davidanugraha/M4-RAG huggingface dataset:
Ukeketaji

Ukeketaji (pia: tohara ya mwanamke; kwa Kiingereza: female circumcision, female genital mutilation; kifupi: FGM) ni tendo la kukata sehemu za nje za viungo vya uzazi vya mwanamke.
Neno linalotokana na mzizi keket, ambao unabeba maana ya kuharibu.
Mara nyingi tendo la ukeketaji linaitwa pia "tohara" kwa kulifananisha na upasuaji mdogo wa wanaume, lakini mambo ni tofauti kabisa.
Hapa sehemu za nje za viungo vya uzazi zinakatwa kusudi wasifurahie sana tendo la ndoa, hivyo wawe waaminifu zaidi kwa waume wao.
Ukeketaji umeenea hasa kati ya mataifa na makabila wenye asili ya bonde la Naili na majirani wao.
Kinyume na tohara ya wavulana matabibu wanaona hasara nyingi katika desturi hiyo. Ukeketaji unasababisha wasichana wengi kufa na wengine wengi kupatwa na maumivu makali wakati wa hedhi, wa tendo la ndoa na wa kujifungua.
Kwa sababu hizo serikali nyingi za dunia zimeupiga marufuku.
Pia madhehebu kadhaa yanatoa mafundisho kuwa ni kinyume cha masharti ya dini yao.
Juhudi zimefanikiwa kwa kiasi fulani katika baadhi ya nchi.
Chad

Chad, kirasmi Jamhuri ya Chad (pia: Chadi), ni nchi huru iliyoko Afrika ya Kati. Imepakana na Libya, Sudan, Jamhuri ya Afrika ya Kati, Kamerun, Nigeria na Niger. Mji mkuu ni Ndjamena.
Sehemu kubwa ya eneo lake ni jangwa na nchi yabisi. Kusini kuna kanda lenye hali ya hewa ya kitropiki, lakini ardhi yenye rutuba inayofaa kwa kilimo ni asilimia 3 tu za eneo lake lote .
Kaskazini kuna milima ya Tibesti.
Katikati liko beseni la ziwa Chad lililokuwa kati ya maziwa makubwa kabisa duniani lakini limepungua sana, hasa mwishoni mwa karne ya 20.
Katika milenia ya 7 KK kulikuwa na watu wengi sana katika beseni hiyo.
Katika historia kabla ya ukoloni watu wa kaskazini waliwafanyia vita watu wa kusini na kuteka wafungwa kama watumwa. Hivyo hadi leo uhusiano kati ya kusini na kaskazini ya nchi ni mgumu.
Tangu mwaka 2003 petroli imekuwa inaongoza kati ya bidhaa zinazopelekwa nje ya nchi badala ya pamba.
Tangu mwaka huo Mgogoro wa Darfur nchini Sudan umevuka mpaka na kuvuruga Chad pia. Ikiwa kati ya nchi zinazoongoza duniani kwa ufukara na ufisadi, ilipata shida kupokea wakimbizi kwa mamia elfu.
Ingawa kulikuwa na vyama vingi vya siasa na mapigano ya kisiasa pamoja na majaribio ya mapinduzi, mamlaka ilibaki imara mikononi mwa Rais Déby na chama chake, Patriotic Salvation Movement, hadi alipouawa mwaka 2021.
Wakazi walikuwa 15,500,000 mwaka 2018.
Jinsi ilivyo katika nchi mbalimbali za kanda la Sahel kuna aina mbili za wakazi ndani yake:
Kwa jumla leo kuna makabila zaidi ya 200 nchini, ambayo hutimia lugha na lahaja zaidi ya 100 (angalia orodha ya lugha hizo). Asili yao ni Afrika Mashariki, Afrika ya Kati, Afrika Magharibi na Afrika Kaskazini vilevile.
Lugha rasmi ni Kiarabu na Kifaransa.
Ghil'ad Zuckermann

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Ghil'ad Zuckermann (*1 Juni 1971) (D.Phil., Oxford, 2000; Ph.D., Cambridge, 2003) ni mtaalamu wa isimu (sayansi inayochunguza lugha) mwenye asili ya Kiyahudi kutoka nchi ya Israel, Italia, Uingereza na Australia.
Tangu 2011 amekuwa profesa kwenye chuo cha Chuo Kikuu cha Adelaide, Australia Kusini, Australia.
Tilfi

Tilfi ni mbinu ya kitamaduni ya kusuka huko Banarasi brocades ambapo hutumia nyuzi za rangi tatu. Neno hili lilianzishwa na wasukaji wengi na chapa ya varanasi, ya Kihindi yenye jina moja la Tilfi Banaras.
Tilfi pia ni vazi la Eritrea lililotengenezwa kwa mikono, lililo na mshono unaofanana na msalaba kuzunguka eneo la kifua, shingo na kifundo cha mkono. Baadhi ya wanawake huweka na sehemu ndogo kama vifungo au dhahabu ya karati karibu na mtindo husika.
Waeskimo

Waeskimo (kwa lugha yao wanaitwa Inuit) ni watu wanaotokana moja kwa moja na waliokuwa wenyeji wa kaskazini mwa Amerika kabla ya bara hilo kufikiwa na Christopher Columbus kutoka Ulaya (1492).
Utafiti uliofanywa kwa muda mrefu na kwa njia mbalimbali umekadiria kwamba mababu wa wakazi asilia wa Amerika walioenea hadi Amerika Kusini wakitokea Asia kaskazini mashariki miaka 14500 KK.
Inadhaniwa kwamba hao mababu waliishi muda mrefu na kuzaliana bila mawasiliano na binadamu wengine, labda katika eneo ambalo leo limefunikwa na maji kwenye mlangobahari wa Bering. Inakadiriwa DNA yao ilitokana na ile ya Waasia mashariki (2/3) na Waeurasia (1/3).
Baada ya kuingia na kusambaa katika bara hilo, lugha na utamaduni vilizidi kutofautiana. Waeskimo walijitofautisha na Waaleuti miaka 4,000 iliyopita. Kutoka Alaska magharibi walienea mashariki kuanzia miaka 1,000 iliyopita.
Idadi yao inaweza kuwa 155,000 wengi wao wakiishi Kanada na Greenland, lakini pia Alaska na Denmark.
Lugha yao ni ya jamii ya lugha za Kieskimo-Kialeuti.
Orodha ya makabila ya Kenya

