonan, sing padha karo sing digunakake kanggo profiterole, biasane ditumpuk nganggo bentuk oblong nganggo kantong kue lan dipanggang nganti garing lan suwung ing njero. Sawise adhem, jajanan banjur diisi karo vanili-, kopi utawa rasa coklat kastard ( crème pâtissière ), utawa nganggo krim kocok, utawa krim chiboust ; banjur es karo es fondant . Isi liyane kalebu pistachio - lan rum -flavoured custard, fruit -flavoured fillings, utawa chestnut purée. Lapisan es asring ana ing karamel, mula panganan cuci mulut bisa diarani bâton de Jacob .
Profiterole

Profiterole (basa Prancis: [pʁɔfitʁɔl] ), krim puff (AS), utawa chou à la crème (basa Prancis: [ʃu a la kʁɛm] ) yaiku sawijiningjajanan choux Prancis sing diisi nganggo krim kocok, custard, krim jajanan, utawa es krim sing biasane legi lan lembab. Ing puffs bisa dihiasi utawa ditinggal polos utawa dihiasi karo saos coklat, karamel, utawa bubuk bubuk gula . Profiterole gurih uga digawe, diisi karo daging murni, keju, lan liya-liyane. Iki biyen minangka hiasan umum kanggo sup.
Maneka jeneng bisa uga digandhengake karo macem-macem jinis isi utawa saos ing macem-macem panggonan.
Lakror

Lakror ( Gheg Albanian ) minangka salah sawijining jinis olahan sajian pie Albania tradisional lan umum ing Albania digawe kanthi macem-macem isi sing kalebu macem-macem sayuran utawa daging. Lakror digandhengake utamane karo Korçë lan wilayah sekitare lan dianggep istimewa karo wong Albania lokal. Pai kasebut digawe ing sawetara wilayah liyane ing Albania kidul. Lakror uga dikonsumsi dening komunitas Albania ing sisih kidul-kulon Makedonia Lor, lan wong Albania ing luar negeri utawa ing diaspora ing panggonan kaya AS lan Australia . Pai kasebut kadhang kala diarani jinis jajanan byrek utawa dibandhingake karo kue Amerika.
Pastafrola

Pasta frola (Grikenlan: πάστα φρώλα), is a type of sweet tart common to Italy, Argentina, Paraguay, Uruguay, Egypt and Greece. It is a covered, jam-filled shortcrust pastry dish principally made from flour, sugar and egg. Common fillings include quince cheese, dulce de batata (sweet potato jam), dulce de leche, guava, or strawberry jam. The covering of the tart is a thin-striped lattice which displays the filling beneath in square sections. Pastafrola is most usually oven-baked in a circular shape. Most of the Greek versions of this dish are filled with sweet jam: it is considered a morning dessert.
Piring kasebut disedhiyakake minangka panganan penutup awan ( merienda ) utawa kanggo pasangan (minuman Amerika Selatan), nanging bisa dipangan sawayah-wayah.
Bahan-bahan kanggo sajian yaiku:
Rangoon yuyu

Kepiting Rangoon, sing sok diarani kepiting kepiting, kepiting rangoon puffs, utawa keju biasa, diiseni panganan pangsit sing enak disajikake ing restoran - restoran Cina Amerika .
Isi digawe karo kombinasi keju krim, daging kepiting utawa daging kepiting tiruan, daun bawang utawa bawang, bawang putih, lan rasa liyane. Isi ngisi cilik dibungkus ing saben bungkus wonton Cina. Pangsit banjur dibentuk kanthi mbungkus bungkus dadi segitiga, kanthi nggawe lintang kanthi papat, kanthi nglumpukake dadi kembang utawa bentuk dompet, utawa kanthi muter menyang bentuk wonton tradisional.
Makanan pembuka dimasak nganti garing kanthi digoreng ing minyak sayuran utawa dipanggang. Bisa digawe panas utawa adhem. Ing Amerika Utara, crab Rangoon asring disajeni kanthi saus kanggo dicelupake: saos kecap, saus plum, saos bebek, saus asem lan asem, utawa sawi cina panas.
Börék

