davidanugraha/M4-RAG huggingface dataset:
Тэс сум (Увс)

Тэс нь Увс аймгийн сум юм. Баяд ястан амьдардаг. Засаг захиргааны 10 багтай: Нуур, Баян-Овоо, Суврага, Ханжит, Ендэрт, Тооромт, Нурагт, Цагаан толгой, Булгийн өндөр, Нуур эхэн. 10 багийн 5341 хүн 1268 өрх амьдардаг. Хүн амын тоогоор Увс аймгийн 18 сумаас эхний байранд ордог /аймгийн төвийг оролцуулалгүйгээр/ сум юм. Улаанбаатар хотоос 1378 км, Аймгийн төвөөс 185 км зайд байрладаг. Хойд, зүүн талаараа ОХУ–ын Тува улстай, урд талаараа, баруун урд талаараа Зүүнговь, Наранбулаг, Малчин сумдтай хиллэдэг. Баруун урд талаар нь Увс нуур байдаг.
Увс аймгийн Тэс сум нь 1924 онд байгуулагдсан. Хуучнаар Төгс хүлэг далай хааны аймгийн Пандийжунай бэйлийн хошуу, Жажинбал гүний хошуу, засаг гүн Дандарын хошуу гэсэн гурван хошуунаас бүрдэж байсан байна.
Тэс сум далайн түвшнээс дээш 754-916 метр өндөрт, хойт өргөргийн 50°29'13"- 50°35'24", зүүн уртрагийн 93°01'00" - 93°17'00"-ын хооронд нийт 308.5 мянган га талбай эзлэн оршино. Нутгийн хойд хэсгээрээ ой ширэнгэтэй бөгөөд чацаргана, хад, долоогоно, зэдгэнэ буюу улаалзгана, үхрийн нүд, нохойн хошуу зэрэг жимс ургадаг. Бусад хэсгээрээ тал хээр, элсэн манхан хосолсон гайхалтай байгальтай. Тэсийн гол, Нарийны гол, Жирээгийн гол, Үхэгийн гол, Орхигийн гол, Хошит эргийн гол гээд том жижиг олон голтой ба эдгээр нь нутгийн баруунаар орших Увс нуурт цутгана. Уур амьсгалын хувьд эрс тэс, өвөл нь хэт хүйтэн, зун нь аагим халуун, нутаг дэвсгэр дээрээ өндөр уул нуруу үгүй ч гэсэн хил залгаа нутгуудаараа өндөр уул нуруугаар хүрээлэгдсэн. Циклон болон эсрэг циклон зонхилдог. 1 дүгээр сарын дундаж температур -22.2°С, 7 дугаар сарын дундаж температур +21.9°С. Жилийн дундаж салхины хурд 1-2 м/с. Хүйтний улирлын үргэлжлэх хугацаа харьцангуй урт, 10-р сарын сүүлчээр цас орж 4-р сарын 1 хүртэл хүйтний эрч төдий л буурдаггүй, хүйтний туйл 1–р сард хасах 58 хэм, халууны туйл нь 7–р сарын сүүлчээр нэмэх 46 хэм, олон жилийн дунджаар жилд 150-250 мм тунадастай, үүний ихэнх нь 7, 8-р сард унадаг.
Гар урлал их хөгжсөн. Гэрийн бургасан мод, баяд, дөрвөд эмээл, түүний мөнгөн тоноглол, хазаар, бугуйл зэргийг ихээр хийж хавь ойрын аймаг сумдад нийлүүлдэг.
1938 оны 9 сарын 1-нд 2 сумын 25 хүүхэд Логийн Сүрэн гэдэг захирал багштайгаар нэгэн гэрт хичээллэж эхэлсэн нь Тэс сумын анхны бага сургууль болжээ. Одоогийнхоор 4-р багийн нутаг буюу Үхэгийн зүүн хөвөө "Өмхийн гадар" хэмээх газар анх тулгын чулуугаа тавьсан түүхтэй.
Mink oil

