davidanugraha/M4-RAG huggingface dataset:
Tempering (spices)

Tempering is a cooking technique used in India, Bangladesh, Nepal, Pakistan, and Sri Lanka in which whole spices (and sometimes also other ingredients such as dried chillies, minced ginger root or sugar) are cooked briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish. Tempering is also practiced by dry-roasting whole spices in a pan before grinding the spices. Tempering is typically done at the beginning of cooking, before adding the other ingredients for a curry or similar dish, or it may be added to a dish at the end of cooking, just before serving (as with a dal, sambar or stew).
Ingredients typically used in tempering include cumin seeds, black mustard seeds, fennel seeds, kalonji (nigella seeds), fresh green chilis, dried red chilis, fenugreek seeds, asafoetida, cassia, cloves, urad dal, curry leaves, chopped onion, garlic, or tejpat leaves. When using multiple ingredients in tempering, they are often added in succession, with those requiring longer cooking added earlier, and those requiring less cooking added later. In Oriya cuisine and Bengali cuisine, mixtures of whole spices called pancha phutaṇa or panch phoron, respectively, are used for this purpose.
Some Indo-Aryan and Dravidian languages use a form inherited (through an early borrowing, in the case of Kannada) from the Sanskrit root vyághāra- "sprinkling over":
Some Indo-Aryan languages use a form inherited from the Sanskrit root sphōṭana- "crackling, cracking":
Some Indo-Aryan languages use a form inherited from the Sanskrit root traṭatkāra- "crackles, splits, fizzes":
Another root beginning with an aspirated affricate is found in yet other Indo-Aryan languages:
Dravidian languages also have various other forms for the same usage:
Sino-tibetan languages have many distinct terms, such as in:
In Arabic, it is sometimes referred to as falfaleh (فلفلة), rice cooked in this manner is called ruz imfalfal.
And other languages use roots that developed from onomatopoeia:
Molcajete

A molcajete (Spanish: [molkaˈxete]; Mexican Spanish, from Nahuatl molcaxitl) and tejolote (from Nahuatl texolotl) are stone tools, the traditional Mexican version of the mortar and pestle, similar to the South American batan, used for grinding various food products.
The molcajete was used by pre-Hispanic Mesoamerican cultures, including the Aztec and Maya, stretching back several thousand years. Traditionally carved out of a single block of vesicular basalt, molcajetes are typically round in shape and supported by three short legs. They are frequently decorated with the carved head of an animal on the outside edge of the bowl, giving the molcajete the appearance of a short, stout, three-legged animal. The pig is the most common animal head used for decoration of this type.
In the pre-Hispanic Mesoamerican period, the molcajete had a lid and the set was believed to be used for burial of members in society of high status. Additionally, throughout the pre-Hispanic Mesoamerican period, they were decorated with various colors and designs, and orange wares were identified as the most common characteristic of the molcajete. The matching hand-held grinding tool, known as a tejolote (Mexican Spanish, from Nahuatl texolotl), is made of the same basalt material.
Molcajetes are used to crush and grind spices, and to prepare salsas and guacamole. The rough surface of the basalt stone creates a superb grinding surface that maintains itself over time as tiny bubbles in the basalt are ground down, replenishing the textured surface.
A new basalt molcajete needs to be "broken in" because small grains of basalt can be loosened from the surface when it is first used and this will give an unpleasant gritty texture to the first few items prepared in it. A simple way to do the initial "seasoning" is to grind uncooked white rice in the molcajete, a handful at a time. When the white rice flour has no visible grains of basalt in it, the molcajete is ready to use. Some rice flour may remain ground into the surface of the molcajete, but this causes no problems.
As the porous basalt is impossible to fully clean and sanitize, molcajetes are known to "season" (much like cast iron skillets), carrying over flavors from one preparation to another. Salsas and guacamole prepared in molcajetes are known to have a distinctive texture, and some also carry a subtle difference in flavor, from those prepared in blenders. Molcajetes can also be used as a cooking tool, where it is heated to a high temperature using an open fire or hot coals, and then used to heat its food contents. Although true molcajetes are made of basalt, imitations are sometimes made of a mixture of pressed concrete and volcanic rock particles.
Molcajetes are also used as dish service in restaurants and homes. While recipes are usually not stewed or otherwise cooked in them, the molcajete stays hot for a very long time due to its high thermal mass, and it is not unusual for a dish to still be bubbling half an hour after serving.
Rengginang

Rengginang adalah sejenis kerupuk tebal yang terbuat dari beras ketan yang dibentuk bulat dan dikeringkan dengan cara dijemur di bawah panas matahari, lalu digoreng panas dalam minyak goreng.
Rengginang agak berbeda dari jenis kerupuk lain yang umumnya terbuat dari adonan bahan yang dihaluskan seperti tepung tapioka atau tumbukan biji melinjo, rengginang tidak dihancurkan sehingga bentuk butiran ketannya masih tampak. Penganan ini terdokumentasi dalam (Serat Centhini VI: 358:17) yang diterbitkan pada abad ke-18M.
Kata Rengginang (dari bahasa Jawa: ꦉꦁꦒꦶꦤꦁ, translit. Rêngginang)
Di Sumatera Barat, penganan serupa rengginang dikenal sebagai batiah, yang terutama menjadi ciri khas Payakumbuh.
Rengginang juga ada yang menggunakan beras ketan hitam. Rengginang harus menggunakan beras ketan bukan beras biasa, jika menggunakan nasi sisa yang dikeringkan, maka biasa disebut rangining.
Di Jawa Tengah, dikenal intip goreng, yakni kerak nasi (Jw.: intip) sisa menanak yang melekat pada dandang lalu dikeringkan dan digoreng. Perbedaan antara intip goreng dan rengginang hanyalah pada ukurannya. Intip berukuran lebih besar daripada rangginang karena dicetak dari dasar dandang atau periuk penanak nasi.
Di beberapa wilayah di Jawa Barat, dikenal pula penganan mirip rengginang, tetapi dengan bahan dasar singkong atau gaplek, yang disebut renggining.
Di Jawa Timur, selain rengginang terasi, varian yang cukup dikenal adalah rengginang lorjuk, dimana terdapat lorjuk di tengah rengginang. Lorjuk adalah jenis kerang yang bentuknya memanjang sekitar dua hingga tiga inch dan menyerupai pisau sehingga varian ini di beberapa negara lain disebut dengan "jackknife". Tidak semua pantai memiliki lorjuk, akan tetapi di Pamekasan, Madura, jenis kerang ini mudah ditemui dikarenakan jenis pantainya yang datar dan landai
Rengginang pada umumnya dibuat dengan ditambahkan bumbu penyedap atau pemanis yang asin, biasanya diberi bumbu terasi ada juga yang menggunakan kencur, sedangkan yang manis dibumbui dengan gula kawung atau gula merah,
Rengginang dapat digoreng tanpa diberi bumbu maupun rasa, asin atau manis. Ada jenis rengginang yang diberi rasa dengan udang, terasi, atau kerang lorjuk (kerang bambu).
Kue akar kelapa