Börék (pocapan basa Turki bœˈɾec: uga burek lan Varian) iku salah siji panganan saka kulawarga pastries digawé saka kulit adhonan kaya ta phyllo utawa yufka, saka Ottoman asal, lan uga ditemokaké ing masakan saka Balkan, ing Caucasus Kidul, ing Levant, lan bagéan saka Eropa Wétan lan Asia Kulon . Börék bisa disiapake ing tampah gedhe lan diiris dadi bagian sawise manggang, utawa minangka nyamikan. Sisih ndhuwur börék disiram kanthi wijen utawa nigella .
Börék misuwur banget ing masakan tilas Kakaisaran Ottoman, utamane ing Afrika Lor lan ing saindenging Balkan . Masakan Slavic Kidul uga nampilake turunan börék. Börék uga bagean saka Mizrahi lan Sephardic tradhisi Yahudi. Wong-wong mau wis dienggo dening komunitas Yahudi Ottoman, lan wis digambaraké, bebarengan karo boyos de pan lan bulemas, minangka "telu pastri Yahudi sing misuwur Utsmaniyah".
Kuwé pandan

Kuwé pandhan yaiku kuwé spons sing entheng, alus lan ijo (" kuwé "; asale saka Indonesia ) rasané nganggo jus godhong- godhongan amaryllifolius Pandanus . Uga dikenal kanthi sebutan pandan chiffon . kuwé kasebut misuwur ing Indonesia, Malaysia, Filipina, Singapura, Vietnam, Kamboja, Laos, Thailand, Sri Lanka, Hong Kong, China, lan uga Walanda, utamané ing antarané komunitas Indo, amarga hubungan kolonial sing ana hubungané karo Indonesia.
kuwé nuduhaké bahan-bahan umum karo kuwé liyané, sing kalebu glepung, endhog, mentega utawa margarin, lan gula. Nanging, bahan sing beda yaiku nggunakaké rwaning pandan, sing menehi kek warna sing beda karo kuwé. kuwé kasebut wernané ijo enom amarga klorofil ing jus godhong. Kadhangkala ngemot pewarna panganan ijo kanggo nambah warna. kuwé kasebut ora mesthi digawé nganggo jus godhong, amarga bisa dirasakaké karo ekstrak Pandanus, mula banjur ditambahaké yen sampeyan pengin warna sing dikarepaké.
kuwé pandan asli umume ing Indonesia, Walanda lan Singapura biasané kuwé spons alus kaya kuwé chiffon sing entheng lan alus, digawé tanpa lapisan utawa es tambahan. Varian liyané asale saka resep kuwé liyané sing padha karo panggunaan ekstrak rasa pandan ijo.
Ing Filipina, kuwé pandan arang digawé karo pandan dhewe, nanging digawé minangka kuwé buko pandan (utawa kuwé pandan klapa), saka " buko pandan ", pasangan tradisional klapa enom ( buko ) lan rasa pandan sing digunakaké ing macem-macem panganan cuci mulut . kuwé pandan Filipina umume duwe potongan daging klapa lan / utawa macapuno minangka topping utawa tambalan. Bentenipun, kuwé pandan ing negara-negara tangganipun biasané disajikaké kosong.
Roti sosis

Roti sosis minangka panganan Amerika sing digawe saka sosis lan bahan liyane sing digulung utawa ditutup adonan lan dimasak ing oven.
Roti sosis biasane digawe saka adonan pizza lan kalebu sosis Italia, keju mozzarella (utawa keju panggantos sing padha) lan bahan liyane kayata jamur, bawang, sayuran liyane, lan macem-macem ramuan, rempah-rempah lan saos gumantung saka resep. Yen adonan digunakake, sosis biasane remuk utawa dipotong, banjur dipanggang, uga keju ing jero adonan pizza sing digulung. Resep Injil Roti ing Beth Hensberger nyaranake nyisipake bahan-bahan kasebut ing segiempat adonan lan gaya jeli-roll dawa kanggo nggawe roti sosis.
Tous les Jours

