davidanugraha/M4-RAG huggingface dataset:
Lasagna

Lasagne (italiană: [laˈzaɲɲe]) sunt un tip de paste largi, plate, posibil unul dintre cele mai vechi tipuri de paste.
Lasagna este un fel de mâncare italiană compus din straturi suprapuse de paste subțiri plate, alternând cu umpluturi precum ragù (carne măcinată și sos de roșii) și alte legume, brânză (care poate include ricotta și parmezan) și condimente și mirodenii precum usturoiul, oregano și busuioc. Mâncarea poate fi acoperită cu brânză mozzarella rasă topită. De obicei, pastele fierte sunt așezate cu celelalte ingrediente și apoi coapte la cuptor. Lasagna rezultată este tăiată în porții pătrate.
Lasagne provine din Italia în Evul Mediu și au fost atribuite în mod tradițional orașului Napoli. Prima rețetă înregistrată a fost stabilită la începutul secolului al XIV-lea în Liber de Coquina (Cartea de bucate). Avea doar o ușoară asemănare cu forma tradițională de lasagne de mai târziu, cu un aluat fermentat turtit în foi subțiri fierte (lasagne), presărat cu brânză și mirodenii și apoi mâncat cu un băț mic ascuțit. Rețetele scrise în secolul următor după Liber de Coquina, recomandă fierberea pastelor în supă de pui și îmbrăcarea cu brânză și grăsime de pui. Într-o rețetă adaptată postului, nucile au fost recomandate.
Lasagna tradițională din Napoli, lasagne di carnevale, este stratificată cu cârnat local, chiftele mici prăjite, ouă fierte, brânză ricotta și mozzarella și cu un sos de ragù napolitan, un sos din carne. Lasagne al forno, stratificată cu un ragù mai gros și sos Beșamel, și care corespunde celei mai comune versiuni a preparatului în afara Italiei, sunt asociate în mod tradițional cu regiunea Emilia-Romagna din Italia. În alte regiuni, lasagna poate fi făcută cu diverse combinații de brânză ricotta sau mozzarella, sos de roșii, carne (de exemplu, carne măcinată de vită, porc sau pui) și legume (de exemplu, spanac, dovlecei, măsline, ciuperci), iar felul de mâncare este aromatizat de obicei cu vin, usturoi, ceapă și oregano. În toate cazurile, lazanele sunt coapte la cuptor (al forno).
În Roma Antică, era un fel de mâncare similar cu niște lazane tradiționale numit lasana sau lasanum (cuvântul latin pentru „recipient” sau „oală”) descris în cartea De re coquinaria de Marcus Gavius Apicius, dar cuvântul ar putea avea o origine mai antică. Prima teorie este că lasagne provine din cuvântul grecesc λάγανον (laganon), o foaie plată de aluat de paste tăiată în dungi.
Prânz

Un prânz sau dejun este masa principală a zilei. În unele culturi se ia la amiază, dar în alte culturi masa principală se ia seara. Deci, depinzând de țară, regiune sau clasă socială, este a două sau a treia masă luată. Un prânz simplu constă din carne, pește sau altceva cu cantitate mare de proteine servit cu legume sau produse de cereale, precum cartofi, pâine, mămăligă, orez sau fidea și cu sos. În unele culturi, dejunul constă din două sau mai multe mâncăruri, cea principală fiind precedată de supă sau alt tip de aperitiv.
Calcan mare

Calcanul mare (Scophthalmus maximus) este o specie de pește din familia Scophthalmidae. Este un pește bentonic, care populează atât apele sărate, cât și cele salmastre ale Atlanticului de Nord, ale mărilor Baltică, Mediterană și Neagră.
Denumirea acestui pește provine din limba turcă, făcând aluzie la forma sa, și înseamnă „scut”.
Prin Muntenia este numit și balâc.
Calcanul este un pește mare, cu ochii pe partea stângă a corpului, care poate fi găsit în apropiere de țărm pe fundul nisipos al apelor puțin adânci ale Mărilor Baltică, Mediteraneană, Neagră și ale Atlanticului de Nord. Acest pește are un corp asimetric de forma discului și poate atinge greutatea de 25 kg și lungimea de 1 m.
Calcanul mare este foarte apreciat în arta culinară datorită gustului său delicat. Este o specie comercială de valoare, fiind obținut prin acvacultură și traulare. Este crescut în Bulgaria, Franța, Spania, Portugalia, Turcia, Chile, Norvegia, China, precum și în România. Are carnea foarte albă, care își păstrează acest aspect și după gătire. Ca toți calcanii, prezintă patru fileuri, cu porții mai cărnoase în partea superioară, care pot fi prăjite, coapte la cuptor, pregătite în abur sau în apă încălzită până sub temperatura de fierbere.
În martie și aprilie 1995 între Canada și Spania a avut loc un conflict pentru drepturi de pescuit cunoscut drept Războiul Calcanului (engl. Turbot War) sau Războiul Cambulei (sp. Guerra del flétan). Subiectul acestui conflict a fost pescuitul calcanilor în zona Marelui Banc al Terranovei, situat la intersecția zonei economice exclusive a Canadei și a apelor internaționale. Pe 9 martie funcționari de la Canadian Fisheries Patrol au urcat la bordul traulerului spaniol Estia, au arestat echipajul, și au escortat nava la St. John's, Newfoundland. Conflictul a fost în cele din urmă rezolvat prin negocieri și traulerul a revenit la proprietari.
Calcanul de Marea Neagră poate crește până la 45 cm lungime. Statutul său taxonomic este controversat. În literatura de specialitate este considerat fie o specie aparte (Scaphthalmus maeoticus), fie o subspecie a calcanului mare (Scaphthalmus maximus maeoticus).
Garum