Kue akar kelapa adalah kue kering yang berasal dari Betawi dan sekitarnya. Kue ini umumnya disajikan bersama rengginang dan kacang goreng saat acara spesial, seperti ketika lebaran atau hajatan. Bekasi merupakan produsen terbesar akar kelapa, tetapi seiring dengan perkembangan zaman, kue ini tidak lagi diproduksi secara massal.
Nama "akar kelapa" diambil dari bentuknya yang mirip dengan akar kelapa. Rasa yang gurih dan manis merupakan daya tarik tambahan dari kue ini. Bagi daerah Betawi dan sekitarnya merupakan suatu kewajiban bahwa saat lebaran, kue tersebut harus selalu ada bersama dengan kacang goreng.
Namun, di Kalimantan Selatan kue memiliki banyak nama, seperti Stik yuyu, kue Kaktus atau Akar pinang.
Bahan yang diperlukan untuk membuat kue akar kelapa yaitu kuning telur, gula pasir, tepung ketan, bubuk pengembang, bubuk vanili, margarin, santan, dan minyak. Satu porsi kue akar kelapa dengan berat 700 gram memerlukan 3 kuning telur, 125 gram gula pasir, dan 350 gram tepung ketan. Pada porsi ini, kue akar kelapa memerlukan bubuk pengembang sebanyak 1 sendok teh dan bubuk vanili sebanyak ½ sendok teh. Margarin yang digunakan sebanyak 100 gram dan santan sebanyak 100 ml. Santan dapat diperoleh dari setengah butir kelapa. Minyak khusus digunakan sebagai bahan untuk menggoreng.
Langkah pertama untuk membuat kue akar kelapa adalah mengocok telur bersama dengan gula pasir. Setelah gula larut, tepung ketan diayak bersama dengan bubuk pengembang dan bubuk vanili. Adonan diaduk rata. Selama mengocok adonan, margarin dan santan dituangkan perlahan.
Adonan yang telah jadi dimasukkan ke dalam cetakan kue akar kelapa. Di atas minyak panas berapi sedang, adonan ditekan sepanjang 10 sentimeter lalu dipotong atau digunting. Adonan kemudian digoreng hingga berwarna kecokelatan dan terlihat kering. Setelah matang, kue akar kelapa diangkat dan ditiriskan.
Kue akar kelapa merupakan salah satu camilan masyarakat suku Betawi. Penyajiannya umum dilakukan pada hari raya Idulfitri.
Nadya Arina

Nadya Arina Pramudita (lahir 15 Oktober 1997) adalah pemeran dan model Indonesia.
Ketika Nadya duduk di bangku kelas 2 SMA, ia ditawari untuk menjadi presenter dalam program Eat Bulaga! Indonesia, tetapi ia tolak karena masih mementingkan pendidikan.
Pada tahun 2015, Nadya mendapatkan kesempatan untuk bermain dalam serial televisi pertamanya yang berjudul Cantik-Cantik Magic. Pada tahun yang sama pula, Nadya membintangi film perdananya, yakni Magic Hour.
Basreng

Basreng (ᮘᮞᮢᮦᮀ pengucapan bahasa Sunda: [basrɛŋ], akronim dari baso digoréng, harf. "bakso digoreng") adalah camilan khas Sunda yang terbuat dari olahan bakso ikan yang diiris tipis kemudian digoreng. Basreng dapat juga disajikan dengan taburan bumbu pedas. Para penjual basreng saat ini menyajikan basreng dengan tingkat kepedasan yang bervariasi. Selain varian pedas, ada juga rasa lain tergantung dari bumbu perisa yang digunakan, antara lain keju, rumput laut dan lain-lain. Selain variasi rasa, basreng juga dapat digoreng kering atau setengah matang. Jika digoreng kering, akan terasa renyah seperti kerupuk dan jika setengah matang akan terasa kenyal jika dikunyah.
Dadar gulung

Kue dadar gulung (Melayu: kuih ketayap—dialek Sabah: kuih lenggang) merupakan makanan khas Indonesia yang dapat digolongkan sebagai panekuk yang diisi dengan parutan kelapa yang dicampur dengan gula jawa cair. Isi ini disebut unti. Kulit dadar gulung identik dengan warna hijau karena diberi pewarna daun suji. Kulit dadar gulung yang berbentuk seperti telur dadar menjadi salah satu alasan mengapa makanan ini disebut kue dadar gulung.
Di Malaysia, ia dikenali sebagai Kuih gulung. Variasi kuih ini juga boleh didapati di Tamil Nadu (India) , Surul Appam
Sasagun

Sasagun adalah makanan ringan tradisional khas batak.
Makanan ini dibuat dari tepung beras yang digongseng dengan kelapa dan dicampur dengan gula merah/aren. Soal rasa bisa dicampur dengan nenas atau durian, kacang atau sesuai dengan selera.
Dahulu makanan ini selalu disertakan oleh orang tua kepada anak-anaknya yang akan merantau, dan juga kepada mereka yang akan pulang ke perantauan.
Holland Bakery

Holland Bakery adalah merek waralaba roti asal Indonesia. Hingga saat ini, Holland Bakery memiliki lebih dari 200 gerai di Indonesia yang tersebar di Jakarta, Bandung, Surabaya, Lampung, Batam, Pekanbaru, Makassar, Bali, Balikpapan, Samarinda dan Manado. Perusahaan roti ini merupakan salah satu dari beberapa gerai makanan yang disebutkan dalam majalah Lonely Planet edisi Indonesia.
Holland Bakery dikenal sebagai toko roti modern pertama di Indonesia dan didirikan pada tahun 1978 di Jakarta. Toko roti ini menjadi satu-satunya toko roti pemegang lisensi karakter Disney di Indonesia.
Berbagai penghargaan yang diterima oleh Holland Bakery:
Yee sang