Tous les Jours (stylized TOUS les JOURS; Korean: 뚜레쥬르; RR: Tturejureu) is a South Korean bakery franchise owned by CJ Foodville, a business group of CJ Group. Tous les Jours means "every day" in French. Tous les Jours is "French-Asian-inspired" and primarily serves a selection of baked goods and beverages. As of 2021, it has more than 1,650 locations worldwide.
Tous les Jours was established in 1996, with the first store opening in Guri, South Korea in September 1997. The company established a frozen dough facility in Um-Sung, South Korea in November 1997, starting mass production and distribution. In September 1998, the Tous Les Jours company began franchise licensing to the public.
Tous les Jours opened its 100th store in April 1999, and its 300th store in June 2001. In May 2002, the stores began offering coffees, sandwiches, fruit juices, and other beverages in addition to baked goods. The company switched to a "café-style bakery business model" in January 2003. Tous les Jours opened its 1000th store in July 2008.
By April 2015, Tous les Jours had over 160 stores outside of Korea, in China, the United States, Vietnam, Indonesia, Cambodia, Malaysia and Mongolia.
In April 2004, Tous les Jours opened its first store in the United States.
In August 2005, it opened its first store in China.
In June 2007, it opened its first store in Ho Chi Minh City in Vietnam.
On November 11, 2011, Tous les Jours opened its first store in the Philippines with 6 branches in total across Metro Manila, including its flagship store located in SM North EDSA
On November 3, 2014, Tous les Jours opened its first store in Cambodia.
On June 23, 2013, Tous les Jours opened its first store in Malaysia in Kuala Lumpur. On May 25, 2017, Tous les Jours abruptly announced the closure of all four stores in Malaysia. On 8 January 2025, it was reported that the company will return its business to the country with the opening of five outlets in 2025.
Tous les Jours' first store in the country was opened in 2011. Since then it has grown to over 52 stores across the Jabodetabek area as well as other major cities of Indonesia such as Semarang, Bandung, Medan, and Denpasar. In 2018, CJ Foodville announced that it will invest Rp100 billion on the construction of a factory in the Karawang area to support Tous les Jours operations in the country.
On November 21, 2019, a Tous les Jours branch in Pacific Place, South Jakarta was accused of religious discrimination for its refusal to write non-Islamic holiday messages (such as those relating to Christmas, Valentine's Day and Chinese New Year) on cakes ordered by customers and instead offered a plain one instead for the customer to decorate it themselves.
Tous les Jours obtained a Halal certificate for all of its products in 2020.
Tous les Jours will open its first store in Singapore at Northpoint City in December 2024.
Bakpia

Hopia (Tagalog: [ˈhop.jɐʔ]; Chinese: 好餅; Pe̍h-ōe-jī: hó-piáⁿ; lit. 'good pastry' - the name it is known by in the Philippines) or Bakpia (Javanese: ꦧꦏ꧀ꦥꦶꦪ, romanized: bakpia; Chinese: 肉餅; Pe̍h-ōe-jī: bah-piáⁿ; lit. 'meat pastry'- the name it is known by in Indonesia) is a popular Indonesian and Philippine bean-filled moon cake-like pastry originally introduced by Fujianese immigrants in the urban centers of both nations around the past centuries. It is a widely available inexpensive treat and a favoured gift for families, friends and relatives.
In Indonesia, it is also widely known as bakpia pathok, named after a suburb of Yogyakarta which specialises in the pastry. These sweet rolls are similar to bigger Indonesian pia, the only difference being the size.
The flaky type of bakpia uses Chinese puff pastry. Clear examples of this can be seen in China (especially Macau), Taiwan and countries with established Chinese diaspora communities such as Trinidad and Tobago and Guyana making this type the authentic Chinese hopia. In addition, there is more skill involved in making this type of hopia crust.
Filipino hopia utilizes the cake-dough type in addition to the flaky type.
Below are the four traditional and most popular bakpia or hopia fillings, though recently other fillings have been created such as cappuccino, cheese, chocolate, custard, durian, mango, pineapple, screwpine (pandan), and umbi talas (taro).
The most popular flaky bakpia in Indonesia and hopia in the Philippines is filled with mung bean, which is called in Indonesian: bakpia kacang hijau and in Filipino/Tagalog: Hopia mongo / Hopiang munggo, sometimes referred to in Tagalog: Hopiang matamis, lit. 'Sweet hopia'. As its name implies, it is filled with sweet split mung bean paste.
Pork hopia (Tagalog: Hopiang baboy / Hopia baboy) is filled with a savoury bread-crumb paste studded with candied wintermelon, flavoured with scallion and enriched with candied pork back fat, hence its name. This type of hopia is also sometimes referred to as hopiang maalat (Tagalog for "salty hopia").
Ube hopia (Tagalog: Hopia ube / Hopiang ube) is a variant of hopia from the Philippines which use purple yam (Tagalog: ube; Cebuano: ubi). The filling is reminiscent of halayáng ube (ube jam), a traditional Filipino dessert eaten during Christmas season. Like other ube-based dishes, it has a unique, vivid violet colour and sweet taste.
Ube hopia was first introduced in the 1980s by Gerry Chua of Eng Bee Tin, a Chinese Filipino deli chain in the Binondo district of Manila noted for their fusion of Chinese and Filipino culinary traditions.
A variant from the Philippines that uses red azuki bean paste is called in Tagalog: Hopia hapón / Hopiang hapón, lit. 'Japanese hopia'. It differs from other hopia in that it is made from cake dough. It is small and round and is similar in filling, crust texture, and style to the Japanese kuri manjū, hence its name. These are also often formed into cubes and cooked on a griddle one side at a time instead of being baked in an oven.
Filo