Mink oil is an oil used in medical and cosmetic products. It is obtained by the rendering of mink fat which has been removed from pelts bound for the fur industry.
In spite of the term on products labeled “mink oil“, many commercial versions of so-named leather conditioner contain no natural mink oil.
Mink oil is a source of palmitoleic acid, which possesses physical properties similar to human sebum. Because of this, mink oil is used in several medical and cosmetic products. Mink oil is also used for treating, conditioning and preserving nearly any type of leather.
Botanical alternatives to mink oil as a source of palmitoleic acid include macadamia oil (Macadamia integrifolia) and sea buckthorn oil (Hippophae rhamnoides), both of which contain as much or more palmitoleic acid (17% and 19–29% respectively) than does mink oil (17%).
Mink oil and its fatty acids are unique among animal-derived fats and oils. The unsaturated fatty acids in mink oil account for more than 75% of its fatty acid content, but the oil, nevertheless, has a greater oxidative stability (resistance to rancidity) than other animal or vegetable oils.
Rhamnus alaternus

Rhamnus alaternus is a species of flowering plant in the buckthorn family Rhamnaceae, known by the common names Italian buckthorn or Mediterranean buckthorn. It is a hardy medium-sized evergreen shrub with fragrant flowers.
The specific Latin name alaternus, is from the Latin word for the plant. Its origin is obscure but is often suggested to be of Etruscan or pre-Indo-European Mediterranean origin.
Rhamnus alaternus is an evergreen shrub 1–5 metres (3 ft 3 in – 16 ft 5 in) high. The stems have reddish bark and pubescent young branches, rounded and compact foliage with alternating leaves, 2–6 centimetres (0.79–2.36 in) long, sometimes nearly opposite, oval or lanceolate, leathery, shiny green, yellowish-green underneath.
The small fragrant flowers are gathered in a short axillary yellow-green raceme. The flowering period extends from February to April. Fruits are obovoidal red-brownish drupes of about 3–4 millimetres (0.12–0.16 in), containing from 2 to 4 seeds. The drupes darken to black when ripe.
This species is widespread in thermophilic evergreen bush and scrubland of the Mediterranean climate regions, from Gran Canaria, Morocco and Portugal in the west, to the Levant in the east, from sea level up to 1,300 m (4,300 ft) altitude.
In Australia, where it was introduced as a garden shrub, it has become a serious invasive woody weed in many areas, especially coastal parts of SE Australia. Here it displaces native shrubs of similar size such as the sea box, Alyxia buxifolia (an endemic plant which had an important medicinal role for aboriginal people). It prevents subshrubs and herbaceous ground cover native plants from surviving due the heavy shade and competition for moisture and nutrients. It can form dense thickets with very low biodiversity.
This species is cultivated as an ornamental garden shrub, valued for its glossy evergreen leaves and red berries. The variegated cultivar 'Argenteovariegata' has gained the Royal Horticultural Society's Award of Garden Merit.
Bletting