Yee sang atau yusheng (Hanzi: 鱼生; Pinyin: yúshēng) adalah masakan Tiochiu berupa salad ikan segar ditambah irisan halus sayuran seperti wortel dan lobak. Daging ikan yang dipakai adalah irisan ikan tuna atau ikan salmon yang sebelumnya bisa sudah direndam dalam campuran minyak wijen, minyak goreng, dan merica. Saus dibuat campuran minyak (minyak goreng dan minyak wijen) dengan tambahan saus buah prem, gula pasir, dan bubuk kayu manis.
Aksara Tionghoa untuk ikan (鱼) dan berkelebihan (余) sama-sama dibaca sebagai yú. Aksara Tionghoa untuk yúshēng (鱼生) juga homofon dengan yúshēng (余升) yang berarti meningkatnya kelimpahan. Oleh karena itu, makanan ini dipercaya sebagai simbol kelimpahan dan kemakmuran bagi orang yang memakannya.
Di Singapura, Malaysia, dan Indonesia, yee sang adalah hidangan khusus untuk Tahun Baru Imlek. Makanan ini dihidangkan sebagai makanan pembuka, dan biasanya dimakan pada hari Renri (hari ke-7 bulan pertama kalender Imlek).
Saus dihidangkan terpisah dan dicampur sendiri dengan sumpit oleh orang yang memakannya. Menurut tradisi, ketika diaduk dengan saus, ikan dan sayuran harus diangkat tinggi-tinggi di atas piring. Semakin tinggi yee sang terangkat, maka semakin baik pula peruntungan pada tahun yang baru. Yee sang diaduk bersama-sama oleh orang yang duduk satu meja sambil saling mengucapkan selamat tahun baru Imlek. Tradisi mengaduk yee sang dan mengangkatnya tinggi-tinggi disebut lo hei (撈起 atau 捞起).
Nelayan sepanjang pesisir Guangzhou merayakan Renri (hari ke-7 Tahun Baru Imlek) dengan berpesta hasil tangkapan ikan. Pada masa penjajahan Inggris di Malaya, tradisi merayakan Renri dibawa oleh pendatang dari Cina. Kios pedagang bubur menyediakan hidangan ikan mentah yang diperkirakan sebagai makanan khas Jiangmen, Provinsi Guangdong. Hidangan tersebut terdiri dari irisan ikan, lobak, dan wortel yang diberi saus. Pembeli menuangkan sendiri saus yang dibuat dari campuran minyak, cuka, dan gula.
Hidangan yee sang versi modern diciptakan pada tahun 1964 di rumah makan Lai Wah, Singapura. Penciptanya adalah empat orang juru masak bernama Lau Yeok Pui, koki kepala bernama Tham Yui Kai, serta Sin Leong dan Hooi Kok Wai. Mereka dulunya rekan sekerja di dapur rumah makan Cathay di Gedung Cathay, Singapura.
Selain dimakan oleh warga Tiochiu yang bermukim di Malaysia, Singapura atau Indonesia, terdapat versi Yee Sang yang berasal dari masakan Hakka khas Bangka, yaitu "Ng-sang" （鱼生; ikan segar. Ng-sang khas Bangka terbuat dari potongan halus ikan mentah dan diaduk dengan saus kacang dan sayur-sayuran. Ng-sang biasanya dimakan pada saat Imlek, namun sekarang sudah menjadi makanan yang bisa disajikan kapan saja.
Timus (makanan)

Timus atau Ketimus adalah penganan dibuat dari singkong parut yang dikukus, dicampur gula merah, dibungkus daun pisang.
Proses pembuatan penganan ini cukup mudah, dimulai dengan memarut singkong lalu dicampurkan dengan gula merah. Adonan diaduk dengan kelapa parut, sedikit garam, dan gula. Adonan dimasukkan ke dalam selembar daun pisang dan dikukus.
Gesya Shandy

Gesya Shandy Alatas, S.E. (lahir 11 Juni 1995) merupakan pemeran dan pengusaha Indonesia keturunan Arab.
Selain berkarier di dunia hiburan, Gesya juga memiliki bisnis restoran bernama Waroeng Ma’kita’ di kawasan Jakarta Utara, Jakarta Selatan, dan Palu, Sulawesi Tengah.
Gesya memiliki satu orang kakak laki-laki bernama Zacky Alatas.
Rengginang

Rengginang or ranginang is a variety of Indonesian thick rice crackers, made from cooked glutinous sticky rice and seasoned with spices, made into a flat and rounded shape, and then sun-dried. The sun-dried rengginang is deep-fried with ample cooking oil to produce a crispy rice cracker.
This cracker is quite different from other types of traditional Asian crackers such as the Indonesian krupuk and the Japanese senbei or beika; while most traditional crackers' ingredients are ground into a fine paste, rengginang retains the shapes of its rice grains. It is similar to the Japanese arare, and yet it differs because arare are individually separated larger rice pellets. In contrast, rengginang rice granules are stuck together in a flat-rounded shape. Rengginang is traditionally made from dried leftover rice. In Suriname, it is known as brong-brong.
Rengginang can be plain or flavoured sweet, salty or savoury. The most common rengginang are deep-fried with added pinches of salt for a traditional salty taste. Sweet rengginang uses thick liquified coconut sugar-coated or poured upon it. Other variants have other ingredients added to enrich the taste, such as dried prawn, terasi (shrimp paste), or lorjuk (razor clam).
In Central Java, especially in the Wonogiri Regency, there is an almost identical rice cracker called intip made from scorched rice, the hardened semi-burnt rice sticks to the inner bottom of rice-cooking vessels. These cooking vessels are filled with water to loosen up the stuck rice. After it is separated from the cooking vessel, the stuck rice is sun-dried until it loses all of its liquid contents. The dried sticky rice is later deep-fried in a lot of cooking oil to create a crispy rice cracker. There is no significant difference between rengginang and intip other than its size; because intip is created from the inner bottom of the cooking vessel, it is larger than a rengginang.
Sachima

Sachima is a sweet snack in Chinese cuisine made of fluffy strands of fried batter bound together with a stiff sugar syrup. It originated in Manchuria and is now popular throughout China. It can also be found in Taiwan as well as overseas Chinese diasporas, most notably Malaysia and Singapore. Its decoration and flavor vary in different regional Chinese cuisines, but the appearance of all versions is essentially the same, somewhat similar to that of American Rice Krispies Treats.
Originally, in Manchu cuisine sachima is a sweet snack. It mainly consists of flour, butter, and rock sugar. It is now popular in mainland China among children and adults.
The Cantonese pastry version of sachima is slightly sweet. It is also made of essentially the same ingredients as the other varieties of sachima. It is often sprinkled with sesame seeds, raisins or dried coconut. The Cantonese variety of sachima ranges from chewy to crunchy in texture. Most overseas Chinatowns offer the Cantonese style of the pastry. It is commonly found in Hong Kong.
Many of the Fujian distribution companies manufacture packaged versions of Sachima. This version has sesame and is made of wheat flour, vegetable oil, egg, milk, granular sugar, and malt sugar. The taste is comparatively plain compared to the more sweetened Cantonese version.
In Mauritius, sachima is called "gâteau macaroni" (lit. "macaroni cake"). It is a traditional Chinese cake sold and eaten by Sino-Mauritians.
A similar dish called mayway mont (မရွေးမုန့်), consisting of puffed grains of early ripened glutinous rice congealed into a mass with jaggery syrup, is a popular traditional Burmese snack or mont.
A similar dish called bánh bỏng gạo or khẩu sli consisting of puffed grains of early ripened glutinous rice congealed into a mass with sugar and ginger, sometimes used peanut. This is a traditional dessert of the Tay and Giay people. It is also popular in the northern provinces of Lai Chau, Cao Bang, Bac Giang.
A similar dish called oranda (오란다) consisting of puffed grains such as pumpkin seeds and black sesame seeds, stickied together and sweetened with natural sugars like rice syrup and malt syrup, can be found in Korea. It is a popular gift for important events such as weddings, birthday parties, Seollal and Chuseok. Unlike sachima found in other places, oranda has a soft texture that is suitable for older consumers with weak gums and teeth to enjoy.
Batagor