Hii orodha ya makabila ya Kenya inatokana na orodha ya lugha za Kenya iliyotolewa na Ethnologue.
Ni orodha ya makabila ya watu ambao wamekuwa wanaishi tangu zamani katika eneo ambalo sasa linaitwa Kenya, pamoja na makabila yaliyogawiwa na mipaka baina ya Kenya na nchi za jirani.
Orodha hii haizingatii makabila yanayoishi Kenya kama wakimbizi kutoka vita katika nchi za jirani, wala vikundi vya wahamiaji kutoka nchi za kigeni, kama wahamiaji au wazao wao kutoka Arabia, Uhindi au nchi nyinginezo.
Asilimia inaonyesha mgao wao ukifananishwa na idadi yote ya Wakenya:
Kuna makabila asilia karibu arubaini nchini Kenya, yakiwemo:
Makabila mengine yasiyo ya Kenya lakini yamekaa nchini kwa miaka mingi ni:
Mijikenda language

Mijikenda is a Bantu dialect cluster spoken along the coast of East Africa, mostly in Kenya, where there are 2.6 million speakers (2019 census) but also in Tanzania, where there are 166,000 speakers. The name Mijikenda means "the nine settlements" or "the nine communities" and refers to the multiple language communities that make up the group. An older, derogatory term for the group is Nyika which refers to the "dry and bushy country" along the coast.
The New Updated Guthrie List from 2009 lists the following varieties and Guthrie codes as part of the Mijikenda cluster:
The Degere are former hunter-gatherers like the Cushitic Waata, and are said to have once spoken a Cushitic language.
The Ethnologue lists the following variety groupings:
Ethnologue's 'Duruma' may refer to the same thing as Maho's 'Degere', as the Degere are variously reported to speak Duruma, Digo, or a similar dialect of their own.
Clicks have been reported in ideophones from two dialects of Mijikenda: Digo and Duruma. (It is not known if they occur in the others.) These are tsya! /ʇ̃ǎ/ 'scram!' and /ʇ̃akule/ 'minute'. It is not known if these have any connection with the neighbouring Cushitic language Dahalo.
Rabai Museum

The Rabai Museum is a museum located in Kenya. The museum is located in the first Christian church building constructed in Kenya. Much of the museum focuses on the work of Johann Ludwig Krapf, who built the church with Johannes Rebmann.
In 1844, a member of the Church Missionary Society named Johann Ludwig Krapf began angelic activities in Kenya. Krapf & Rebmann purchased land from the elders of Rabai Kaya to build the church, which was completed in 1846. The objective with the construction of this church was to establish Christian villages in East Africa, Rabai being one of the first in Kenya. In 1998, the museum was inaugurated with the support of the German Embassy. The museum was established by the National Museums of Kenya to preserve books, maps and documents. A KSh.9 million/= restoration project was also undertaken to renovate the structure of the museum. Much of the funding for the restoration project was provided by the Anglican Church of Kenya and the German Embassy. The state-owned National Museums of Kenya Corporation provided 2 million Kenyan Shilling in addition to overseeing the restoration of the museum. The renovation work included the conversion of the Rebmann and Krapf cottages into a resource center.
The museum contains exhibits about the history of Christianity and the Slave Trade. The museum also has cultural artifacts of the Mijikenda peoples. Among the Mijikenda ethnographic objects in the museum are a regalia, traditional clothing such as a hando (short skirt) and kishutu (colored fabric), as well as tools used to prepare traditional food.
List of Indigenous peoples

Indigenous communities, peoples, and nations are those which have a historical continuity with pre-invasion and pre-colonial societies that developed on their territories, and may consider themselves distinct from other sectors of the societies now prevailing on those territories, or parts of them. They form at present non-dominant sectors of society and are determined to preserve, develop and transmit to future generations their ancestral territories, and their ethnic identity, as the basis of their continued existence as peoples, in accordance with their own cultural patterns, social institutions and legal system.
This historical continuity may consist of the continuation, for an extended period reaching into the present of one or more of the following factors:
Over 40 distinct peoples, each with their own language and culture in the Asiatic part of Russia (Siberia and Far East).
Some sources describe the Sámi as the only recognized indigenous peoples in Europe, with others describing them as the only indigenous people in the European Union. Other groups, particularly in Central, Western and Southern Europe, that might be considered to fit the description of indigenous peoples in the Indigenous and Tribal Peoples Convention, 1989, such as the Sorbs, are generally categorized as national minorities instead.
The Americas consist of the supercontinent comprising North and South America, and associated islands.
List of peoples by geographical and ethnolinguistic grouping:
North America includes all of the continent and islands east of the Bering Strait and north of the Isthmus of Panama; it includes Greenland, Canada, United States, Mexico, Central American and Caribbean countries. However a distinction can be made between a broader North America and a narrower Northern America and Middle America due to ethnic and cultural characteristics.
Central America is generally defined as a subregion in North America located between the Isthmus of Tehuantepec and the Darién Gap.
South America generally includes all of the continent and islands south of the Isthmus of Panama.
The West Indies, or the Caribbean, generally includes the island chains of the Caribbean Sea, namely the Lucayan Archipelago, the Greater Antilles, and the Lesser Antilles.
Oceania includes most islands of the Pacific Ocean, New Guinea, New Zealand and the continent of Australia.
List of peoples by geographical and ethnolinguistic grouping:
Indigenous Australians include Aboriginal Australians on the mainland and Tiwi Islands as well as Torres Strait Islander peoples from the Torres Strait Islands.
Melanesia generally includes New Guinea and other (far-)western Pacific islands from the Arafura Sea out to Fiji. The region is mostly inhabited by the Melanesian peoples.
Micronesia generally includes the various small island chains of the western and central Pacific. The region is mostly inhabited by the Micronesian peoples.
Polynesia includes New Zealand and the islands of Oceania, and has various Indigenous populations.
Circumpolar peoples is an umbrella term for the various Indigenous peoples of the Arctic. List of peoples by ethnolinguistic grouping:
Subdivisions of Kenya

The subdivisions of Kenya have been in place since 2010, replacing the old system. Under the Constitution of 2010 and other reforms to Provincial Administration the country acquired a new system of Counties. The previous Provinces were scrapped and the 46 Districts, in existence since 1992, were turned into Counties with elected governments.
The counties are divided into sub-counties and a further 290 constituencies, then 1450 Wards (to coincide with the County Assembly Wards of the County Government), and Villages. The City of Nairobi, which enjoyed the status of a full administrative province, would become a County.
Under its old constitution, Kenya comprised eight provinces each headed by a Provincial Commissioner (centrally appointed by the president). The provinces (mkoa singular mikoa plural in Swahili) were subdivided into districts (wilaya). There were 69 districts at the 1999 census. Districts were then subdivided into 497 divisions (taarafa). The divisions are then subdivided into 2,427 locations (mtaa) and then 6,612 sublocations (mtaa mdogo).
Local governance in Kenya is practiced through local authorities. Many urban centers host city, municipal or town councils. Local authorities in rural areas were known as county councils. Local Councillors were formerly elected by civic elections, held alongside general elections. Constituencies are an electoral subdivision. There are 290 Constituencies in Kenya.
Kigango