Garumul, sau liquamen (adică zeamă, suc sau sos, în latină), era un sos, principalul condiment utilizat în Roma Antică.
Garumul era cunoscut, încă din perioada etruscă și în Grecia antică, din secolul al VI-lea î.Hr.. Grecii îl numeau garos, care semnifica și pește mic.
Originile sunt, se pare, babiloniene. Trei tablete, care cuprindeau rețete culinare, în scriere cuneiformă și care datau de prin anul 1700 î.Hr., îl menționează sub denumirea akkadiană de siqqu.
Era vorba de carne sau de viscere de pește ori de scoici, care au fost îndelung macerate într-o mare cantitate de sare, în scopul evitării putrefacției. Intra în compoziția numeroaselor mâncăruri, mai ales ca urmare a gustului său puternic sărat.
Un amestec de garum cu ulei sau cu vin, numit œnogarum, intervenea în pregătirea caltaboșului.
Garumul cu cea mai mare reputație, numit garum al aliaților (în latină garum sociorum), era fabricat în Betica (la Baelo Claudia, în apropiere de actualul oraș Tarifa), în sudul Spaniei actuale, deci în Andaluzia, pornind de la tonul roșu, care migrează din Atlantic în Marea Mediterană.
Cantități însemnate de garum erau exportate în întreg Imperiul Roman din zona actuală a Tunisiei prin orașul-port Neapolis (azi Nabeul).
Garumul era elaborat din sânge, icre, sistemul digestiv al peștilor, amestecate cu o mare cantitate de sare (cel puțin 50% din volumul total). Prezența sării inhiba descompunerea naturală, macerarea se producea probabil sub acțiunea sucurilor digestive ale tonului. Nu este vorba, prin urmare, de o putrefacție.
Garumuri de o mai slabă calitate, preparate pornind direct de la carne de ton, sau de alt pește (de exemplu, macrou), erau fabricate în întregul bazin mediteranean. Toate aceste garumuri erau comercializate în amfore de mici dimensiuni, ca urmare a prețului ridicat al conținutului.
Se pare că savoarea garumului ar fi apropiată de cea a nuoc-mâm-ului cunoscut din bucătăria vietnameză.
Garumul este la originea sosului provensal numit pissalat, pregătit din sardele și hamsii (în franceză anchois), consumat în regiunea Nisei, în sudul Franței.
În anul 2008, arheologii au utilizat restul ultimului lot de garum fabricat la Pompeii, descoperit în vila unui producător și negustor de garum, Aulus Umbricius Scaurus, pentru a confirma luna, august, în care s-a întâmplat celebra erupție a Vezuviului, în anul 79. Acest lot, neterminat, era, în întregime, pe baza unei specii de pește mediteranean, care se adună vara. Analizele de laborator au confirmat faptul că Vezuviul a erupt, cel mai probabil, la data de 24 august 79, așa cum notase istoricul roman Plinius cel Tânăr, în mențiunile sale privitoare la erupție.
Materiale media legate de garum la Wikimedia Commons
Mașină de făcut pâine

Mașina de pâine este un aparat electrocasnic folosit pentru prepararea și coacerea pâinii. Este formată dintr-un recipient care are încorporat în partea inferioară una sau doua palete de amestecare. De asemenea, aparatul de făcut pâine are și un mic computer ce preia comenzile primite prin panoul de control.
Prima mașină de pâine a fost fabricată în Japonia în 1986 de Matsushita Electric Industrial Co. (acum Panasonic).
Fairy bread

Fairy bread is sliced white bread spread with butter or margarine and covered with hundreds and thousands (colorful round sprinkles), often served at children's parties in Australia and New Zealand. It is typically cut into triangles. It is similar to the Dutch Hagelslag, which are normally oblong, chocolate sprinkles a few millimetres long but can also be fruit flavoured (vruchtenhagel) served on buttered white bread. The flavor of fairy bread has been compared to Funfetti cake.
Although people had been putting hundreds and thousands (or nonpareils) on bread and butter for some time, the first known reference to this dish as fairy bread was in the Hobart Mercury in April 1929. Referring to a party for child inmates of the Consumptive Sanitorium, the article proclaimed that "The children will start their party with fairy bread and butter and 100s and 1,000s, and cakes, tarts, and home-made cakes..."
The origin of the term is not known, but it may come from the poem 'Fairy Bread' in Robert Louis Stevenson's A Child's Garden of Verses published in 1885, and had been used for a number of different food items before the current usage.
In April 2021, the satirical group The Chaser created a fabricated online petition calling for the renaming of fairy bread, calling it "offensive", which resulted in many mainstream news stories.
In November 2021, a Google Doodle was created to celebrate fairy bread.
In 2024 rumours surfaced that Fairy Bread, along with smiley fritz, had been banned from South Australian schools. The SA Education Department subsequently released a statement that this was not the case and that their new guidelines for school canteens were optional.
Agege bread

Agege Bread, is a sweet, yeasted white wheat bread originally from Agege in Lagos State, Nigeria. Agege bread is commonly baked in lidded rectangular metal pans, similar to a Pullman loaf. Agege bread spread in popularity from Agege to Lagos, and other parts of the country, where it is commonly sold by street vendors and in markets.
Culinary writer and historian Ozoz Sokoh researched and presented a documentary on Agege bread, "Where Did Agege Bread Come From?" Amos Shackleford, a Jamaican immigrant to Nigeria, is credited with creating the bread in Agege in 1921, after leaving his job with the Nigerian Railway Corporation to become a baker.
Cava Group

Cava (stylized as CAVA), also referred to as Cava Grill, is a Mediterranean fast casual restaurant chain with locations across the United States. Cava is owned by the publicly traded Cava Group, which purchased Zoës Kitchen in August 2018. The combined company is the largest restaurant operator in the Mediterranean category in the U.S. restaurant industry. Cava also produces a line of Mediterranean dips, spreads, and dressings that are sold in grocery stores across the US. As of May 2023, all Zoës Kitchen restaurants have been closed or replaced by Cava restaurants.
In 2006, first-generation Greek Americans Ted Xenohristos, Ike Grigoropoulos, and Dimitri Moshovitis launched the full-service Cava Mezze restaurant in Rockville, Maryland, with Moshovitis as executive chef. In 2008, Xenohristos, Grigoropoulos, and Moshovitis partnered with Geoff Maites and Kenny Maites to launch a line of dips and spreads, and grew the product line into over 200 stores, including Whole Foods Market. In 2009, Brett Schulman joined them as CEO and co-founder of the fast-casual chain Cava (originally called Cava Mezze Grill, later rebranded as Cava Grill and then simply as Cava). They opened the first Cava restaurant in Bethesda, Maryland, in January 2011.
In August 2018, Zoës was acquired by Cava Group, Inc. for $300 million in total enterprise value.
In April 2021, Cava Group completed a $190 million series F funding round led by T. Rowe Price, bringing its value to nearly $1.3 billion. Since 2015, the company has raised more than $640 million.
By December 2022, the Cava Group had significantly reduced the number of Zoe's Kitchen locations. As of May 2023, all Zoe's Kitchen restaurants had closed, and many had been replaced by Cava restaurants.
On June 15, 2023, Cava made its public debut on the NYSE under the symbol CAVA.
In November 2018, Cava Group bought Zoës Kitchen, a restaurant chain with more than 250 locations, in a deal worth $300 million, taking the company private and helping Cava expand further into the suburbs.
As of August 2021, there are 133 Cava locations. All Cava restaurants are company-owned, and none are franchised. In 2020, Cava Group converted seven of its Zoës Kitchen locations to Cava-branded restaurants, with plans to convert 50 more in 2021. It has additional off-premises and digital kitchens dedicated to preparing food for online orders.
Artichoke dip