Batagor (abbreviated from Baso Tahu Goréng, "fried bakso [and] tofu") is a Sundanese dish from Indonesia, and popular in Southeast Asia, consisting of fried fish dumplings, usually served with peanut sauce. It is traditionally made from minced tenggiri (Spanish mackerel), although other types of seafood such as tuna, mackerel, and prawn may also be used. The fish paste is subsequently stuffed into wonton skins or filled into tofu, and then deep-fried in palm oil.
Street-side batagor fried dumplings are usually served with fried tofu and finger-shaped fried otak-otak fish cakes. These batagor components are cut into bite-size pieces and topped with peanut sauce, kecap manis (sweet soy sauce), sambal (chili paste), and lime juice. As a fried food, batagor generally has a crispy and crunchy texture. Since their serving methods are identical, batagor and siomay are often sold by the same vendor, with batagor being offered as a crispy variation of siomay.
Batagor is ubiquitous in Indonesian cities and can be found in street-side food stalls, travelling carts, bicycle vendors, and restaurants. However, it is most strongly associated with the West Java city of Bandung. The dish is influenced by Chinese Indonesian cuisine, and might be derived from siomay, with the main difference being that batagor is fried instead of steamed. It has been readily adapted into local Sundanese cuisine, and today, most batagor sellers are Sundanese.
Batagor began appearing in various Indonesian cities throughout the country in the 1980s and was first made in 1968 in Bandung by a migrant from Purwokerto named Haji Isan. Thus, it is said that the origin of batagor is a modification of an extinct fried food from Purwokerto. Batagor is characterized like other Purwokerto specialties which are mostly fried and served with peanut sauce, such as kampel (fried ketupat). According to legend, batagor was created as a way to salvage unsold bakso meatballs. It is said that one day the bakso did not sell well, and a seller was stuck with too many leftovers. To cut his losses, he then came up with the idea to grind the meatballs, stuff them into tofu, deep fry them, and serve them with peanut sauce in a fashion similar to siomay or ngo hiang. This created a new dish of bakso tahu goreng ("fried bakso [and] tofu"), abbreviated as "batagor".
Batagor is traditionally served with peanut sauce, although in Bandung, most batagor sellers also offer a variation served in clear broth known as batagor kuah ("batagor soup"). The soup consists of a clear chicken broth with the addition of various ingredients such as pepper, sugar, salt, leek, and celery. Chili sauce, tomato sauce, and lime can also be added to add more flavor to the soup.
Batagor is popular for its savory flavor, crispy texture of its deep-fried wonton skin and tofu, and sweet and savoury peanut sauce. As of 2018, batagor is often sold at around 10,000 Indonesian rupiahs per portion at modest street-side vendors.
Arare (food)

Arare (あられ, which is named after graupel "snow pellets") is a type of bite-sized Japanese cracker made from glutinous rice and flavored with soy sauce. The size and shapes are what distinguish arare from senbei. The name is chosen to evoke hailstones – smaller arare are similar in size and shape to hailstones, though others can vary significantly in size, flavor and shape. Arare is also called kakimochi or mochi crunch in Hawaii where it was introduced in the 1900s.
There are many different sizes, colors, and shapes of arare. Some are sweet, and others savory. One, called norimaki arare (nori meaning an edible seaweed in the form of a dried sheet; maki meaning roll shape) is wrapped with dried nori seaweed. Another, kaki no tane (柿の種), takes its name from its resemblance to a persimmon seed. (Kaki is Japanese for "persimmon".) Kaki no tane are often sold with peanuts, a combination called kakipī (かきピー). These are a popular snack to accompany Japanese beer.
Japanese typically consume arare to celebrate Hinamatsuri, the "doll festival" held on 3 March. The arare made during the festival are multicolored, in shades including pink, yellow, white, brown and light green. Regular arare can be bought throughout the year, but the colorful ones are only available around January to March in anticipation of Hinamatsuri.
Arare was brought to the U.S. by Japanese immigrants who came as plantation workers in the early 1900s. In Hawaii, the snack is often called kakimochi (fried rice paste). In Hawaii, it is popular to mix arare with popcorn (some people mix in furikake, too). The popular "Hurricane popcorn" includes both arare and furikake with the popcorn.
Rempeyek

Rempeyek or peyek is a deep-fried savoury Indonesian-Javanese cracker made from flour (usually rice flour) with other ingredients, bound or coated by crispy flour batter. The most common type of rempeyek is peyek kacang ("peanut peyek"); However, other ingredients can be used instead, such as teri (dried anchovies), rebon (small shrimp), or ebi (dried shrimp). Today, rempeyek is commonly found in Indonesia and Malaysia, as well as in countries with considerable Indonesian migrant populations, such as The Netherlands and Suriname.
Coconut milk, salt, and spices such as ground candlenuts and coriander are often mixed within the flour batter. Some recipes also add a chopped citrus leaf. The spiced batter, mixed or sprinkled with the granule ingredients, is deep-fried in hot coconut oil. The flour batter acts as a binding agent for the granules (peanuts, anchovy, shrimp, etc.). It hardens upon frying and turns into a golden brown and crispy cracker.
In Indonesia, rempeyek making is traditionally a small-scale home industry, yet today, some rempeyek producers have reached a larger production scale and distribute widely, with a rempeyek-brand trading value reaching 25 million Rupiah (around US$2,100) monthly. In Malaysia, rempeyek is now widely made using machines.
Rempeyek is derived from the Javanese onomatopoeia peyek, depicting the sound of a crisp cracker breaking.
Rempeyek is often associated with Javanese cuisine, served to accompany pecel (vegetables in peanut sauce) or other meals or as a stand-alone snack. Today, it is common throughout Indonesia and is also popular in Malaysia following the migration of Javanese immigrants in the early 19th century.
The most common and widely distributed type of rempeyek is rempeyek kacang (peanut rempeyek); however, anchovy, small shrimp, dried shrimp, spinach (rempeyek bayam), and beans such as mung beans and soybeans are also common types. Rempeyek kacang is especially common in the Banyumas region of Central Java, while rempeyek rebon (small shrimp) is common in the Javanese port town of Cirebon. Rempeyek made with larger shrimp is commonly found in Padang restaurants.
The recent popularity of spicy food saw the use of sliced cabai rawit (bird's eye chili pepper) as rempeyek. There is also a regional specialty of rempeyek yutuk (mole crab), which can be found mostly in Central Java's southern coast towns, such as Cilacap. More niche variants with insect ingredients, such as crickets and termites, also exist.
A popular Javanese song, Iwak Peyek, by female dangdut group Trio Macan, describes rempeyek as a commoners' dish. It served as the rallying song for supporters of Persebaya Football Club from Surabaya, East Java.
Tour-tan Brignogan