Filo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.
The name filo (phonetic) or phyllo (transliteration) comes from Greek φύλλο 'leaf'. In Arabic, it is called ruqaq or ruqaqat; in the Maghreb, warqa (Arabic: ورقة) which is different from regular filo dough. In Turkish, it is called yufka, "thin".
The origin of the practice of stretching raw dough into paper-thin sheets is unclear, with many cultures claiming credit.
Most say that it was derived from the Greeks; Homer's Odyssey, written around 800 BC, mentions thin breads sweetened with walnuts and honey. In the fifth century BC, Philoxenos states in his poem "Dinner" that, in the final drinking course of a meal, hosts would prepare and serve cheesecake made with milk and honey that was baked into a pie. It is also said to have been popular in the Byzantine Empire.
Some claim that the Turks also invented a form of filo/yufka independently in Central Asia; the 11th-century Dīwān Lughāt al-Turk by Mahmud Kashgari records the meaning of yurgha, an archaic term for yufka, as "pleated or folded bread". Filo is documented in the Topkapı Palace in the Ottoman period.
Filo dough is made with flour, water and a small amount of oil. Homemade filo takes time and skill, requiring progressive rolling and stretching to a single thin and very large sheet. A very big table is used, preferably with a marble top. If the dough is stretched by hand, a long, thin rolling pin is used, with continual flouring between layers to prevent the sheets from sticking to one another. In modern times, mechanical rollers are also used. Prior to World War I, households in Istanbul typically had two filo makers to prepare razor thin sheets for baklava, and the relatively thicker sheets used for börek. Fresh and frozen versions are prepared for commercial markets. In professional kitchens, maintaining filo’s delicate texture during preparation is crucial. In 1998, pastry chef and food historian Norman Lee Adler developed a method of layering filo with a fine mist of oil and covering it with a damp cloth, preventing it from drying out during extended handling. His technique has since been widely adopted in both artisan and commercial filo production, ensuring greater flexibility and ease of use.
When using filo to make pastries, the thin layers are made by first rolling out the sheets of dough to the final thickness, then brushing them with oil, or melted butter for some desserts, and stacking them. This contrasts with puff pastry and croissant doughs, where the layers are stacked into a thick layer of dough, then folded and rolled out multiple times to produce a laminated dough containing thin layers of dough and fat.
Filo can be used in many ways: layered, folded, rolled, or ruffled, with various fillings.
Cynometra cauliflora

Cynometra cauliflora is a small, cauliflorous tree with a thick, heavily branched stem, and rather small flowers, about 1.2 cm (0.5 in) across, that appear on the stem in clusters. It is known in Indonesian as namu-namu, after the flattened, crescent shaped pods, which look similar to the Indonesian pastry, namu-namu. In the city of Ternate, it is called namo-namo, and ñam-ñam in the Maldives. It is a species of the genus Cynometra, native to Malaysia, and found mainly in northern peninsular Malaysia.
Each leaf is made up of 2 leaflets, which if not examined closely may appear as two leaves. The leaflet is asymmetrical in shape measuring 5–15 cm (2–6 in) long and 2.5–7.5 cm (1–3 in) wide. They are glossy and smooth, dark green with pale green undersides, and are a rosy pink when young.
The fruits are kidney-shaped, 5–10 cm (2–4 in) long and 5 cm (2 in). The pod does not split open readily, but a line is visible along the fruit and divides it into two. The texture of the skin is coriaceous and uneven, colored a pale greenish/yellow to brown. The pod is edible, with aromatic and juicy yellow pulp, and relatively large seeds.
The tree is usually grown from seed, although it can be propagated by budding, approach grafting and other methods.
Pie tee