Artichoke dip is a dip that uses artichoke as a primary ingredient. Some versions are served chunky, while others are puréed and have a smooth texture. It may be served as an hors d'oeuvre along with crackers or chips for dipping. Commercially prepared artichoke dips are produced for consumer purchase. It has been described as "one of the most popular appetizer menu items of all time".
Fresh (cooked) or canned/jarred artichokes may be used in the preparation of artichoke dip. Ingredients may include lemon juice, olive oil, salt, pepper, mayonnaise, bread crumbs, garlic, basil and Parmesan. It is sometimes prepared using spinach as an additional primary ingredient. Some versions are baked in an oven, which can give them a brown crust on the top. It is sometimes served in a hollowed-out round of bread.
Spinach and artichoke dip became prominent in the 1950s, when eating in front of the television became more common. These became widespread, as they do not require any utensils. Consumer Packaged Goods companies like Lays, Hellman's and Lipton's helped push this trend.
Muisjes

Muisjes (Dutch: [ˈmœyɕəs] ; lit. 'little mice') are aniseed comfits and are a traditional Dutch bread topping. While customary on bread, they are traditionally eaten on beschuit, or rusk. Muisjes is a registered trademark of Koninklijke De Ruijter BV. Muisjes are made of aniseeds with a sugared and colored outer layer. They are currently only produced by the Dutch food processing company De Ruijter, a brand acquired by Heinz in 2001.
It's uncertain why the name "little mice" was chosen. It may have been that the stem of the seed reminded people of a mouse's tail, or it may have been that the mouse's fast reproductive cycle was further used as symbolism for healthy childbirth. In Belgium they are commonly called muizenstrontjes (mouse droppings).
In the Netherlands, it is customary to celebrate the birth of a baby by eating muisjes on top of rusk—beschuit met muisjes — with family and colleagues. In the 17th century, aniseed was thought to aid lactation and help the womb contract. Beschuit met muisjes are typically brought by older siblings to share with classmates at school or by parents to share with colleagues at work.
The exact origin of giving away muisjes is unknown, but likely stems from traditions dating back to the Middle Ages. Because childbirth used to be very dangerous for women, births without complications were celebrated extensively. A treat—usually something sweet—was given to visitors as a supposed "gift" from the newborn child. Muisjes started being produced in the Netherlands in the 18th century, and replaced sugar as the favourite topping used on beschuit to symbolise successful childbirth. However, beschuit was quite expensive at the time and mostly reserved for festivities organised by the wealthy, so most people instead ate sugary white bread until beschuit became cheaper. When pink muisjes were introduced in 1860, they became the standard with births of female babies while the original white muisjes remained in use with male ones. With the introduction of blue muisjes in 1994, blue has become the standard with boys instead.
De Ruijter is currently the largest brand in production of muisjes and has been producing them since 1860. King Willem III made the brand a supplier of the royal court in 1883. The company managed to repopularize the dish when in 1938 the Dutch royal family was given a large can of orange muisjes (orange is the color of the Dutch royal family, the House of Orange-Nassau) in celebration of the birth of princess Beatrix. Orange muisjes were again sold for only one week in December 2003, in honour of the birth of future crown princess Catharina-Amalia.
Gestampte muisjes ("crushed muisjes") are muisjes crushed to powder, which are sprinkled onto a slice of bread or a Dutch rusk over butter, a customary breakfast food for Dutch children. According to De Ruijter, some elderly women with bad teeth at the end of the 19th century were the origin of gestampte muisjes. They had difficulty eating the hard aniseed balls and decided to grind them in a mortar.
Fish paste

Fish paste is fish which has been chemically broken down by a fermentation process until it reaches the consistency of a soft creamy purée or paste. Alternatively it refers to cooked fish that has been physically broken down by pounding, grinding, pressing, mincing, blending, and/or sieving, until it reaches the consistency of paste. The term can be applied also to shellfish pastes, such as shrimp paste or crab paste.
Fish paste is used as a condiment or seasoning to add flavour to food, or in some cases to complement a dish. Generally, fish paste is reduced to a thick, rich concentrate, which has usually been cooked for a long time. It can be contrasted with fish sauce, which is like a fish paste except it is not cooked for so long, is a thick liquid rather than a concentrated paste, and may include seasonings and other flavorings.
"Preservation of marine products is of great importance to the coastal poor. Preserved fish products ensure adequate protein during low fishing periods. Subsistence fishers use their abundant catch of small fish to make fermented fish paste and smoked fish with the assistance of family members."
Clams casino

Clams casino is a clam "on the halfshell" dish with breadcrumbs and bacon. Green peppers are also a common ingredient.
It originated in Rhode Island in the United States. It is often served as an appetizer in New England and is served in variations nationally.
The dish uses littlenecks or cherrystone clams. Other basic ingredients include butter, peppers, bacon and garlic. Worcestershire sauce, salt and pepper, white wine, lemon juice, and shallots or onion are also used. Tabasco sauce is sometimes added, and parsley is sometimes used as a garnish.
The clams, bacon, and other ingredients are cooked in various ways depending on the recipe, and then added with breading to half the clam shell and baked or broiled (grilled from above) to a golden brown.
There are many variations on the dish, but the constant factor is the bacon: "Bacon remains the major key to its success", with some chefs recommending smoked bacon for its salty flavor and others advocating an unsmoked variety.
According to legend, the recipe for clams casino was originally developed in 1917 in the Little Casino in Narragansett, Rhode Island, by a maître d'hôtel for a woman of means wanting something special for her guests. Good Housekeeping Great American Classics attributes the dish to Mrs. Paran Stevens and maître d'hôtel Julius Keller. She named the dish after the hotel, and word and popularity of the dish has since spread across the United States, including New Orleans, where oysters are substituted for clams. Clams casino remains a very popular dish in Rhode Island, "appearing on almost every menu".
The Central Park Casino was offering "soft clams a la Casino" as early as 1900.
According to Merrill Shindler, "in the first decades of this century [the 20th], if a restaurant wanted to be noted, it came up with a dish that involved the baking of shellfish". While there was a profusion of this type of menu offering (often with the meat taken out of the shell, prepared with sauce, and returned to the shell), clams casino and oysters Rockefeller "are among the few surviving dishes from the shellfish fad".
The dish is popular with Italian-Americans, having "a permanent spot on just about every trattoria menu" in Little Italy, Manhattan, and is considered an American classic. Clams casino is often served at Italian festivals and during the holidays in the United States.
Cryptotaenia japonica