Tour-tan Brignogan, pe Tour-tan Pontuzval (Phare de Pontusval e galleg) zo un tour-tan bihan savet war aod kumun Brignogan, e penn ur begig-douar anvet Beg Paol. Kroget e voe d’e sevel e 1865 ha lakaet e voe da vont en-dro d’ar 15 a viz Gwengolo 1869. Savet eo bet hanter-hent etre tour-tan Enez Werc'h ha tour-tan Enez Vaz, da heñchañ ar bigi a dremen dirak aod dañjerus ar Vro Bagan.
Un ti-annez zo hag un tour karrezek, dezhañ 14,5 metr a uhelded.
Un tan a-daoleadoù eo hini Brignogan, gant gouloù gwenn ha ruz a vez gwelet betek 10 mil mor (18 km). E 2010 e oa bet lakaet war roll ar Monumantoù Istorel, asambles gant meur a dour-tan all.
Tour-tan Enez Werc'h

Tour-tan Enez-Werc'h zo un tour-tan savet war Enez Werc'h dirak aod Lilia, e Plougerne.
Daou dour-tan zo e gwirionez war an enezennig. Unan a oa bet savet e 1845, dezhañ 33 metr uhelder, a oa bet en implij en XIX kantved. Unan all a voe savet etre 1896 ha 1902, hag enaouet e oa bet d'ar 1añ a viz Meurzh 1902. Uhelañ tour-tan Europa eo, gant un uhelder a 82,5 metr hag an hini uhelañ er bed e-touez an tourioù-tan savet gant mein-benerezh. Gwelet e vez e c'houloù war-hed 50 km tro-war-dro. Stumm ur granenn a zo dezhañ en diavaez. Evit mont betek al lein ez eus 397 a bazennoù. Gweladenniñ anezhañ a c'haller ; evit se e ranker mont da Enez Werc'h gant ur vag, nemet e c'haller mont war droad eus an douar-bras d'an enezenn pa vez reverzhi vras.
Tredanaet e oa bet e 1956. Ur gward a oa betek an 29 a viz Here 2010. Abaoe ez eo renet a-bell, en un doare emgefre, eus tour-tan ar C'hreac'h en enez Eusa.
Tour-tan Hern

Tour-tan Hern zo un tour-tan e Breizh, er-maez da Bleuvihan ha da Erv an Talberzh (Aodoù-an-Arvor). Kroget e voe d'e sevel gant an ijinour gall Léonce Reynaud, e 1834, war kerreg anvet "Hern" hag echuet e voe e 1839 ha digoret d'ar 1añ a viz C'hwevrer 1840. Uhel-mat eo pa dap 57 m a sav.
Tour-tan Roc'h Gored

Tour-tan Roc'h Gored, pe Tour-tan Enez Vreac'h, zo un tour-tan savet war enez Roc'h Gored dirak aod Lilia, e Plougerne.
D'an dazre e c'haller mont war droad d'an enezenn, adalek Sant-Kava. Savet e oa bet an tour-tan e 1845, ha 14,7 metr uhelder zo dezhañ. Savet e voe gant greunit, un ti bihan zo harp outañ hag un tammig liorzh tro-dro. Talvezout a rae an ti-se gwechall da lojañ gwarded an tour-tan.
Tour-tan Roc'h Gored a dalvez da verkañ genoù an Aber-Ac'h, enni ur porzh-mor hag a veze darempred stank gwechall.
Abaoe 1994, pa voe emgefreekaet an tour-tan, n'eus mui gward ebet ennañ. Bremañ e vez roet buhez d'al lec'h gant ur gevredigezh eus bro an aberioù hag a ginnig diskouezadegoù hag abadennnoù a bep seurt ennañ. Abaoe 2006 e c'haller mont da welet al lec'h, d'an eurioù ma c'haller mont d'an enezenn, da lavaret eo pa vez izel ar mor.
Louaneg

Louaneg a zo ur gumun eus Breizh e departamant Aodoù-an-Arvor, stok ouzh Perroz-Gireg, e Treger. E-kichen ar mor emañ, e-tal bae Perroz. Plaen eo an dachenn dre-vras.
Gerdarzh Marteze diwar un anv den Louan; met chom a ra diasur.
Louaneg a zo ur gumun labourerien-douar.
Kozh eo ar bourk. Kroget he deus ar vuhez eno e maread amzer nevez ar maen. Kavet zo bet restajoù ul lec'h d'ober holen, roudoù eus ar C'halianed. Er bloavezhioù 500 e oa bet savet ur c'hreñvlec'h gant aotrou Koadgwezheneg war an dosenn. En XII kantved e oa bet savet an iliz kentañ gant Sant Erwan, person eno eus 1292 betek e varv e 1303. Dindan aotrouniezh Barac'h abaoe an X kantved e tremen dindan daouarn an tiegezh Tournemine hag hini Philippe, gant ar Gozhkêr eus Plounevez-Moedeg hag evit echuiñ gant ar Peltour eus Rozambaou e 1688. Gant an Dispac'h e teu Louaneg da vezañ ur gumun e 1790. En amzer a-vremañ emañ ar gumun war ziorren, ur gumun hag a brofit eus an touristerezh e Perroz hag eus kêr Lannuon evit al labour. Adalek 1885 en doa ar skrivagner brudet Ernest Renan un eil ti eno, betek e varv en 1892.
E Louaneg ez eus un iliz kozh, tour-tan Nantouar hag ar bourk kozh.
Niver a annezidi
Er bloaz 2002 e oa bet kendeuzet skipailh mell-droad Louaneg gant hini Perroz, ha savet Unvaniezh Sportel Perroz-Louaneg. Ur c'hleub Marc'h-houarn Treuz Bro (MTB) zo ivez, ur skol vag dre lien, ur c'hleub badminton, mell-dorn, tennis, jiminas, yoga ha karate.
Anime