Kigango (plural: vigango) is a carved wooden memorial statue erected by the Mijikenda peoples of the southeastern Kenya coast. The vigango, which can be stylized, abstracted human-form effigies and are placed vertically rising out of the earth, honor a dead member of the secret Gohu society, or the "Society of the Blessed".
They were traditionally allowed to stand until they naturally decomposed, or they were abandoned and replaced at subsequent village locations by a second generation figure known as a kibao (plural: vibao), thereby transferring away whatever spiritual power was thought to remain from the original kigango. This was a natural result of the Mijikenda's centuries old practice of slash and burn agriculture and, subsequently, the periodic changing of village locations.
The hard-wood kigango is approximately life-size and may have been painted. Vigango have been celebrated and collected by artists and collectors around the world, including Andy Warhol. Numerous vigango are now in U.S. museums, although some were discovered to have been stolen and were returned to Kenya. However, vigango were openly and legally for sale from reputable art galleries and curio shops in Kenya from the early 1970s until at least the mid-1990s. Anthropologist Monica Udvardy of the University of Kentucky has been particularly active in writing about theft of vigango and their repatriation from US and European museums.
In July 2023, the Illinois State Museum returned 37 wooden memorial statues, known as vigango, to the National Museums of Kenya for repatriation to Mijikenda communities. These statues are considered sacred cultural objects and are believed to carry the spirits of male elders who have passed away.
Soto Bangkong

Soto Semarang utawi ingkang misuwur kanthi sebatan Soto Bangkong punika salah satunggaling dhaharan khas Semarang, Jawa Tengah. Soto semarang kathah dipunremeni tiyang amargi gadhah ciri khas saking sate kerang ingkang dipunkum kecap manis minangka lawuhipun. Duduh soto semarang ingkang warninipun coklat ugi ingkang bedakaken saking soto-soto jinis sanèsipun. Dipun wastani soto bangkong amargi miterat sujarahipun, bilih nalika sepisanan soto punika misuwur ing kitha Semarang, soto bangkong punika dipunsadé wonten ing Jl. A. Yani, Jl. M. T. Haryono saha Jl. Brigjen Katamso utawi ingkang asring dipunsebat jalan Bangkong ing Semarang. Amargi gadhah ciri khas ingkang bènten kaliyan jinis soto sanèsipun, mila soto ingkang dipunsadé ing jalan bangkong punika dipunwastani soto bangkong. Sapunika soto bangkong dipunsade boten namung ing kitha Semarang kemawon nanging sampun nyebar ing kitha-kitah sanès ing Pulo Jawa.
Bahan-bahan ingkang dipun-ginakaken kanggé damel soto semarang inggih punika:
Bumbu-bumbu ingkang dipunbetahaken kanggé damel soto semarang inggih punika:
Nalika dhahar soto semarang, badhé langkung éco manawi dipunjangkepi kaliyan bahan-bahan pelengkap, kados ta:
Caranipun damel soto semarang inggih kados makaten:
Soto Betawi

Soto Betawi yaiku soto khas Betawi kang duduhé digawé saka campuran santen lan susu. Isiné soto Betawi yaiku daging lan jeroan. Istilah soto betawi, ana wiwit taun 1977-1978. Wong kang pisanan nganggo jeneng soto Betawi yaiku bakul soto ing laladan THR Lokasari (biyèn diarani Prinsen Park).
Soto Bandhung

Soto Bandhung yaiku panganan khas kutha Bandhung. Soto Bandhung iki kaperang saka daging sapi, lobak, sega putih, kedhelé ditambah garnis tomat, selèdri, lan bawang goreng. Soto Bandhung uga bisa dicawisake karo bergedèl, témpé, krupuk lan jeruk nipis. Soto Bandhung kang misuwur kawit biyèn (wiwit taun 1955) yaiku Soto Bandhung M. Tarya. Menu favorit Soto Bandhung iki yaiku nalika ditambahi perkedel kenthang kang isih anget ditambah emping.
Soto dhok

Soto dhok iku sawijining panganan Jawa. Panganan iki padha karo soto daging (sapi) liyané, nanging sak weruhku, bedane karo soto daging liyané, soto daging iki khas Jombang. Masio arane soto daging, nanging yèn nggoleki daginge yo rodo kangelan, amergo daginge mung sak ithik. Dulur bisa nambah lawuh, ya iku gorengan jeroan sapi sing rasané legi. Nek menyang Jombang, sing énak nyanggone cedake ringin contong. Nanging yèn menyang Sidoarjo, sing énak nyanggone ngarepe masjid Jati - sebelahe jalan tol. Wis talah, uenaaakkk. Eh, tibake wis pindah. Saiki manggone rodok ngulon, sakiwa-tengené 100 meteran, deretane rumah makan padang
Soto pitik

Soto ayam yaiku salah sawijining olahan sup ayam pedhes kuning nganggo lontong utawa nasi himpit utawa ketupat (kabeh nasi kompres banjur dipotong dadi kue cilik) lan / utawa bihun utawa mi, asale saka Indonesia, lan misuwur ing Singapura, Malaysia lan Suriname . Kunyit ditambahake minangka salah sawijining bahan kanggo njaluk duduh kaldu pitik kuning. Iki bisa uga minangka varian soto sing paling populer, sup tradisional sing umume ditemokake ing masakan Indonesia . Kajaba daging pitik lan bihun, bisa uga disajikake nganggo endhog rebus, irisan kentang goreng, godhong celery Cina, lan bawang goreng. Santen kadhang kala digunakake minangka bahan. Kadhangkala, masarakat bakal nambah "koya", bubuk krupuk udang campuran bawang putih goreng, utawa sambal pedhes warna oranye. Krupuk utawa emping minangka topping kang umum banget.
Sop wedhus

Sup kambing utawa sop kambing minangka sup daging kambing saka Indonesia, umume ditemokake ing basa Indonesia . Wis disiapake nganggo daging wedhus, tomat, celery, bawang bombay, jahe, candlenut lan godhong jeruk nipis, duduh kaldu kanthi warna kuning. Ing Indonesia, sup kambing cukup nyebar amarga resep resep daging daging wedhus sing padha bisa ditemokake. Nanging, umume ana gandhengane karo Melayu ing Medan, Betawi lan masakan Madura, sanajan umume uga ana ing Jawa. Nanging, wong Jawa luwih seneng masak daging wedhus minangka tongseng utawa sup gulai gaya Jawa. Biasane, sup kambing bebarengan karo gulai lan sate kambing cukup nyebar sajrone Idul Adha, amarga akeh daging lan daging wedhus sing disebar ing masarakat. Ing Malaysia, sup kambing digandhengake karo komunitas India Muslim Malaysia lan dipercaya asale saka India. Ing Singapura, sajian kasebut uga ana gandhengane karo komunitas India Muslim ing pulau kasebut.
Soto mi