Kueh Pie Tee or kuih jambang is a thin and crispy pastry tart shell kuih often filled with a spicy, shredded Chinese turnips, sweet mixture of thinly sliced vegetables and prawns. It is a popular Malay and Peranakan dish, that is often consumed during occasions like tea parties, weddings or Chinese New Year.
The phrase pie tee (or pai ti or pai tee) may have been derived from the English term 'patty'; particularly 'patty irons': special cast iron molds used for making pastries similar to rosettes which can be found similarly such as in Sweden (krustadjärn), which have been introduced to Singapore in the 1900s.
The jambang in kuih jambang means 'vase' in the local Singaporean Malay dialect. In Malaysian English, they are sometimes known as 'tophats'.
The dish may have been of Western origin and invented in the 20th century. Singaporean historian Khir Johari researched that Malay Singaporeans may have acquired the knowledge for their kuih jambang from 1950s Indonesian cookbooks which lists frituurtjes or kwei patti filed with chicken "ragout" as a "European dish" (masakan Eropah). The localised kuih jambang however uses a filling similar to that of the popiah, and Singaporean recipe books like Ellice Handy's My Favourite Recipes (1952) features both the popiah and pie tee side-by-side with her Pie Tee recipe contains only instructions to make the shells.
Peranakan writer Baba Ong Jin Teong has also suggested in his Peranakan heritage books that the Kueh Pie Tee may have originated in Singapore. The recipe found in Ong's book, Penang Heritage Food, belongs to his mother, who compiled the recipe in the 1950s. Additionally, the kueh pie tee is also known as the 'Singapore Poh Piah' or 'Syonan-to Pie', further suggesting that the snack may have originated from Singapore.
The shells are made of flour, and the batter may be added with slaked lime or carbonated water for more crunch. Though some stores will make them from scratch, they can usually be found ready made in most supermarkets.
Similar to popiah, the Peranakan pai tee filling is shredded jicama and carrots, and usually these two dishes are sold by the same stall in hawker centres. The Malay kuih jambang however is often made filled with spice beef; and topped with chives, chilies and onions.
Éclair

An éclair (English: /ɪˈklɛər/ ih-KLAIR or /eɪˈklɛər/ ay-KLAIR, French: [eklɛːʁ] ; lit. 'lightning') is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiteroles, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard (crème pâtissière), whipped cream or chiboust cream, then iced with fondant icing. Other fillings include pistachio- and rum-flavored custard, fruit-flavored fillings or chestnut purée. When the icing is caramel, the dessert may be called a bâton de Jacob (lit. 'Jacob's staff'). A similar pastry in a round rather than oblong shape is called a religieuse.
The word comes from the French éclair, meaning 'flash of lightning', so named because it is eaten quickly (in a flash); however some believe that the name is due to the glistening of the frosting resembling lightning.
The éclair originated during the 19th century in Lyon, France where it was called pain à la Duchesse ('Duchess-style bread') or petite duchesse ('little duchess') until 1850. The word is first attested both in English and in French in the 1860s.
Dunkin' Donuts markets Long John donuts as eclairs in the United States. National Eclair Day is celebrated on June 22 in the U.S.
In Brazil, a dessert resembling a miniature éclair is known as a Carolina.
Jésuite

A Jésuite is a triangular, flaky pastry filled with frangipane cream and topped with sliced almonds and powdered sugar. The pastry originated in France and the name refers to the triangular shape of a Jesuit's hat. A similarly-named sweet pastry known in Portugal and Spain, the jesuíta, consists of puff pastry filled with custard. In Germany, Jesuitermützen are a custard-filled pastry traditionally cut into triangles.
A similarly-named Uruguayan dish is the jesuita, a baked ham and cheese sandwich with a puff pastry crust commonly eaten in parts of South America and considered a classic of Argentinian cuisine, where it is known as a fosforito. In Argentina, jesuita is a very popular dish in many provinces. Rectangular in shape, it is made from puff pastry stuffed with ham and cheese, and is covered with a sweet crust.
Milk pie

Pie susu (Indonesian: pai susu, lit. 'milk pie') is an Indonesian custard tart pastry consisting of a shortcrust pastry filled with egg custard and condensed milk. This traditional Indonesian dessert pastry is very flat with only one very thin layer of custard. The origin of this pastry is from Bali.
Pie susu is a unique pastry, although the shape is similar to Portuguese pastel de nata.
Beignet