Anime (japaneg アニメ), diwar animēshon (アニメーション) eo anv hollek an tresadennoù-bev – filmoù ha stiradoù – a vez savet e Japan. アニメーション Animēshon a vez lavaret gant filmaozerien Japan, diwar ar saozneg pe ar galleg animation, "blivadur". Japanim pe japanimation a lavarer ivez.
Manga eiga (film manga) a veze implijet da envel an tresadennoù-bev a zo diazezet war mangaoù. Ledanoc'h eo ster anime, a dalvez da envel ivez ar stiradoù hag ar filmoù blivet ha n'int ket diazezet war mangaoù.
Meur a seurt anime a zo.
Geriaoueg saoznek ar sinema a vez implijet ivez gant ar dud a sav anime.
Big Comic Original

Big Comic Original (japaneg : ビッグコミックオリジナル) a zo ur magazin manga seinen a vez embannet div wech ar miz (d'ar 5 ha d'an 20) e Japan gant Shōgakukan. Ur magazin evit paotred (krennarded kozh ha tud deuet) eo. Liammet eo ouzh Big Comic, a vez embannet er sizhunioù ma ne vez ket embannet Big Comic Original. E 2008 e veze skignet ouzhpenn 830 000 skouerenn.
Nakayoshi

Nakayoshi (japaneg : なかよし) zo ur magazin manga shōjo embannet bep miz gant Kōdansha abaoe miz Kerzu 1954 evit ar rakkrennardezeded (9-12 vloaz). Rakembannet evez ar manga er Nakayoshi kent dont er-maez e stumm levrennoù. Ment ul levr pellgomz zo dezhañ, ha gwerzhet e vez gant profoùigoù (boulomigoù, c'hoarioù, seier bihan, skritelloù, pegsunioù...). E-kreiz ar bloavezhioù 1990 e kouste 400 yen ar skouerenn, evit war-dro 448 pajennad. D'ar mare-se e veze skignet war-dro 1 800 000 skouerenn bep miz. E 2017 e veze skignet 87 000 skouerenn.
Er bloavezhioù 1990 e tivizas ar pennskrivagner, Yoshio Irie e anv, liesaat ar pezh a veze er magazin : ouzhpenn istorioù karantez e lakaas embann istorioù faltazi evel Sailor Moon. Er memes mare e voe divizet liammañ ar magazin ouzh tresadennoù-bev.
En Indonezia e vez embannet Nakayoshi: Gress!, bep miz gant Elex Media Komputindo.
CoroCoro Comic

CoroCoro Comic (japaneg : コロコロコミック) a zo ur magazin manga kodomo (evit paotred 6-15 vloaz) embannet bet miz gant Shōgakukan. Krouet eo bet d'ar 15 a viz Ebrel 1977. A5 eo e vent, 440 yen e koust an niverenn hag alies e vez ennañ ouzhpenn 800 pajennad. Mangaoù bet embannet ennañ evel Doraemon ha Pokémon a zo deuet da vezañ brudet-tre e Japan. Daou vagazin damheñvel anvet Bessatsu CoroCoro ha CoroCoro Ichiban! a zo ivez, embannet e vezont bep daou viz.
Krouet eo bet e 1977 evit embann Doraemon, hag a zo unan eus mangaoù brudetañ Japan. Lidet eo bet 30vet deiz-ha-bloaz ar magazin gant aozañ un diskouezadeg e Mirdi Etrevroadel ar Manga e Kyoto. E CoroCoro e vez graet alies bruderezh evit c'hoarioù ha c'hoarioù video diazezet war mangaoù embannet ennañ. Ar c'hoari Game Boy anvet Pocket Monsters: Blue a voe gwerzhet dre ar magazin nemetken er penn-kentañ, ar pezh a lakaas ar gwerzhañ da greskiñ. E-touez ar c'hoarioù bet brudet er magazin emañ ivez Radio controlled car, Mini 4wd (gant Tamiya), Family Computer (Nintendo Entertainment System), Super Famicom (Super NES), Game Boy (gant Nintendo), Beyblade, B-Daman (gant Takara) ha Bikkuriman (gant Lotte).
Emgann Shimonoseki

Emgann Shimonoseki, (Japaneg: 下関海戦 Shimonoseki Kaisen) a zo bet un emgann war-vor e Japan d'ar 16 a viz Gouhere 1863 o welet e krog al lestr-brezel Amerikan USS Wyoming a-enep flodad listri an daimyo Mori Takachika eus ar c'hlan Chōshū.
An USS Wyoming en e-benn ar c'habiten David McDougal a dagas trumm ar flodad listri japanaat (savet gant ar Stadoù-Unanet) armet ha sturiet fall. Padout a reas 2 eur o welet ar flodad japanat distrujet. McDougal a gasas daou lestr d'ar strad hag a zistrujas un trede, 40 japanat a oa bet lazhet. An USS Wyoming a oa bet tapet fall, 4 bourzhiad a oa marvet ha 7 all gloazet. Kentañ lodenn e voe d'an emgannoù a vezo e Shimonoseki anvet Kampagn Shimonoseki a zougo plas e 1863-1864 met a vezo kaset da benn gant kevredidi ar Stadoù-Unanet. Ar mare ma voe emgann Shimonoseki a voe hini fin ar ar Shogunelezh Tokugawa etre 1854 ha 1868, e-liamm gant digoradur rediet Japan etrezek ar galloudoù european hag hini Amerika .
Bloavezh 1863, Impalaer Japan Kōmei, o terriñ an hengoun staliet abaoe kantvedoù ha dic'hoanaget gant digoradur Japan etrezek ar Stadoù-Unanet a grogas da vezañ ur penn politikel ha n'eo ket mui relijiel nemetken. D'an 11 a viz Meurzh ha d'an 11 a viz Ebrel 1863, a gemenas an "Urzh da skarzhañ an holl varbared" (攘夷実行の勅命). Ar c'hlan Chōshū staliet e Shimonoseki, en e benn an Aotrou Mori, a heulias an urzhioù strizh hag a grogas gant obererezhioù enep-estren. Kregiñ a reas an darvoudoù adal an 10 a viz Mae 1863, hervez an deiziataer loarel. O vont gant un hent dichek da geñver galloud ar shogunelezh, Mori a gemennas an urzh d'e nerzhioù da dennañ hep kelaouiñ war kement lestr estrañjour a dreuzfe strizh-mor Shimonoseki.
Labret