Soto mie, Soto mi, utawa Mee soto minangka sawijining panganan sup mi Indonesia pedhes umume ditemokake ana ing Indonesia, Malaysia, lan Singapura. Mie tegese mie digawe saka glepung, uyah lan endhog, dene soto nuduhake sup Indonesia . Ing Indonesia diarani soto mie lan dianggep minangka salah sawijining varian soto, dene ing Malaysia lan Singapura diarani mee soto .
Endhog pindang

Telur pindang utawa pindang endhog minangka salah sawijining jinis olahan arupa godhokan endhog masak ing pindang proses, asli saka masakan Jawa, Indonesia, lan populer ing Malay uga masakan Palembangese . Endhog digodhog alon-alon ing banyu dicampur uyah, kecap, kulit bawang , godhong jati lan rempah-rempah liyane. Amarga asale, ngasilake mirip karo endhog teh China. Nanging, tinimbang teh ireng, versi iki nggunakake kulit sisa bawang putih, godhong jati utawa godhong jambu biji minangka agen pewarnaan coklat semu tuwa.
Istilah pindang nuduhake proses masak kanggo nggodhog bahan-bahan ing uyah bebarengan karo rempah-rempah tartamtu sing ngemot tanin, biasane kecap, kulit bawang, godhong jambu, godhong jati, teh utawa rempah-rempah liyane sing umum ana ing Asia Tenggara. Iki menehi panganan warna coklat peteng lan tahan luwih suwe dibandhingake karo endhog sing wis umob, mula pindang minangka cara tradisional Indonesia kanggo ngreksa panganan, biasane digunakake kanggo iwak lan endhog. Teknik kasebut asale saka Jawa lan Sumatra. Cara ngreksa liyane kalebu asin utawa ditambani lan dikeringake ing uyah, lan dendeng sing ditambani lan dikeringake ing gula, acar ( pickling ), lan uga asap ( asap ).
Saiki, telur pindang nyebar ing saindenging kepulauan Indonesia, nanging ditemokake luwih akeh ing masakan Jawa Jawa Tengah lan Timur, uga Sumatra Selatan . Sanajan nuduhake mirip karo endhog teh Cina sing nggunakake godhong teh, versi Indonesia iki luwih milih panggunaan godhong jati, godhong jambu, utawa kulit bawang bawang cilik. Panganggone godhong jati minangka agen pewarna bisa uga asale saka basa Jawa, amarga Jawa misuwur amarga kayu jati wis pirang -pirang atus taun kepungkur. Godhong jati uga digunakake kanggo menehi warna abrit ing gudeg Yogyakarta, utawa uga kanggo bahan pewarna ing nggawe bathik tradisional Jawa. Masakan Indonesia luwih milih panggunaan bawang saka bawang, lan sabanjure kulit bawang sing dikupas biasane diklumpukake lan disimpen dadi bahan kunci kanggo nggawe endhog pindang mengko.
Endhog pindang asring disedhiyakake minangka bagean saka tumpeng, nasi kuning utawa nasi campur . Ing Yogyakarta, telur pindang asring disajikake nganggo gudeg utawa mung nasi kukus . Iki uga kalebu bagean saka cap lontong Tionghoa ing Indonesia. Piring kasebut, tumpeng, nasi kuning, lan cap lontong go meh, minangka panganan upacara penting kanggo saben budaya, amarga endhog tradhisional minangka simbol kesuburan, regenerasi lan nasib.
Salad cobb

The Cobb salad iku Amérika utama-sajian Taman salad biasane digawe karo salad sayuran ijo disigar ( iceberg Lettuce, watercress, endives lan romaine Lettuce ), tomat, asri daging babi, garang utawa panggang (nanging ora gorengan) pitik susu, hard-nggodhok endhog, alpukat, chives, keju Roquefort, lan vinaigrette anggur abang. Sawetara resep kalebu jinis keju liyane kajaba Roquefort, kayata cheddar utawa Monterey Jack, utawa ora ana keju apa-apa.
Chivito

Chivito punika nasional sajian saka Uruguay, Iku irisan lancip saka tender masak daging sapi steak ( churrasco ), karo mozzarella, tomat, mayonnaise, ireng utawa ijo olives, lan umum uga daging babi, goreng utawa endhog hard-nggodhok lan Ham, dadi roti lapis ing roti, asring diiringi kentang goreng Prancis. Bahan-bahan liyane, kayata bit abang, kacang polong, mrico panggang utawa wajan, lan irisan timun, bisa ditambahake. Masalah sitiran: Tenger <ref> ora trep; refs tanpa jeneng kudu ana isiné Masalah sitiran: Tenger <ref> ora trep; refs tanpa jeneng kudu ana isiné Ing Argentina, sandwich kaya iki diarani lomito, kanthi chivito tetep maknane tegese "daging bocah".
Tapa

Tapa minangka daging sapi, daging domba, daging rempah-rempah utawa daging jaran sing wis garing utawa diobati, sanajan daging liyane utawa iwak uga bisa digunakake. Wong Filipina nyiyapake tapa kanthi nggunakake irisan daging sing lancip lan ngobati uyah lan rempah-rempah minangka metode pelestarian. Tapa asring mateng digoreng utawa dipanggang. Nalika dadi karo beras goreng lan endhog goreng, kang dikenal minangka tapsilog (a portmanteau saka Filipino tembung tapa, sinangag lan itlog endhog ). Kadhangkala diwenehake karo atchara, strip papaya sing diasinake, utawa tomat sing diiris dadi lawuh . Cuka utawa saos tomat biasane digunakake kanggo bumbu .
Tapsilog minangka istilah sing digunakake nalika tapa, nasi goreng bawang putih ( sinangag ), lan endhog goreng ( itlog ) digabung dadi siji panganan, utamane disajeni nalika sarapan . Ing basa Tagalog, restoran sing utamane nglayani tapa diarani tapahan, tapsihan utawa tapsilugan . Miturut sawetara sumber, tapsilog lan tapsihan kalebu tembung gaul . Nanging, istilah kasebut digunakake dening restoran kasebut lan akeh wong Filipina saka kabeh lapisan sosial. Mula, Tapsilog lan tapsihan bisa dianggep tembung baku ing basa Filipina tinimbang basa gaul.
Sop taco