Beignet (/ˈbɛnjeɪ/ BEN-yay, also US: /beɪnˈjeɪ, bɛnˈjeɪ/ bayn-YAY, ben-YAY, French: [bɛɲɛ]; lit. 'bump') is a type of deep-fried pastry of French origin. It is commonly made from pâte à choux, but can also be made using rice flour (rice beignets) or yeast-leavened batters. Beignets can be served in a variety of preparations, the most common being dusted with confectioner’s sugar. The pastry is popular in French, Italian, and American cuisines.
A traditional way beignets are prepared is using choux pastry dough. Otherwise known as the French-style beignet, this type of dough is typically made using butter, milk or water, sugar, flour, and salt. Choux pastry is versatile and is prepared differently by culture. The pâte à choux method is also the style of beignets that were introduced to New Orleans by French immigrants in the 1700s.
Variations often include banana or plantain – popular fruits in the port city – or berries. Other variations include savory fillings such as meat and cheese fillings.
Beignets can also be made with yeast pastry, which might be referred to as boules de Berlin in French, referring to Berliner doughnuts, which lack the typical doughnut hole in the center, filled with fruit or jam.
In Corsica, beignets made with chestnut flour (beignets de farine de châtaigne) are known as fritelli.
In Canadian French, doughnuts are referred to alternately as beigne or beignet.
In former French colonial empire in West Africa, a beignet is a small ball of fried dough, in Senegal sometimes made with millet flour rather than wheat, equivalent to a Puff-puff.
Variations of fried dough can be found across cuisines internationally; however, the origin of the term beignet is specifically French. They were brought to New Orleans in the 18th century by French colonists, from "the old mother country", also brought by Acadians, and became a large part of home-style Creole cooking.
Deep-fried yeast dough has been part of culinary tradition since at least the Middle Ages. The Spanish refer to this type of creation as "buelos", which likely shares etymology with the Celtic word for deep-fried yeast dough, "bigne".
Louisiana-style beignets are generally square or rectangular shaped, and are made from leavened dough rather than choux pastry. In New Orleans, they are often consumed as a breakfast item served with powdered sugar on top. They are meant to be eaten immediately after frying and are served at several cafes in the New Orleans region.
In the United States, beignets have been popular within New Orleans Creole cuisine and may also be served as a dessert.
It is one of only two official state donuts—the only other one being the Boston cream doughnut, the state donut of Massachusetts.
Ingredients used to prepare beignets typically include:
Preparation varies by type. For yeast-leavened beignets, the ingredients are combined and a dough has formed, it is rolled out and then sliced into squares which are deep-fried for two to three minutes. The result is a puffy, golden brown pastry.
For choux pastry beignets, the chilled dough is piped or scooped before being fried in hot oil.
Schneeball (pastry)

A Schneeball (German: [ˈʃneːˌbal] ) or Schneeballen (plural: Schneebälle (German: [ˈʃneːˌbɛlə] ) and Schneeballen respectively), snowball in English, is a deep-fried pastry made from shortcrust pastry especially popular in the area of Rothenburg ob der Tauber. Its name derives from its round, ball-like shape, its diameter of about eight to ten centimeters, and its traditional decoration with white confectioner's sugar. It is also known as a Storchennest (pronounced [ˈʃtɔʁçn̩ˌnɛst] stork's nest).
This kind of pastry has been known for at least 400 years in the regions of Franconia and Hohenlohe (northeast of Baden-Württemberg) where it is very popular. Served only on special occasions such as weddings in the past; they are nowadays available throughout the year and can be found around Rothenburg ob der Tauber in bakeries, pastry shops, and cafes. In the town itself there are even companies that specialize in the pastry, constantly coming out with new variations. Beside the classical ones dusted with confectioner's sugar, there are recipes glazed with chocolate and nuts or filled with marzipan. As the pastry is considered the signature dish of the town, it is a very common souvenir.
The main ingredients are flour, eggs, sugar, butter, cream, and plum schnaps.
To give it the characteristic shape, the dough is rolled out and cut into even strips with a dough cutter. The strips are then arranged alternately over and under a stick, or the handle of a wooden spoon. Eventually the stick is lifted and slowly removed while the dough strips are formed into a loose ball. Using a special round holder called a Schneeballeneisen in order to retain the shape, the ball is deep-fried in boiling fat until golden brown, and finally dusted with confectioner's sugar while warm.
The schneeball is a dry, cookie-like pastry, so it has a long shelf life - about eight weeks without refrigeration.
Croffle