Ul labret zo anv un doare toullgorferezh. Toullet e vez ar c'hroc'hen etre ar weuz traoñ hag ar c'hroñj evit gallout staliañ ur bravig ennañ, peurliesañ ur varennig ispisial anvet "labret stud" en degouezh-mañ, daoust ma implijer gwalennoùigoù bras pe vrasoc'h alies ivez.
Dont a ra an anv diwar ar ger latin labrum ("gweuz") gant al lostger bihanaat -et ha n'eo ket diwar ar galleg.
Peurliesañ e vez toullet e-kreizig-kreiz gant ur varennig, met a-wechoù e vez graet an toull muioc'hik a-zehoù pe a-gleiz, ha toulloù par-ha-par, staliet enne barrennoùigoù koulz ha gwalennoùigoù.
N'eo ket hemañ un doare toullgorferezh nevez-ijinet, rak toullgorfadurioù peurheñvel ouzh al labret a veze gant gwazed a renk uhel er sevenadurioù Aztek[1] ha gant an Aleuted[2] d'an nebeutañ.
Keddie, G. (1989) Symbolism and Context: The World History of the Labret and Cultural Diffusion on the Pacific Rim, Pennad diembann, lennet er Circum-Pacific Prehistory Conference: Seattle [www.bcarchives.bc.ca/Content_Files/Files/LABRETW89PAPERSept5-07forWeb.pdf Teuliad pdf da diskargañ]
Torres-Rouff, C. (2003) Oral Implications of Labret Use: a Case fromPre-ColumbianChile, International Journal of Osteoarchaeology, 13: 247–251 [personalwebs.coloradocollege.edu/~ctorresrouff/walkerlabpubs/ctr2003ijo.pdf Teuliad pdf da diskargañ]
Illuyanka

E Mitologiezh an Hittited, Illuyanka a oa un aerouant e stumm un naer diskaret gant Tarhunt (IM), stumm hittitat doue hurritat an oabl hag an arnev, Teshub. Anavezet eo a-drugarez d'an tablezennoù e skritur gennheñvel e hittiteg kavet e Çorum-Boğazköy, a oa anvet gwezhall Hattusha, kêrbenn an Hitited. The context is a ritual of the Hattian spring festival of Puruli.
Kavout a reer ar vojenn se e katalog an testennoù hittitek 321, a ro daou stumm anezhañ.
Illuyanka zo ur c'henstrollad anvioù moarvat, ennañ daou c'her a dalvez "naer", ar ger kentindezeuropek *illu- hag *anga-. Kavout a reer an div memes elfenn, lakaet war an tu gin, er ger latin anguilla "silienn". Kar eo ar ger *illu- d'ar saozneg eel (silienn), ar ger anka- d'ar sañskriteg ahi.
Er c'hentañ doare eus ar vojenn en em gann an daou zoue ha trec'h eo Illuyanka. Mont a ra neuze Teshub da welet an doueez Hattiat Inaras evit goulenn ganti he ali. Goude prometiñ he c'harantez d'un den marvel anvet Hupasiyas en eskemm eus e sikour e sav ur griped evit an aerouant. Degas a ra dezhañ boued hag evaj goet diouzh an druilh, hag atizañ anezhañ da evañ sof-kont. Ur wezh mezv ez eo staget an aerouant gant Hupasiyas war-bouez ur gordenn. Neuze e anad doue an oabl, Teshub, gant an doueed all hag e lazh an aerouant.
En eil doare eus ar vojenn, goude kann an daou zoue ha koll Teshub, Illuyanka a gemer daoulagad ha kalon an doue. A-benn en em veñjiñ diouzh an aerouant e timez doue an oabl, Teshub, gant an doueez Hebat, merc'h un den marvel anvet Arm. Ur mab o doa, Sarruma, a euredas merc'h an aerouant Illuyanka. Lavaret a reas an doue Teshub d'e vab goulenn e zaoulagad hag e galon evel donezon eured, hag hemañ a reas. Ur wezh m'en doe bet ez eas Teshub d'an aerouant Illuyanka adarre. D'ar mare m'emañ o vont da faezhañ an aerouant en em rent kont Sarruma eus an emgann ha kompren a ra eo bet implijet gant e dad. Goulenn a ra digant e dad kemer e vuhez digantañ war un dro gant hini Illuyanka, ha lazhañ a ra Teshub anezhe gant gant kurun, glav ha daredoù. Skeudennet eo ann doare-se eus ar vojenn war un izelvos eus Malatya (savet e 1050-850 kent J.-K.) a c'haller da welet e Mirdi sevenadurioù Anatolia en Ankara.
Displeget e oa an testennoù hittitek e 1930 gant W. Porzig, a geñverias evit ar wezh kentañ emgann Teshub hag Illuyanka gant kann Zeus, doue an oabl, ha Tifon, an euzhvil heñvel ouzh un naer, danevellet e Bibliotheke ar Pseudo-Apollodoros (I.6.3). D'ar c'houlz-se, ar geñveriadenn etre mojennoù an Hittited hag ar C'hresianed ne oa ket degemeret gant kalz tud, rak ne oa ket bet digejet hag embannet c'hoazh, d'ar mare-se, ar vojenn hittitat a zanevell spazhadenn doue an neñv gant Kumarbi, tost d'ar vojenn c'hresian en un doare kalz sklaeroc'h.
Katalog an testennoù hittitek 321 zo ennañ an tablezennoù da-heul:
N'eus doare klok ebet eus ar vojenn. An hini glokañ eo an destenn A, enni 30 eus 36 rannbennad.
Paimpol