Sup Taco minangka salah sawijining olahan jinis sup sing kalebu bahan sing padha karo sing digunakake ing njero taco : daging sapi, tomat, cabai ijo sing dicincang, bawang, jagung, kacang buncis lan bumbu bumbu taco. Versi vegetarian nggabungake kacang buncis karo bahan-bahan liyane, kajaba daging sapi sing digiling. Sawise mateng, sup bisa ditambah karo keju, krim asem, bawang mentah, alpukat, utawa keripik tortilla
Lomo saltado

Lomo saltado minangka sajian tradisional sing kawentar ing Peru, yaiku tumis sing biasane nggabung karo sirloin (utawa steak daging sapi) sing diasinake karo bawang, tomat, kentang goreng, lan bahan liyane; lan umume dipangan karo sega. Panganan kasebut asale minangka bagean saka tradhisi chifa, masakan Tionghoa ing Peru, sanajan popularitas kasebut nggawe bagean saka budaya kana.
Salad taco

Salad taco minangka sajian Tex-Mex sing nggabungake bahan-bahan sing digunakake ing taco Tex-Mex . Piring kasebut asale ing Texas sajrone taun 1960an.
Ing salad wis dadi karo glepung goreng tortilla Nihan diiseni karo shredded iceberg Lettuce lan paling ndhuwur karo diced tomat, shredded Cheddar keju, ora nguntungke krim, guacamole, lan salsa . Salad paling ndhuwur karo daging taco (daging sapi ), pitik utawa kacang buncis utawa / utawa nasi Spanyol kanggo vegetarian.
Tlayuda

Tlayuda ( pangucap cara Spanyol: [tɬaˈʝuða] ), kadhangkala ditulis nganggo clayuda, minangka panganan gawenan tangan ing masakan tradisional Oaxacan, kalebu tortilla sing amba, lancip, renyah, dipanggang utawa dipanggang sawi-wiji ditutupi panyebaran kacang-kacangan refried, asiento ( daging babi sing durung diatasi lard ), salad utawa Gobis, alpukat, daging (biasane pitik abon, tenderloin daging sapi utawa daging babi), keju Oaxaca, lan salsa .
Antojito sing populer, tlayuda asale saka negara Oaxaca . Iki dianggep minangka ikon ing masakan lokal, lan bisa ditemokake mligine ing sekitar Kutha Oaxaca . Tlayudas uga kasedhiya ing tlatah tengah-tengah Meksiko, kayata Mexico City, Puebla, utawa Guadalajara.
Brambang gorèng

Bawang goreng minangka irisan bawang bombay sing digoreng wajan (tumis) utawa digoreng jero - lan dikonsumsi minangka panganan cemilan, hiasan, utawa iringan jangan kanggo macem-macem resep.
Bawang goreng umum sing masak dening dhasar telusur frying utawa sauteing kang ngiris bawang . Iki ngasilake trikatuka sing dimasak kanthi alus, sing bisa coklat sawetara saka reaksi Maillard, gumantung saka dawa masak lan suhu. Cheesesteak Filadelfia minangka roti lapis panas sing umume karo bawang bombay, lan iku setengah saka panganan sing diarani ati lan bawang . Ing Timur Tengah, mujaddara minangka panganan sing digawe saka lentil lan sega sing digoreng bawang goreng. Ing masakan India, bawang goreng minangka salah sawijining bahan utama kanggo sajian sega kang diarani biryani .
Yen digunakake nggunakake suhu sing luwih dhuwur, goreng, jero, iki nyiyapake bawang kanthi cara sing padha karo kentang goreng Prancis . Bawang goreng sing renyah diarani "bawang goreng Prancis " ing masakan Kidul Amerika Serikat. Bawang sing luwih cilik lan ora sacara teratur (wiwit digoreng nganti garing) bawang minangka bagean integral saka casserole kacang ijo ing sajian Amerika. Bawang goreng sing seger digawe seger bisa digunakake minangka hiasan ing sawetara warung.
Ing tlatah Dhènemarken lan sisa Skandinavia, sing dikenal kanthi jeneng ristede lög / rostad lök / stekte løk, iki minangka hiasan utama kanggo asu panas utawa Tunnbrödsrulle, sing disedhiyakake ing restoran panganan cepat saji lokal utawa dening PKL (sing umume ing kutha-kutha gedhe kayata Kopenhagen lan Stockholm ).
Ing Indonesia, bawang goreng minangka dekorasi misuwur ing masakan Indonesia . Nanging, tinimbang bawang umum, jinis bawang sing luwih cilik lokal sing diarani bawang, sing diarani lokal bawang merah, digunakake kanthi populer. Bawang bawang diiris tipis lan digoreng nganggo minyak goreng nganti asri, lan asring dilebokake ing toples kaca kenceng kanggo digunakake mengko.
Bawang goreng duwe rasa sing rada pait nanging gurih. Bawang goreng sing renyah asring diwutahake ing beras kukus, sate, soto, gado-gado, bubur ayam lan akeh panganan liyane sing dadi bumbu uga hiasan. Iki digunakake kanggo sayuran goreng, sup, godhok, kari, mie, nasi lan salad minangka topping. Bawang goreng goreng kemasan kasedhiya ing warung lan toko ing Indonesia, uga toko kelontong Asia ing njaba negeri.
Kwétiau gorèng

Kwetiau goreng ( Basa Indonésia kanggo 'mi datar goréng') yaiku basa Indonesia wong Tionghoa minangka sawinining sajian mi goréng sing aduk saka Indonesia lan misuwur ing Asia Tenggara . Piring mi mi sing enak lan pedhes iki umume ing Indonesia. Iki digawe saka mie, sing dikenal kanthi lokal minangka kwetiau , Kang nglakoaké goréng ing lenga masak karo papak, trikatuka utawa shallots, daging sapi, pitik, goréng prawn, crab utawa ngiris bakso (meatballs), lombok, Cina Gobis, cabbages, tomat, endhog, lan jangan karo jumlah akéh saka kecap manis (kecap manis). Ing Asia, kwetiau kasedhiya ing rong bentuk, garing lan seger. Resepane meh padha karo favorit Cina Indonesia, mie goreng , kajaba kanggo ngganti mi gandum kuning kanggo mi beras sing rata.
Lumpiang Shanghai