Cryptotaenia japonica, commonly called mitsuba, Japanese wild parsley and Japanese honewort among other names, is a herbaceous perennial plant in the celery family native to Japan, Korea and China. The plant is edible and is commonly used as a garnish and root vegetable in Japan, and other Asian countries. It is sometimes considered a subspecies of Cryptotaenia canadensis as Cryptotaenia canadensis subsp. japonica.
Growing 30–100 centimetres (12–39 in) tall, its petiolate leaves are triangular or ovate and serrated, vaguely resembling parsley. It has short, lateral roots. It flowers in April or May and fruits from June to October. The flowers are white compound umbels and the fruits are schizocarps. Preferring moist, shady areas, it can be found on roadsides and in ditches, as well as damp areas of forests where it can be weedy.
The most common English names for Cryptotaenia japonica are mitsuba (from the Japanese), Japanese wild parsley and Japanese honewort. Other common names include white chervil, Japanese parsley, stone parsley, Japanese cryptotaenia and East Asian wild parsley.
In Mandarin Chinese, the plant is usually called yāér qín (鴨兒芹, lit. "duckling celery") in China, but more commonly shān qíncài (山芹菜, lit. "mountain celery") in Taiwan. Other common Chinese names are yě shǔkuí (野蜀葵) and sānyè qín (三葉芹). In Japanese, the plant is called mitsuba (三つ葉, lit. "trefoil" or "three-leaved") or mitsubazeri (野蜀葵). In Korean, the plant is called padeudeuk namul (파드득나물) or bandi namul (반디나물), with both names referring to its culinary function as a namul herb.
Cryptotaenia japonica has both culinary and traditional medical uses. It is raised as a seasoning (similar to angelica). Like parsley, the flavor is clean and refreshing with a slightly bitter taste which some describe as celery-like. The sprouts are used in salads and soup.
In Japan, it is commonly used as a garnish in soups or atop entrees or as a sushi ingredient. The white stems are blanched while they're tender, and have a taste similar to coriander. Two main regional varieties exist, the green Kansai type, and the white Kantō type.
Mitsuba's dark green leaves, stems, and pods have an extensive nutritional profile, including high levels of calcium and vitamin C.
Patung Pemuda Membangun

Patung Pemuda Membangun adalah patung yang terletak di bundaran air mancur Senayan, tepatnya di ujung selatan Jalan Jenderal Sudirman, Jakarta, Indonesia. Patung ini menandai perbatasan kecamatan Kebayoran Baru, Jakarta Selatan.
Keberadaan patung ini bertujuan untuk mendorong semangat membangun yang pada hakekatnya harus dilakukan oleh para pemuda atau orang-orang yang berjiwa muda. Oleh karena itu patung ini diberi nama "Patung Pemuda Membangun". Patung tersebut diletakkan di bunderan air mancur Senayan, karena praktis dan strategis. Praktis karena tempatnya luas, cukup memenuhi persyaratan untuk memasang patung besar dan strategis karena tempat tersebut merupakan titik pertemuan dari dan ke segenap penjuru kota Kebayoran Baru dan sekitarnya. Selain itu keberadaannya juga dekat dengan kompleks olahraga Senayan serta tidak jauh dari Gedung Majelis Permusyawaratan Rakyat.
Patung ini dibuat dari beton bertulang dengan adukan semen dan bagian luarnya dilapisi dengan bahan teraso. Pekerjaan dimulai bulan Juli 1971 dan diresmikan bulan Maret 1972. Rencana semula peresmiannya akan dilakukan pada acara Peringatan Hari Sumpah Pemuda, 28 Oktober 1971, tetapi saat itu patung belum selesai dibangun sehingga peresmiannya pun tertunda beberapa bulan.
Seluruh pendanaan pembuatan patung disandang oleh perusahaan minyak yang saat ini bernama Pertamina. Ketika itu pimpinan tertingginya, Ibnu Sutowo, ikut memegang peranan.
Monumen ini dirancang oleh tim pematung dari Biro Insinyur Seniman Arsitektur pimpinan Imam Supardi dan Suhardjo Prawiropertomo. Munir Pamuncak menjabat sebagai penanggung jawab pelaksanaan pembangunan. Monumen dibangun pada Juli 1971 dan dijadwalkan rampung pada 28 Oktober 1971, bertepatan dengan Hari Sumpah Pemuda. Namun, pembangunannya molor dan baru selesai bulan Maret 1972. Upaya perawatannya dilakukan oleh Pemerintah Provinsi DKI Jakarta melalui Dinas Pertamanan dan Dinas Pemadam Kebakaran.
Monumen ini menandai peralihan dari seksi layang dan seksi bawah tanah MRT Jakarta. Proses gali-tutup boks terowongan dimulai tepat di bawah patung. SOWJ (Shimizu-Obayashi-Wijaya Karya-Jaya), kontraktor zona peralihan, membangun struktur kerangka baja sementara untuk melindungi patung ini ketika tanah di bawahnya sedang digali. Setelah itu, struktur pelindung ini diruntuhkan dan pondasi dasar patungnya langsung didirikan di atas boks terowongan MRT.
Kalangan ekspatriat menjuluki patung ini "Pizza Man" atau "Hot-Hands Harry". Warga setempat juga punya julukan sendiri, yaitu "Aduh, Panas". Patung ini juga pernah disebut "Pertamina" karena perusahaan minyak ini menyedot sumber energi dari tanah dan membakarnya di udara.
Sumsum tulang