Paimpol (French pronunciation: [pɛ̃pɔl] ; Breton: Pempoull) is a commune in the Côtes-d'Armor department in Brittany in northwest France.
It is a tourist destination, especially during the summer months when people are attracted by its port and beaches.
The town is located in the north of Brittany, at the western end of the bay of Saint-Brieuc, at the bottom of the bay of Paimpol.
The town is on the old national road D 786, 72 mi west of Saint-Malo, 23 mi north-west of Saint-Brieuc, 21 mi east of Lannion (sub-prefecture) and 44 mi to the north-east of Morlaix . Guingamp (sub-prefecture) is 18 mi to the south, and Rennes is 88 mi to the south-east.
Inhabitants of Paimpol are called paimpolais in French. In 1960 Paimpol absorbed the former communes Kerity and Plounez. The population data given in the table below for 1954 and earlier refer to Paimpol proper, without Kerity and Plounez.
The municipality launched a linguistic plan through Ya d'ar brezhoneg on 29 September 2008.
In 2008, 11.8% of primary school children attended bilingual schools.
Paimpol station is connected by trains to Guingamp station on the Paris-Montparnasse–Brest line.
Blue and white striped-jumpers are immediately visible in the streets and are seen to reflect not only their pride in all things to do with the sea, but also in their région, Brittany.
The town centre leads from the port down to the coast, through cobbled streets filled with restaurants, cafés and bars. The town centre includes the Quartier Latin. It was at La place du Martray that Pierre Loti chose to put the house of Gaud, the heroine of his novel Pêcheur d'Islande. The attractions of the town are also a major theme of Guy Ropartz's opera Le Pays and Théodore Botrel's song La Paimpolaise.
Other popular tourist sights include Beauport Abbey dating back to 1202, and the chapels of Lanvignec, Ste Barbe and Kergrist. L'île de Bréhat is a rocky archipelago 10 minutes by ferry from the coast next to Paimpol. It is made up of two large islands connected by a bridge, and numerous smaller ones.
Other places of interest in the area include the Moulin de Craca and Circuit de falaises in Plouézec, as well as Pors-Even and the Tour de Kerroc'h in Ploubazlanec.
The Monument to Théodore Botrel in Paimpol is by Pierre Charles Lenoir
The monument aux morts has sculpture by André César Vermare
Tourists are well catered for with regular events such as the Tuesday morning street market, night-markets, and "Mardi du port" – where tourists can enjoy diverse world music beside the port.
Paimpol is also home to the bi-annual "Festival du chant de marin" (sea shanty festival) which attracts thousands of visitors over three days in August.
The following towns are twinned with Paimpol:
Saint-Brieuc

Saint-Brieuc ([sɛ̃ bʁijø], Breton: Sant-Brieg pronounced [sãnt ˈbriːɛk], Gallo: Saent-Berioec) is a city in the Côtes-d'Armor department in Brittany in northwestern France.
Saint-Brieuc is named after a Welsh monk, Brioc, who Christianised the region in the 5th century and established an oratory there. Bro Sant-Brieg/Pays de Saint-Brieuc, one of the nine traditional bishoprics of Brittany, which were used as administrative areas before the French Revolution, was named after Saint-Brieuc. It also dates from the Middle Ages when the ‘pays de Saint Brieuc’, or Penteur, was established by Duke Arthur II of Brittany as one of his eight ‘battles’ or administrative regions.
The town is located by the English Channel, on the Bay of Saint-Brieuc. Two rivers flow through Saint-Brieuc: the Goued/Gouët and the Gouedig/Gouédic.
Other towns of notable size in the département of Côtes d'Armor are Gwengamp/Guingamp, Dinan, and Lannuon/Lannion all sous-préfectures.
In 2009, large amounts of sea lettuce, a type of alga, washed up on many beaches of Brittany, and when it rotted it emitted dangerous levels of hydrogen sulphide. A horse and some dogs died and a council worker driving a truckload of it fell unconscious at the wheel and died.
Langueux, La Méaugon, Plérin, Ploufragan, Trégueux and Trémuson.
Saint-Brieuc experiences an oceanic climate.
Saint-Brieuc is one of the towns in Europe that host the IU Honors Program.
The Cemetery of Saint Michel contains graves of several notable Bretons, and sculptures by Paul le Goff and Jean Boucher. Outside the wall is Armel Beaufils's statue of Anatole Le Braz. Le Goff, who was killed with his two brothers in World War I, is also commemorated in a street and with his major sculptural work La forme se dégageant de la matière in the central gardens, which also includes a memorial to him by Jules-Charles Le Bozec and work by Francis Renaud.
The town of St. Brieux in Saskatchewan, Canada is named after Saint-Brieuc of Brittany. It was founded by immigrants from this region in Brittany. It was settled in the early 1900s.
Inhabitants of Saint-Brieuc are called Briochins in French.
In 2008, 3.98% of primary school children attended bilingual schools.
The Saint-Brieuc railway station, situated on the Paris–Brest railway, is connected by TGV Atlantique to Paris Montparnasse station, with a journey time of about 3 hours.
There are no scheduled air services from Saint-Brieuc – Armor Airport.
Saint-Brieuc has been the place of residence for many notable people.
Saint-Brieuc préfecture of the Côtes-d'Armor is twinned with:
Operation Maple

During World War II, Operation Maple was a naval mine laying operation in support of the invasion of northern France (Operation Overlord). Operation Maple was part of Operation Neptune.
The objectives were stated as:
The mines were laid by ships and aircraft, including HMS Apollo, HMS Plover, 10th, 50th, 51st and 52nd M.L. Flotillas, and the 9th, 13th, 14th, 21st, 22nd and 64th M.T.B. Flotillas. In addition, mines were laid from the air by Halifax, Stirling and Lancaster bombers of numbers 1, 3, 4, 5 and 6 Groups, Bomber Command, Royal Air Force.
With the exception of the field laid in the Straits of Dover, and an area mined by aircraft to the north of the Frisian Islands, all the minefields were offensive in character. The two semi-defensive minefields, referred to above, were intended primarily to counter any movement of enemy heavier forces from the east. In April and May 1944, some of the mines laid were timed to become effective at various dates so as to escape being swept before the invasion of France.
During the course of Operation MAPLE, a total of 6,850 mines were laid. Of these, 42% were laid by naval forces in 66 operations and 58% were laid by aircraft in 1,800 sorties. These operations made an effective contribution to the general immunity from surface and U-boat attack enjoyed by the assault forces. A considerable number of casualties were inflicted on the enemy, and their minesweeping organization was stretched to the limit. Minefields in the vicinity of Ushant and off the Brittany coast had the desired effect of driving U-boats into open water, where they could be dealt with by allied anti-submarine forces. The special operation in the Kiel Canal resulted in a complete dislocation of the enemy organization at an important moment. The entire operation cost the allied cause, in casualties, only one Motor Torpedo Boat 2 and 19 minelaying aircraft.
A linked operation, Bravado laid mines in German waters, in and around the Kiel Canal. The objective was to disrupt German naval movements.
Triagoz Lighthouse

The Triagoz lighthouse is a lighthouse in Côtes-d'Armor, France, located on the Guen-Arms rock of the Triagoz archipelago. The lighthouse is closed to the public. It is a listed monument since 2017.
The structure is a square tower, composed of pink granite from Ploumanac'h, with a semicircular projection towards the coast.
The Triagoz lighthouse was built by the engineers Dujardin and Pelau between 1861 and 1864.
It was automated in 1984.
The lantern has been removed and resides in a courtyard in Lézardrieux.
Due to a current lack of adequate maintenance and a lack of credit, the lighthouse is deteriorating at an alarming rate and requires a complete overhaul.