Lumpiang shanghai (uga dikenal minangka Filipino nggulung spring, utawa mung lumpia utawa lumpiya), punika Filipino jero-goreng appetizer dumadi saka dicampur saka giniling ( lemah daging babi ) kebungkus ing endhog lancip Pancake . Lumpiang Shanghai dianggep minangka jinis lumpia paling dhasar ing masakan Filipina, lan umume luwih cilik lan luwih tipis tinimbang varian lumpia liyane.
Lumpiang Shanghai dianggep minangka jinis lumpia paling dhasar ing masakan Filipina. Lumpiang Shanghai bisa ditetepake dening migunakaké giniling ( lemah daging babi ) minangka utama stuffing . Ing babi lemah wis sauteed karo sacoro apik disigar wortel, papak, bawang, shallots, lan uyah lan mrico kanggo rasa. A jumlah cilik saka iku banjur diselehake ing salut lumpia (endhog lancip Pancake ) kang banjur mbalek sak menyang slinder lancip. Ujunge diamanake kanthi dibasahi banyu utawa endhog putih. Kadhangkala, giniling goreng banjur dibasahi endhog mentah mula tetep bentuke luwih apik. Banjur digoreng nganti coklat emas
.
Sai oua

Sai oua / sai ua (Lao: ໄສ້ອັ່ວ), uga dikenal minangka sosis lao, sosis Laos, Biasané ngarujuk marang salah sawijining panganan jinis populer saka Lao sosis digawe saka coarsely disigar daging babi lemak akeh pengalamane karo lemongrass, galangal, kaffir jeruk godhong, shallots, cilantro, lombok, bawang, uyah, ketan lan kécap iwak . Sosis Lao minangka istilah sing wiyar sing digunakake kanggo njlentrehake varian lokal saka sosis gaya Lao sing ditemokake ing Laos, Thailand Lor lan Timur Laut.
Bánh rán

Bánh rán minangka ondé-ondé beras ketan goreng ing Vietnam sisih lor. Ing Vietnam, bánh minangka kategori panganan kalebu kuwé, pai, lan pastri, déné rán tegese "goreng."
kulit njaba digawé saka beras ketan glepung, lan dijamin kabèh liwat karo wiji wijen putih . Isi digawé saka kacang manis, lan wangi karo ambuné kembang melati . Cara tradisional, pangisi kasebut kudu dipisahaké saka cangkang supaya yen ana guncang bánh rán, wong bisa ngrasakaké ratusan ngiseni ing jero cangkang.
Ing Vietnam sisih kidul, sajian sing padha, sing diarani cam bánh, meh padha karo bánh rán, nanging ora ngemot intine mlati. Bentenipun manéh yaiku yen bánh ngisi ora perlu dipisahaké saka cangkang. Ing Vietnam Kidul, cam bánh beda karo bánh rán amarga versi Lor biasané mangan karo sirup gula sing diwutahaké ing jajanan.
"Bánh rán" Lor biasané ngemot: daging babi giling, jamur kayu-kuping, vermicelli garing, wortel, uyah lan lada. Campuran iki banjur dicampur karo endhog mentah kanggo nggawé isi sing lembut lan asin. Biasané diisi karo saus lombok manis lan asem karo irisan / katès sing diiris.
Bánh rán uga pertalan saka Vietnam dorayaki saka Jepang, digawé misuwur internasional kanthi manga Doraemon .
Sambel rica-rica

Rica-rica (utawa kadhangkala mung disebut rica) iku jinis sambel Southeast Asian enak lan pedhes Bumbu ( Spice dicampur) ditemokaké ing Manado masakan saka Sulawesi Utara, Indonesia . Rica-rica nggunakake mrica cabe abang utawa ijo sing wis disigar, cabai mripat manuk, bawang, bawang putih, jahe, lan jiwit uyah lan gula. Rempah-rempah diukum kuwi masak ing klapa lenga lan pipis, rwaning jeruk, katindhes lemongrass lan jus jeruk. Ing Indonésia minangka bumbu panas lan pedhes sing populer kanggo nyiyapake daging panggang, panganan laut utawa iwak pitik.
Ing olahan Manado, meh kabeh jinis daging, unggas, iwak banyu tawar lan panganan laut bisa digawe sajian rika-rika, nanging sing paling misuwur yaiku ayam rica-rica. Bahan utama liyane sing umume dimasak minangka masakan rika-rika yaiku bebek rica-rica, iwak mas rica-rica, sapi rica-rica, babi rica-rica, cakalang rica-rica, iwak kembung rica-rica, udang rica-rica, cumi rica-rica, kelinci rica-rica, menyang grumbulan endah kayata paniki rica-rica lan rintek wu'uk rica-rica.
Kroéung

Kroeung ((Khmer: គ្រឿង, Cithakan:IPA-km), Khmer pronunciation: ) minangka tembung Kamboja umum kanggo pirang-pirang rempah-rempah / rempah-rempah sing dadi rasa dhasar saka sajian Khmer . Panganan kasebut asring diarani jeneng seselan "-kroeung". Kroeung tradisional digawe kanthi cara nyincang bahan-bahan lan digiling kanthi nggunakake mortir lan pestle sing akeh, sanajan prosesor panganan mekanik bisa digunakake ana ing pawon modern. Pasta sing diasilake padha karo bentuk lan fungsine kanggo pasta kari Thailand . Maneka warna bahan, gumantung saka sajian lan rasane masak, bisa ditumbuk dadi kroeung. Wolung sing paling umum digunakake yaiku lemongrass, jeruk nipis lan godhong, galangal, kunir, bawang putih, bawang, lombok abang garing lan macem-macem rimpang ( lengkuas sing kurang, Boesenbergia rotunda ( Khmer: ខ្ជាយ ), Kaempferia galanga, lsp. ). Pasta herbal iki penting kanggo nyiyapake masakan Khmer supaya bisa nggawe rasa asli.
Tinorangsak

Tinorangsak utawa tinoransak iku sawijining Indonesia sajian daging panas lan pedhes sing migunakake tartamtu Bumbu ( Spice dicampur) ditemokaké ing Manado masakan saka Sulawesi Utara, Indonesia . Daging sing paling umum digunakake ing tinorangsak yaiku daging babi . Nanging, jinis daging liyane kaya ta daging sapi, pitik utawa panganan laut uga bisa digunakake. Dicampur rempah-rempah kalebu mrico chili, shallot utawa trikatuka, jahe, godhong jeruk, lemongrass, jus jeruk, lenga masak, lan uyah.
Tinorangsak minangka panganan prasyarat sing umume dilayani ing upacara adat Minahasan . Biasane tinorangsak dimasak ing tabung pring . Daging babi sing diiris lan rempah-rempah sing sugih dilebokake ing tabung pring lan dibakar ing geni sing mbukak. Biasane tinorangsak disajekake karo nasi jaha, sajian ketan sing dimasak ing tabung pring kanthi cara sing padha karo lemang .
Pratélan unsur miturut lambang