The croffle is a hybrid of a croissant and waffle. It was popularized in South Korea and then spread throughout the world. The concept is reminiscent of another pastry, the Cronut, which is a croissant and donut hybrid created by Dominique Ansel.
The croissant and waffle are both popular breakfast items across the world; the croffle combines the buttery layers of the croissant with the crispiness of the waffle. Furthermore, the waffle patterning allows the pastry to catch syrups, sauces, or other toppings. Many sweet and/or savory combinations are possible (e.g. avocado and feta, lemon cheesecake, and Nutella and banana).
Although it was popularized in South Korea, Irish pastry chef and TV show host, Louise Lennox, is sometimes credited with having inventing the pastry. Lennox collaborated with bakery chain Cuisine de France at a 2017 pop-up called La Petite Boulangerie in Dublin, Ireland where the croffle was the pièce de résistance. However, a 2015 Food & Wine home cooking video in New York City also demonstrates how to make the croffle.
In November 2018, the café Aufglet debuted the croffle in Seoul. By early 2019, the croffle's popularity spread throughout the city, being served at various cafes and street food vendors. In 2020, the COVID-19 pandemic led to a dramatic increase in popularity. The ingredients were accessible and the preparation was relatively easy, so people staying at home started making croffles and posting pictures of them on social media. Some estimates suggest that waffle iron sales increased 300 percent from May 2019 to 2020. On 7 April 2020, South Korean singer and actress, Kang Min-kyung, posted on Instagram that the croffle was "really, so, so, so tasty".
Later in 2020, the croffle's popularity reached the United States, appearing in Flushing, Queens and Los Angeles Koreatown. It continued to spread globally, and started being served in pastry shops in Singapore, Thailand, Hong Kong, Canada, and Indonesia. Up to 2021, it continued to be popular on social media platforms like TikTok and YouTube.
Croffles require croissant dough which can either be made or purchased. Purchasing croissant dough is the more practical method. Options for prepared dough include store-bought croissant dough like Pillsbury or unbaked croissant dough from a local bakery. The dough is rolled in a croissant configuration. Then the croissant dough is rolled in sugar, either white or brown, and evenly coated. This enables the croffle to have a crispy golden exterior. The dough is then cooked in a waffle iron. The waffle maker is preheated. The croissant is pressed into it until golden and cooked through. Various toppings can then be added.
General classification in the Giro d'Italia

The general classification in the Giro d'Italia is the most important classification of the Giro d'Italia, which determines who is the overall winner. It is therefore considered more important than secondary classifications as the points classification or the mountains classification.
Since 1931, the leader of the general classification has been identified by a pink jersey (Italian: maglia rosa [ˈmaʎʎa ˈrɔːza]). Prior to that year and since the creation of the race, no colour was used to distinguish the winner at the top of the classification. The first rider to wear the maglia rosa was Learco Guerra following the first stage of the 1931 Giro d'Italia. The first jersey was entirely pink and made from wool. It had a roll-neck collar and front pockets. As Italy was under Fascist Party rule there was a gray shield stitched onto the shirt, a symbol for the party. This initial jersey and many of the first pink jerseys were designed by Vittore Gianni who had created jerseys for AC Milan and Juventus. Castelli has made the pink jerseys from 1981 to being worn by Miguel Indurain last in 1992. In 2018 they resigned a four year agreement to be the sponsor of the jersey again. Since 2000, the pink jersey has been altered between years from being exclusively solid pink, like in 2006 there was a bike pattern on the jersey in a darker shade of pink. To celebrate the 2009 Giro d'Italia which was on the 100th anniversary of the race's beginning in 1909, the jersey had side panels displaying the Italian colors of green, white, and red and was designed by Dolce and Gabbana. Other designers that have designed a maglia rosa include Paul Smith and Fergus Niland, the latter of which made all the classification jerseys have a shamrock pattern while the 2014 race raced throughout Ireland.
In the first editions of the Giro d'Italia, a points system was used for the calculation of the general classification, but since 1914 a time system is used. All stage results are added together, taking into account time bonuses for high finishes and intermediate sprints, and time penalties for breaking the rules.
The color pink was chosen because La Gazzetta dello Sport, the sports newspaper that created the Giro, was printed on pink paper. In comparison, the leader of the general classification in the Tour de France is awarded a yellow jersey, which originally corresponds with the yellow newsprint of L'Auto, the newspaper that created the Tour de France.