Sumsum tulang (bahasa Inggris: bone marrow, medulla ossea) adalah jaringan lunak seperti spons yang ditemukan pada rongga interior sebagian besar tulang yang merupakan tempat produksi sebagian besar sel darah baru. Jaringan tersebut memproduksi sel induk (hematopoietik), yang dapat memproduksi dan berkembang menjadi sel darah merah, sel darah putih dan keping darah. Ada dua jenis sumsum tulang:
Kedua tipe sumsum tulang tersebut mengandung banyak pembuluh dan kapiler darah.
Sewaktu lahir, semua sumsum tulang adalah sumsum merah. Seiring dengan pertumbuhan, semakin banyak yang berubah menjadi sumsum kuning. Orang dewasa memiliki rata-rata 2,6 kg sumsum tulang yang sekitar setengahnya adalah sumsum merah. Sumsum merah ditemukan terutama pada tulang pipih seperti tulang pinggul, tulang dada, tengkorak, tulang rusuk, tulang punggung, tulang belikat, dan pada bagian lunak di ujung tulang panjang femur dan humerus. Sumsum kuning ditemukan pada rongga interior bagian tengah tulang panjang.
Sumsum tulang menghasilkan lebih dari 200 miliar sel darah baru setiap hari. Pada keadaan sewaktu tubuh kehilangan darah yang sangat banyak, sumsum kuning dapat diubah kembali menjadi sumsum merah untuk meningkatkan produksi sel darah.
Bubur sumsum

Bubur sumsum adalah sejenis makanan berupa bubur berwarna putih yang terbuat dari tepung beras dan dimakan dengan kuah manis (air gula merah). Makanan asli dari Indonesia ini juga populer di Malaysia, Filipina dan Thailand Selatan.
Tidak diketahui dengan pasti asal usul makanan tradisional ini dari daerah mana, mengingat kehadirannya cukup luas di seluruh nusantara dan juga negara tetangga Malaysia.
Nama bubur sumsum diambil dari penampilannya yang seperti sumsum tulang.
Bubur sumsum mudah dibuat sendiri di dapur keluarga, namun di beberapa daerah terdapat juga penjual bubur sumsum.
Kuah kaldu

Kuah kaldu, terkadang disebut kuah kaldu tulang, adalah cairan masakan gurih yang menjadi bahan dasar banyak hidangan – terutama sup, semur, dan saus . Membuat kuah kaldu melibatkan merebus tulang hewan, daging, makanan laut, atau sayuran dalam air atau anggur, seringkali untuk waktu yang lama. Cacahan sayur daun atau rempah lainnya dapat ditambahkan untuk menambah rasa.
Pada awal 2010-an, "kaldu tulang" telah menjadi tren makanan kesehatan yang populer, karena kebangkitan popularitas lemak makanan daripada gula, dan minat pada " makanan fungsional " yang dapat ditambahkan "obat kuliner" seperti kunyit dan jahe . Bar kaldu tulang, layanan pengiriman kaldu tulang ke rumah, gerobak kaldu tulang, dan paket kaldu beku tulang semakin populer di Amerika Serikat. Kegemaran itu diperkuat oleh buku Nourishing Broth tahun 2014, di mana penulis Sally Fallon Morell dan Kaayla T. Daniel mengklaim bahwa kepadatan nutrisi kaldu memiliki berbagai efek kesehatan.
Tidak ada bukti ilmiah yang mendukung banyak klaim yang dibuat untuk kaldu tulang.
Kimerisme

Kimerisme adalah simtoma pada makhluk hidup yang memiliki dua atau lebih populasi sel yang berasal dari fenotipe genetik yang berbeda. Tiap populasi sel tersebut berasal dari zigot yang berbeda. Melalui transplantasi hematopoietik dihasilkan dua jenis kimerisme yaitu:
Mikrokimerisme merupakan bentuk kimerisme lain yang terjadi oleh adanya sel atau DNA asing di dalam jaringan atau sirkulasi darah di dalam tubuh, mikrokimerisme biasa terjadi akibat pertukaran zat-zat antara seorang ibu dan janinnya selama masa kandungan. Pada sang ibu, mikrokimerisme yang terjadi disebut mikrokimerisme fetal yang sering dianggap sebagai bentuk transplantasi sel punca melalui plasenta.
Mikrokimerisme juga dapat terjadi pada transplantasi organ. Selama ini para ahli berpendapat bahwa transplantasi menyebabkan migrasi leukosit yang terdapat pada organ donor menuju ke dalam jaringan atau organ tubuh dan menjadi prekursor dari sel kimerik. Respon yang terjadi antara leukosit donor dan leukosit tubuh akan membuat modulasi sistem kekebalan, yang pada akhirnya, akan menginduksi imunologi mutual / toleransi antara tubuh dan organ donor. Kasus mikrokimerisme ini disebut mikrokimerisme leukosit donor.
Sel punca mesenkimal

Sel punca mesenkimal (bahasa Inggris: Mesenchymal stem cells (MSC)) merupakan sel punca multipontensi yang dapat berdiferensiasi menjadi sel-sel tulang, otot, ligamen, tendon, dan lemak. Namun, ada beberapa bukti yang menyatakan bahwa sebagian sel ini bersifat pluripotensi sehingga tidak hanya dapat berubah menjadi jaringan mesodermal tetapi juga endodermal.
Sel ini dapat ditemukan pada stroma sumsum tulang belakang, periosteum, lemak, dan kulit.
Rick Hendrick

Joseph Riddick Hendrick III (lahir 12 Juli 1949), dikenal luas dengan nama Rick Hendrick adalah seorang pembalap dan bos tim dari Hendrick Automotive Group, yang merupakan salah satu grup otomotif terkemuka di AS. Ia sendiri sempat menjadi pembalap timnya sendiri tersebut selama dua tahun.
Sampai saat ini di NASCAR, tim Hendrick Motorsports yang ia asuh berhasil memenangkan 10 kali gelar juara. Selain turun sebagai pemilik dan bos tim, Hendrick juga mengelola usaha jual beli mobil merek Chevrolet. Usahanya ini terbilang sukses, di mana Hendrick berhasil melebarkan sayapnya sampai ke 10 negara bagian di AS.
Hitung darah lengkap

Hitung darah lengkap adalah serangkaian tes laboratorium medis yang memberikan informasi tentang sel-sel dalam darah seseorang. Hitung darah lengkap menunjukkan jumlah sel darah putih, sel darah merah dan trombosit, konsentrasi hemoglobin, dan hematokrit (persentase volume sel darah merah). Termasuk di dalamnya tes darah merah, yang menunjukkan ukuran rata-rata dan kandungan hemoglobin sel darah merah, juga dilaporkan, dan tes darah putih, yang menghitung jumlah dan jenis sel darah putih.
Priapisme