Pratélan unsur miturut lambang ya iku tampilan unsur-unsur kimia sajeroning wangun tabèl. Unsur-unsur mau diatur miturut struktur elektroné saéngga sipat kimia unsur-unsur mau owah kanthi tumata sadawaning tabèl. Saben unsur didaftaraké miturut nomer atom lan lambang unsuré.
Tabèl périodik standar mènèhi informasi dhasar ngenani sawijining unsur. Ana uga cara liya kanggo nampilaké unsur-unsur kimia kanthi ngamot katrangan luwih utawa saka persepektif kang béda.
Kolom sajeroning tabèl périodik disebut golongan. Ana 18 golongan sajeroning tabèl périodik baku. Unsur-unsur kang sagolongan duwé konfigurasi elektron valensi kang mèmper, saéngga duwé sipat kang mèmper uga.
Ana telung sistem kanggo mènèhi nomer golongan. Sistem pisanan nganggo angka Arab lan loro sistem liyané nganggoangka Romawi. Jeneng kanthi angka Romawi iku jeneng golongan kang asli tradhisional. Jeneng kanthi angka Arab iku sistem tatajeneng anyar kang disaranaké déning International Union of Pure and Applied Chemistry (IUPAC). Sistem tata jeneng mau dikembangaké kanggo ngganti kaloro sistem lawas kang migunakaké angka Romawi awit kaloro sistem mau mbingungaké, migunakaké siji jeneng kanggo sawetara bab kang béda.
Aturan mènèhi warna nomer atom sajeroning tabel périodik ing dhuwur:
Lan tabèl périodik Archived 2004-06-21 at the Wayback Machine. kanggo résonansi magnetis.
Cacahing kulit elektron kang diduwèni sawijining atom nentokaké période atom mau. Saben kulit duwé sawetara subkulit, kang kaisi miturut urutan ing ngisor, sairing karo tambahing nomer atom:
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Banjar cuisine

Banjarese cuisine is the cooking tradition and cuisine of Banjar people of South Kalimantan in Indonesia. Banjar cuisine also found in neighbor countries as following Brunei, Malaysia to Singapore.
Banjar cuisine has been influenced by many cultures, includes Malay, Javanese, Chinese and Indian cuisine.
One of the famous culinary of Banjar cuisine is soto banjar . Soto banjar has become one of Indonesia's special foods that are already very well known and recognized by many people. Soto banjar is served in many restaurants throughout the province. Soto banjar is a soto made from chicken meat as its main ingredient, then added with various spices such as onion, white onion, cumin, fennel, and cinnamon to make the soto more savoury. Additional juice from lime makes this dish even more fresh. This dish is usually served during lunchtime.
Banjar cuisine generally includes soupy foods like sop ayam banjar. Unlike soto banjar, which uses ketupat, the chicken soup is served with steamed rice. The broth is made with spices like clove, star anise, nutmeg and ginger. Companions to this dish can include rice vermicelli, a sprinkle of fried shallots, a spring onion, and lime juice.
Ketupat Kandangan Banjar is a speciality of South Kalimantan which is usually associated with the Muslim holy day of Eid al-Fitr. It originated from Kandangan, South Hulu Sungai Regency. The food can usually be found around the Muslim holy month of Ramadan. What distinguishes this dish from the usual ketupat is that ketupat kandangan banjar use the tuna as its main ingredient. Sometime it would also use a baked cork fish and cooked with yellow coconut milk sauce. The spices used are from cinnamon, cloves, and cardamom. It tastes savory and is suitable for eating during the day or breakfast.
Kue bingka is a cake (kue) that unique to the Banjarese. It feels very sweet, fat, and soft. Bingka is one of the cakes used in the Banjar tradition to serve 41 types of cakes for special occasions such as weddings. Although it can be found throughout the year, bingka is usually common in Ramadan because it is considered suitable for breaking the fast. Bingka is made of flour, eggs, coconut milk, sugar and salt. As a rule, bingka is baked with floral prints. There are various kinds of bingka such as bingka tapai, bingka kentang, bingka labu, bingka pandan and so forth. In addition, there are other types of bingka which are common during Ramadan, namely bingka barandam which is actually quite different from the usual bingka. Aside from being a typical Banjarese dessert, bingka is also famous in neighboring provinces such as East Kalimantan and Central Kalimantan, even to foreign countries such as Malaysia and Brunei Darussalam.
Quail eggs

Quail eggs or Quails' eggs (British English) are a kind of eggs as food, eaten and considered a delicacy in many parts of the world, including Asia, Europe, and North America. In Japanese cuisine, they are sometimes used raw or cooked as tamago in sushi and often found in bento lunches.
In some other countries, eggs of quail are considered less exotic. In Brazil, Colombia, Ecuador, and Venezuela, a single hard-boiled quail egg is a common topping on hot dogs and hamburgers, often fixed into place with a toothpick. In the Philippines, kwek-kwek is a popular street-food delicacy, which consists of soft-boiled quail eggs dipped in orange-colored batter before being skewered and deep-fried. In Indonesia, small packages of hard-boiled quail eggs are sold by street vendors as snacks, and skewered quail eggs are sold as satay to accompany main dishes such as soto and bubur ayam. In Vietnam, bags of boiled quail eggs are sold on street stalls as inexpensive beer snacks. In South Korea, large, inexpensive bags of boiled quail eggs are sold in grocery stores. In China (including Hong Kong) and Taiwan, they are often braised and served with rice and braised pork or siu mei.
Meat floss