Priapisme (bahasa Yunani: πριαπισμός, ereksi) adalah kondisi medis yang menyakitkan dan berpotensi bahaya karena penis berereksi dan tidak dapat kembali kepada keadaannya yang semula dalam waktu di bawah empat jam, walaupun rangsangan fisik atau psikologis sudah diberikan. Kasus ini digolongkan keadaan gawat darurat medis dan harus ditangani oleh seorang tenaga medis berpengalaman.
Penyebab priapisme masih belum diketahui dengan jelas namun melibatkan faktor-faktor pada sistem saraf dan sistem sirkulasi (pembuluh) yang rumit. Priapisme dapat berhubungan dengan aktivitas seksual yang lama, leukemia, Fabry's disease, kelainan haematologis (seperti penyakit sel sabit), penyakit serebrospinal (seperti sifilis), infeksi kelamin, cedera tulang punggung, atau pembengkakan (inflamasi) (Beers & Berkow, 1999). Priapisme dapat disebabkan oleh obat-obat seperti beberapa antidepresan (obat penenang), antihipertensi, antikoagulan dan kortikosteroid. Gejala ini dapat juga merupakan akibat penghentian penggunaan obat-obatan seperti heroin. Priapisme sering terjadi karena cedera tulang belakang atau trauma pada sumsum tulang belakang. Penyebab lain adalah konsentrasi selektif pada retina dalam gerakan yang berurutan yang menyebabkan darah mengalir ke bagian-bagian tubuh yang biasanya tidak dialiri darah untuk waktu yang lama.
Salah satu obat yang dapat menyebabkan priapisme adalah inhibitor fosphodiesterase type-5 (PDE5) seperti sildenafil ("Viagra"), tadalafil, dan vardenafil. Terapi disfungsi ereksi yang disuntik seperti alprostadil juga dapat menyebabkannya. Penenang trazodona juga telah dihubungkan dengan priapisme.
Beberapa komplikasi meliputi iskemia, penggumpalan darah (trombosis) di penis, dan kerusakan pada pembuluh darah di penis yang dapat menyebabkan impotensi. Dalam kasus-kasus serius kondisi ini dapat menyebabkan gangren, yang kemudian harus ditangani dengan amputasi penis.
Bila ereksi telah terjadi selama dua jam, terapi yang dianjurkan adalah pseudoefedrina 120 mg secara oral. Bila sudah empat jam, dianjurkan 120 mg pseudoephedrine lagi. (Therapeutic Guidelines, 2001)
Bila ereksi telah berjalan selama enam jam, seorang tenaga medis harus dihubungi. Terapi pada tahap ini meliputi aspirasi (penyedotan) darah dari corpus cavernosum dengan bius lokal. Bila belum cukup, aspirasi ini harus dilakukan dengan suntikan adrenalina sebagai adjuvant. (Therapeutic Guidelines, 2001)
Bila aspirasi gagal dan pengisian terjadi kembali, bedah bypass (surgical shunts) dicoba. Usaha untuk mengembalikan keadaan ke normal dengan mengalihkan darah dari corpora cavernosa yang mengeras/menegang ke corpus spongiosum (glans penis dan uretra). Langkah pertama dilakukan di bagian distal (ujung), diikuti dengan proksimal (pangkal).
Nama gejala ini diambil dari Dewa Priapus, merujuk pada sifat dewa ini yang paling terkenal. Pada wanita keadaan ini dikenal sebagai klitorisme.
Tendon as food

The tendons of certain animals (particularly beef tendon) are used as an ingredient in some Asian cuisines, including the Filipino, Chinese, Japanese, Korean, Indonesian, Thai, Laotian, Cambodian and Vietnamese traditions. Tendon is tough and fibrous, but becomes soft after a long period of cooking. In some cases it may be boiled for as long as eight hours, while in other dishes it is prepared by deep frying. It contains large amounts of collagen, and after boiling or stewing, it is sometimes described as mimicking the mouthfeel of high-fat cuts of beef despite its low fat content. One author described the taste of deep-fried tendon as being similar to chicharrón (fried pork belly).
One popular Chinese dish is suànbào niújīn (蒜爆牛筋), where the tendon is marinated in garlic; it is often served at dim sum restaurants.
In Indonesian cuisine, bakso urat is beef meatball filled with pieces of tendon, while soto kaki is spicy cow's trotters soup which includes cow's leg tendons. Another dish is mie kocok which is a noodle dish with meatballs, beansprouts and pieces of beef tendon.
Insalata di nervetti [it] is a Lombard dish made of meat, cartilage and tendons.
In Japanese cuisine, beef tendon (gyū-suji) is a common ingredient in oden.
In Korean cuisine, beef tendon is known as soesim (쇠심) and is eaten raw as hoe, or stir-fried as namul; however, it is not very common. The most common way to eat beef tendon in Korea is steaming it with high pressure to serve it soft. The steamed beef tendons are eaten with green onions and soy sauce or sometimes served in ox bone soup.
Known as litid in Philippine cuisine, tendon is typically served after boiling for hours into a sticky gelatinous consistency, such as in bulalo and some preparations of pares.
In Thai cuisine, tendon (เอ็น) is often added to noodle soup such as Guay tiew nuea toon.
In Vietnamese cuisine, it is often used in pho.
Lil Critter Workshop

Lil Critter Workshop Sdn. Bhd. (LCW) ditubuhkan pada 2013, dan menyediakan perkhidmatan pakar dalam pembangunan dan penghasilan isi kandungan animasi. Syarikat bertaraf antarabangsa yang beroperasi di Malaysia ini menawarkan perkhidmatan produksi animasi secara menyeluruh, daripada rekabentuk watak dan konsep, penulisan skrip, pra-produksi, produksi sehinggalah kepada pasca-produksi.
The R&D Studio

The R&D Studio Sdn. Bhd. (atau lebih dikenali sebagai R&D Studio) merupakan sebuah studio kreatif bertaraf MSC yang membangunkan kandungan animasi dan aksi langsung untuk pasaran tempatan dan antarabangsa.
Sejak penubuhan pada tahun 2011, R&D Studio telah menghasilkan beberapa filem pendek animasi yang meraih pencapaian dan anugerah dari pesta filem dan animasi antarabangsa.
Filem pendek Batik Girl mendapat sambutan yang sangat baik di peringkat antarabangsa. Setelah lebih setahun bertanding di pesta filem dan animasi antarabangsa, Batik Girl memenangi anugerah filem animasi terbaik di ‘20 DigiCon6 ASIA’ di Jepun dan ‘5 Felacos Festival de Largos y Cortos de Santiago’ di Chile. Filem tersebut juga menjadi pilihan untuk ditayang di 28 pesta filem dan animasi antarabangsa.
Tiga filem pendek terbaru dari R&D Studio yang dihasilkan tahun 2021; Framed Memories, The Dalang’s Tale dan Kuihpocalypse juga telah dipilih untuk ditayangkan di beberapa pesta filem dan animasi.
Animasi Malaysia

Wayang kulit merupakan salah satu contoh animasi awal. Dengan bentuk dan sendi tangan yang digerak-gerakkan, ia merupakan bentuk yang digunakan dalam animasi guntingan (cutout). Lotte Reiniger, juruanimasi dari Jerman mendapat ilham untuk membuat filemnya iaitu The Adventures of Prince Achmed (1926) berasaskan wayang kulit.
Animasi di Malaysia (atau dikenali sebagai #AniMY) bermula pada tahun 1946 dengan tertubuhnya Unit Filem Malaya (sekarang dikenali sebagai Filem Negara). Filem animasi pendek yang pertama ialah Hikayat Sang Kancil (Anandam Xavier, 1978) dan ditayangkan pada tahun 1983. Filem pendek yang muncul di antara tahun 1985 dan 1987 ialah: Sang Kancil & Monyet, Sang Kancil & Buaya, Gagak Yang Bijak, Arnab Yang Sombong dan Singa Yang Haloba.
Gesaan kerajaan terhadap penggunaan teknologi digital pada awal 1980-an menyaksikan penghasilan siri TV pertama, Usop Sontorian oleh sektor swasta (Allahyarham Kamn Ismail, 1993). Manakala filem cereka pertama, Silat Lagenda (Hassan Abd Muthalib) ditayangkan pada tahun 1998. Terkini, sebanyak 31 siri TV, 4 telefilem dan 3 filem cereka telah dibuat (beberapa daripadanya telah dijual ke negara lain).
Beberapa orang kartunis juga telah mengangkat watak mereka kepada bentuk animasi. Antaranya ialah: Lat (Kampong Boy – dibangunkan di Amerika dan dianimasikan di Filipina); Imuda (Mat Gelap, filem tempatan pertama mempunyai watak animasi); Nan (Din Teksi); dan Ujang (Usop Sontorian).
Lapangan Terbang Bintulu

Lapangan Terbang Bintulu (IATA: BTU, ICAO: WBGB), ialah sebuah Lapangan Terbang Domestik di Malaysia, yang terletak di Sarawak. lapangan terbang tersebut terletak di bandar Bintulu, Sarawak, Malaysia.
Lapangan Terbang Bintulu yang terletak di Bintulu, Sarawak banyak mengendalikan penerbangan para kakitangan yang terlibat dalam industri petroleum dan gas asli di Bintulu.
Lapangan Terbang Bintulu terletak pada kedudukan Latitud N03* 07.4387', Longitud E113* 01.0103' pada ketinggian 22.56 meter dari aras laut.
Sejarah lapangan terbang Bintulu bermula pada awal 1937 apabila jajahan British membina lapangan terbang yang terletak di antara sungai di satu hujung dan pantai laut di hujung yang lain.
Lapangan terbang lama Bintulu telah dibuka untuk operasi pada 1 September 1955, dengan landasan permukaan rumput yang disediakan untuk pesawat de Havilland DH.89 Dragon Rapide dan Scottish Aviation Twin Pioneer yang dikendalikan oleh Borneo Airways.
Pada tahun 1963, jenis pesawat yang lebih besar seperti perkhidmatan DC-3 telah diperkenalkan. Pada tahun 1966, landasan itu ditumbuhi semula dengan bitumen dan bangunan terminal juga dipanjangkan untuk menampung peningkatan bilangan penumpang.
Pada 1 Julai 1968, Malaysia-Singapore Airlines memperkenalkan perkhidmatan Fokker 27 berjadual ke Bintulu. Bangunan terminal dan apron tempat letak kereta telah dilanjutkan pada tahun 1981 untuk menampung pesawat Fokker 50.
Pada September 2005, syarikat penerbangan tambang rendah pertama di Malaysia, AirAsia mula beroperasi di lapangan terbang Bintulu. FlyAsianXpress (FAX), syarikat subsidiari untuk AirAsia telah mengambil alih laluan domestik utama yang menghubungkan Bintulu, memulakan operasinya pada 1 Ogos 2006, sehingga 30 September 2007. Pada 1 Oktober 2007, Anak syarikat Malaysia Airlines, MASwings mengambil alih pautan yang menghubungkan Bintulu.
untuk masa kini Lapangan Terbang Bintulu, hanya memiliki 1 terminal, yang memiliki fungsi untuk menjalankan kegiatan operasional, Berlepas dan Ketibaan.
Lapangan Terbang Bintulu menjadi satu daripada 11 pakej projek (WPC) yang dianugerahkan oleh Lebuhraya Borneo Utara Sdn Bhd (LBU) setelah persimpangannya dijadikan lokasi projek tersebut. Ia diuruskan oleh LBU dan diambil oleh KKBWCT Joint Venture Sdn Bhd (Sg. Arip, Sibu) dan Pekerjaan Piasau Konkerit Sdn Bhd (PPK) (Sg. Tangap, Miri), seperti yang dinyatakan di bawah:
1.WPC 09 - Sg. Arip - Lapangan Terbang Bintulu - KKBWCT Joint Venture Sdn Bhd2.WPC 10 - Lapangan Terbang Bintulu - Sg. Tangap - Pekerjaan Piasau Konkerit Sdn Bhd.
perkhidmatan yang tersedia untuk Hantar Jemput Penumpang, Lapangan Terbang Bintulu, ialah Teksi milik Persendirian.
ialah sebuah Syarikat perkhidmatan milik persendirian (kumpulan persendirian), yang menyediakan perkhidmatan hantar jemput Penumpang Lapangan Terbang Bintulu.
Destinasi-destinasi Lion Air

Nota: Isi Senarai Ini , memuat pelbagai dan keseluruhan Destinasi-destinasi untuk Semua Bahagian di Lion Group (Lion Air , Batik Air Malaysia , Thai Lion Air , Wings Air , dan Batik Air).
Kumpulan Lion terbang ke destinasi berikut setakat tahun 2024.
Setakat tahun 2024 .
Setkata tahun 2024 .
Tanjak Pahlawan