Meat floss, also known as pork or yuk sung (Chinese: 肉鬆; pinyin: ròusōng; Jyutping: juk6 sung1 ; Mandarin Chinese: [ɻôʊsʊ́ŋ]), is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from China. It is more commonly known as bak hu (Hokkien: 肉拊, Pe̍h-ōe-jī: bah-hú) in Hokkien-influenced regions, such as Southeast Asia and Taiwan.
Meat floss is used as a decorative and flavorful topping for many foods, such as congee, tofu, rice and savory soy milk. It is also used as filling for various savory buns and pastries as well as a topping for baked goods filled with bean paste, for example, or as a snack food on its own. Meat floss is a popular food item in Chinese, Vietnamese (called ruốc in the North, and chà bông in the South), and Indonesian dining.
Meat floss is made by stewing finely cut pork, chicken or beef (though other meats may be used) in a sweetened mixture of soy sauce and various spices until individual muscle fibers can be easily torn apart. This happens when the water-insoluble collagen that holds the muscle fibers of the meat together has been converted into water-soluble gelatine. The meat is teased apart, strained and partially dried in the oven. It is then mashed and beaten while being cooked in a large wok until it is nearly completely dry. Additional flavorings are usually added while the mixture is being fried.
There are two styles of meat floss, which differ in whether oil is added during the last process of production. The Jiangsu style rousong is dry-cooked and the product is slightly chewy, while the Fujian style bak hu is fried with oil and the product is mildly crispy. Five kilograms (11 lb) of meat will usually yield about one kilogram (2 lb) of floss.
A very similar product is pork fu (肉脯; pinyin: ròufǔ; Pe̍h-ōe-jī: bah-hú), which is less fried and less shredded than meat floss, and has a more fibrous texture.
Fish can also be made into floss (魚鬆; yú sōng), though initial stewing is not required due to the low collagen and elastin content of fish meat. Rabbit and duck floss can also be found in China.
In Japan, a variant made from fish is called dembu (Japanese: 田麩).
In Muslim-majority Indonesia and Malaysia, beef or chicken floss is the most popular variant, commonly called abon in Indonesian and serunding in Malay. In Malaysia, serunding is a popular delicacy during Ramadan and Eid al-Fitr. It can keep for several days to several months unrefrigerated, depending on its moisture content.
In the Muslim-majority Hausa cuisine of Northern Nigeria, dambu nama is a dry, shredded beef snack, similar to meat floss. It is fried and heavily spiced in its preparation.
A study has demonstrated a positive correlation between increased processing temperatures of meat floss and increased formation of heterocyclic aromatic amines (HAAs) within the meat. Up to seven different HAAs were found when meat floss was processed at 150 °C (302 °F). HAAs are believed to promote the development of some cancers.
Chimichanga

A chimichanga (/ˌtʃɪmɪˈtʃæŋɡə/ CHIM-ih-CHANG-gə, Spanish: [tʃimiˈtʃaŋɡa]) is a deep-fried burrito that is common in Tex-Mex and other Southwestern U.S. cuisine. The dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat, such as machaca (chopped or shredded meat), carne adobada (marinated meat), carne seca (dried beef), or shredded chicken, and folding it into a rectangular package. It is then deep-fried, and can be accompanied by salsa, guacamole, or sour cream.
The origin of the chimichanga is uncertain. According to Mexican linguist and philologist Francisco J. Santamaría's Diccionario de Mejicanismos (1959), Chivichanga is a regionalism from the State of Tabasco:
Chimichanga and its variants Chivichanga and Chibachanga are synonymous with the term Timbirimba, which means:
From the Mexican term chivichanga, one account adduces that Sonoran immigrants brought the dish with them to Arizona. Instead, most researchers agree that the chimichanga was created by accident at a Mexican restaurant in Arizona, United States, although they disagree over precisely where. The words chimi and changa come from two Mexican Spanish terms: chamuscado (past participle of the verb chamuscar), which means seared or singed, and changa, related to chinga (third-person present tense form of the vulgar verb chingar), a rude expression for the unexpected or a small insult.
According to one source, Monica Flin, the founder of the Tucson, Arizona, restaurant El Charro Café (est. 1922), accidentally dropped a burrito into the deep-fat fryer in the early 1950s. She immediately began to utter a Spanish profanity beginning "chi..." (chingada), but quickly stopped herself and instead exclaimed chimichanga, a Spanish equivalent of "thingamajig". Knowledge and appreciation of the dish spread slowly outward from the Tucson area, with popularity elsewhere accelerating in recent decades. Though the chimichanga is now found as part of the Tex-Mex cuisine, its roots within the U.S. are mainly in Tucson, Arizona.
Woody Johnson, founder of Mexican restaurant chain Macayo's Mexican Kitchen, claimed he had invented the chimichanga in 1946 when he put some burritos into a deep fryer as an experiment at his original restaurant Woody's El Nido, in Phoenix, Arizona. These "fried burritos" became so popular that by 1952, when Woody's El Nido became Macayo's, the chimichanga was one of the restaurant's main menu items. Johnson opened Macayo's in 1952. Although no official records indicate when the dish first appeared, retired University of Arizona folklorist Jim Griffith recalls seeing chimichangas at the Yaqui Old Pascua Village in Tucson in the mid-1950s.
According to data presented by the United States Department of Agriculture, a typical 180-gram (6.5-ounce) serving of a beef and cheese chimichanga contains 443 calories, 20 grams protein, 39 grams carbohydrates, 23 grams total fat, 11 grams saturated fat, 51 milligrams cholesterol, and 957 milligrams of sodium.
Media related to Chimichanga at Wikimedia Commons
Serundeng

Serundeng (from Javanese ꦱꦿꦸꦤ꧀ꦢꦺꦁ 'srundèng') refers to a Javanese spiced grated coconut side dish or condiment originated in Indonesia that is used to accompany rice. Serundeng may taste sweet or hot and spicy, according to the recipe variants.
Its best-known variant is an Indonesian preparation of sautéed grated coconut mixed with spice and other ingredients. The spiced shredded toasted coconut can be mixed with peanuts, used as a condiment to add flavour, or used as a garnish sprinkled upon rice-based dishes, such as steamed rice, lontong, ketan sticky rice, and burasa; or upon traditional soto soups.
Serundeng can also be considered a separate dish if mixed with main ingredients, such as serundeng daging, which is fried meat, usually beef, served in this serundeng spiced coconut floss.
Grated coconut flesh forms an essential part of serundeng in Indonesian cuisine. Freshly shredded coconut, instead of grated coconut left over from making coconut milk, gives a richer taste. The coconut flesh should be young coconut with a firm texture, and grated to create long pieces. To make serundeng, spices and seasonings like onions, chili peppers, garlic, onion, coriander, turmeric, sugar, tamarind, bay leaves (daun salam), lime leaves (daun jeruk purut), and galangal are ground to a paste, and fried. Then, grated coconut is sauteed (fried with minimal or without oil) until golden brown, and mixed with the seasoning paste. Roasted peanuts might be added for additional crunchy texture and taste.
Serundeng can be mixed with meat in dishes such as serundeng daging (beef serundeng), sprinkled on top of other dishes such as soto soup, ketupat or covered all over ketan (sticky rice).
In Indonesia, beef serundeng usually tastes rather sweet because of the generous addition of coconut sugar, and it is commonly associated with Javanese cuisine. Serundeng fried coconut flakes as a sprinkled dry condiment is also found in Betawi cuisine of Jakarta, and Makassar cuisine of South Sulawesi, usually applied upon soto, ketan, or burasa (rice cake wrapped in banana leaf and cooked in coconut milk).
In Malaysia, the term serunding refers to meat floss instead, and it can be mixed with grated coconut or not. In Indonesia, meat floss is called abon, and serundeng refers to spiced and sauteed grated coconut.