Merupakan acara yang akan dilangsungkan setiap tahun menjadi simbol gambaran buat budaya Bajau Samah yang akan disertai oleh jejaka muda. Acara ini masih lagi dilaksanakan sehingga kini seperti di Tamu Besar, Kota Belud dan dilaksanakan di Rumah Kebudayaan Rumpun BajauSama ta' Lok Batik, Tuaran. Acara ini hanya boleh disertai oleh pemuda yang berbangsa Bajau Samah sahaja, dan acara ini melmperihatkan ketampanan anak bangsa Bajau dalam mempergayakan busana tradisi yang lengkap berindah jenis.
https://cj.my/127930/sabah-launches-duang-festival-to-preserve-culture/https://www.sabahtravel.com/articles/post/visit-the-biggest-market-in-sabah-tamu-besar-kota-belud
Saladin: The Animated Series

Saladin ialah sebuah projek animasi yang diilhamkan daripada riwayat Salah Al-Din Yusuf Ibni Ayub, wira Islam yang menyatukan para Muslimin menghadapi Perang Salib pada abad ke-12. Siri ini diterbitkan oleh Perbadanan Pembangunan Multimedia (MDeC), Malaysia bersama Al Jazeera Children's Channel (JCC). Adaptasi kisah Saladin yang asalnya dirancangkan sebagai filem cetera ini, sebaliknya dijadikan siri animasi TV sepanjang 13 episod. Penerbitan bermula pada bulan Mei 2004 dan sebuah treler enam minit pernah dipratayangkan ketika sambutan ulang tahun ke-10 Koridor Raya Multimedia pada bulan April 2005.
Dua episod rintis (pilot) disiarkan di Astro Ria sebagai previu pada September 2007.
Dua episod rintis (pilot) disiarkan di STAR World sebagai previu pada Februari 2014 dan Mediacorp Saluran 5 pada April 2023.
Setakat ini, Saladin diterbitkan selama satu musim 13 episod, dan disiarkan di Al Jazeera Children's Channel untuk penonton Timur Tengah mulai 17 September 2010, akhirnya disiarkan di TV1 di Malaysia mulai 20 November 2010.
Pada 29 Januari 2025, Siri animasi Saladin disiarkan di Astro Ceria setiap Rabu jam 10:30 malam dan siaran ulangan di Astro Prima setiap Sabtu jam 11:00 malam.
Digital Durian

Digital Durian Sdn. Bhd. (DD; juga dikenali sebagai DD Animation Studio) merupakan sebuah syarikat animasi 3D Malaysia yang berpangkalan di Cyberjaya, Selangor. Ia diasaskan bersama oleh Sinan Ismail dan Hairulfaizalizwan Ahmad Sofian pada 2008. Bermula sebagai syarikat multimedia, kemudian beralih sebagai syarikat perkhidmatan perkahwinan, syarikat ini terkenal menerusi siri animasi prasekolah Didi & Friends dan Omar & Hana yang disiarkan di Astro Ceria.
Digital Durian ditubuhkan pada 1 Oktober 2008 oleh dua sekawan, iaitu Sinan Ismail dan Hairulfaizalizwan Ahmad Sofian. Ia bermula sebagai syarikat perkhidmatan multimedia dari tahun 2008 hingga 2010. Manakala dari tahun 2010 hingga 2012, mereka menjalankan perkhidmatan berkaitan perkahwinan iaitu Durian Kahwin, Style Weddings atau Hora Horey Videography.
Bagaimanapun minat mereka dalam dunia animasi begitu mendalam. Justeru, mereka mula mencipta Didi dan bertanding dalam Cabaran Pencipta Harta Intelek (IPCC). Nasib ternyata menyebelahi mereka apabila Didi & Friends The Science Explorers terpilih sebagai pemenang pada tahun 2012.
Digital Durian menghadapi tempoh yang sukar selepas Didi and Friends: Science Explorer tidak mendapat perhatian yang sewajarnya dan terpaksa mengecilkan kekuatan pekerjanya kepada empat — Sinan, Hairul, seorang pengarah kreatif dan seorang pelatih.
Pada Julai 2020, Digital Durian telah melancarkan aplikasi Didi & Friends dan Omar & Hana. Syarikat ini menyasarkan seramai 50,000 pengguna aktif bulanan secara purata di Malaysia bagi tahun pertama pelancarannya.
Pada Disember 2021, Digital Durian mengumumkan bahawa ia telah melepaskan pemilikannya terhadap Didi & Friends dan menjualnya kepada studio animasi baharu, Warnakala Studios, yang diasaskan oleh Hairulfaizalizwan.
Persatuan Animasi Malaysia

Persatuan Animasi Malaysia (ANIMAS) merupakan sebuah Badan Bukan Kerajaan bukan bersifat keuntungan yang ditubuhkan pada 2001. Persatuan ini diasaskan oleh Pak Hassan Abdul Muthalib,Kamn Ismail dan Hisham Harun Hashim. Ia telah didaftarkan dengan Jabatan Pendaftaran Pertubuhan Malaysia pada 2007.
Ahli persatuan ini terdiri daripada aktivis animasi, tenaga kerja animasi tempatan, pensyarah & pendidik animasi, dan pelbagai pihak yang berkaitan.
Persatuan ini aktif melibatkan diri dalam memperkenalkan animasi tempatan melalui penganjuran majlis tertentu, menjadi panel penasihat jemputan bagi agensi kerajaan dan penulisan di media sosial.
Festival Filem Animasi Hiroshima 1996. Perbincangan bersama En Hisham Harun Hashim, penerbit Silat Legenda & Allahyarham Kamn Ismail. Maka lahirlah idea untuk menubuhkan Persatuan Animasi Malaysia.
Pekan Katun
ANIFEST
Pusat Kandungan Kreatif Animasi Malaysia

Pusat Kandungan Kreatif Animasi Malaysia (Bahasa Inggeris:Malaysia Animation Creative Content Center) (MAC3) ditubuhkan di bawah inisiatif Koridor Raya Multimedia (MSC). Agensi ini ditubuhkan bagi menggalakkan lagi pembangunan kandungan kreatif di Malaysia.
Bagi menyokong dan memangkinkan pertumbuhan industri kreatif Malaysia, MAC3 telah merancang pelbagai program khusus dalam bidang ini.
MAC3 telah menyediakan kemudahan rendering yang terletak di Cyberjaya sejak April 2010. Kemudahan ini disediakan bagi menyokong penerbitan kandungan definisi tinggi, berkualiti tinggi dan stereoskopik.