Bletting is a process of softening that certain fleshy fruits undergo, beyond ripening.
There are some fruits that are either sweeter after some bletting, such as sea buckthorn, or for which most varieties can be eaten raw only after bletting, such as medlars, persimmons, quince, service tree fruit, and wild service tree fruit (popularly known as chequers). The rowan or mountain ash fruit must be bletted and cooked to be edible, to break down the toxic parasorbic acid (hexenollactone) into sorbic acid.
The English verb to blet was coined by John Lindley, in his Introduction to Botany (1835). He derived it from the French poire blette meaning 'overripe pear'. "After the period of ripeness", he wrote, "most fleshy fruits undergo a new kind of alteration; their flesh either rots or blets."
In "The Prologe of the Reeves Tale" in Geoffrey Chaucer's 14th century Tales of Caunterbury (lines 3871–3873) the Reeve complains about being old: "But if I fare as dooth an open-ers -- / That ilke fruyt is ever lenger the wers, / Til it be roten in mullok or in stree." [Unless I fare as does the fruit of the medlar -- / That same fruit continually grows worse, / Until it is rotten in rubbish or in straw]. In Shakespeare's Measure for Measure, he alluded to bletting when he wrote (IV. iii. 167) "They would have married me to the rotten Medler." Thomas Dekker also draws a similar comparison in his play The Honest Whore: "I scarce know her, for the beauty of her cheek hath, like the moon, suffered strange eclipses since I beheld it: women are like medlars – no sooner ripe but rotten." Elsewhere in literature, D. H. Lawrence dubbed medlars "wineskins of brown morbidity."
There is also an old saying, used in Don Quixote, that "time and straw make medlars ripe", referring to the bletting process.
Chemically speaking, bletting brings about an increase in sugars and a decrease in the acids and tannins that make the unripe fruit astringent.
Ripe medlars, for example, are taken from the tree, placed somewhere cool, and allowed to further ripen for several weeks. In Trees and Shrubs, horticulturist F. A. Bush wrote about medlars that "if the fruit is wanted it should be left on the tree until late October and stored until it appears in the first stages of decay; then it is ready for eating. More often the fruit is used for making jelly." Ideally, the fruit should be harvested from the tree immediately following a hard frost, which starts the bletting process by breaking down cell walls and speeding softening.
Once the process is complete, the medlar flesh will have broken down enough that it can be spooned out of the skin. The taste of the sticky, mushy substance has been compared to sweet dates and dry applesauce, with a hint of cinnamon. In Notes on a Cellar-Book, the great English oenophile George Saintsbury called bletted medlars the "ideal fruit to accompany wine."
Museles

Museles is a wine produced in Xinjiang, China. It is commonly made for local consumption, but is now also produced commercially for export outside the region.
China's Xinjiang Autonomous Region have an ancient history of viticulture going back to around the 4th century BC, when Greek settlers brought the vine and more advanced irrigation techniques. The area around Turfan was, and still is, particularly noted for its grape production, and its production of grape wines is mentioned in the historical record as well. Its wine was noted during the Tang dynasty, Marco Polo also mentioned that Carachoco (the name he used for Turfan) produced fine grape wines. The modern wine industry is largely patterned after French methods, with a concentration on varieties like Cabernet. However, the Uighur traditional technique has survived, especially in counties surrounding Kashgar.
The Uighur home-made wine generally called "museles" (from Arabic "المثلث", meaning "the triangle") is still being brewed by households in many villages. Unlike wines west of Xinjiang, the brewing of museles requires crushing of local varieties of grapes by hand, then strained using the Uighur atlas silk, then boiled with an amount of water equal to the juice and desired portion of sugar, until the volume of the mixture is down to the original volume of the juice, then stored in clay urns together with folk recipes varying by localities---in some counties, traditional Uighur herbal medicines, and goji, mulberries, sea-buckthorn, cloves, etc. in others, and even raw and unfeathered pheasants or poussins in others. The brew usually takes more than a month to accomplish. It is then un-urned, filtered and bottled to be stored for long periods. In some villages, the ritual of communally gathering a mixture of folk museles brews in a large village urn marks the occasion following the harvest and process of grapes.
Museles is now being standardized by the wine producing industry in China and marketed under the brand-name of Merceles.
Palmitoleic acid

Palmitoleic acid, or (9Z)-hexadec-9-enoic acid, is an omega-7 monounsaturated fatty acid (16:1n-7) with the formula CH3(CH2)5CH=CH(CH2)7COOH. It is a rare component of fats. It is a common constituent of the glycerides of human adipose tissue. It is present in all tissues but, in general, found in higher concentrations in the liver.
It is biosynthesized from palmitic acid by the action of the enzyme Stearoyl-CoA desaturase-1.
Animal and cell culture studies indicate that palmitoleic acid is anti-inflammatory, and improves insulin sensitivity in liver and skeletal muscles, but more studies are required to establish its actions in humans. Many of the effects of palmitoleic acid are due to its activation of PPAR-alpha.
Palmitoleic acid is found in trace amounts in most foods except for sardine oil, which contains 15% of this acid as a component of triglycerides.
Other dietary sources of palmitoleic acid include breast milk, a variety of animal fats, vegetable oils, and marine oils. Macadamia oil (Macadamia integrifolia) and sea buckthorn oil (Hippophae rhamnoides) are botanical sources with high concentrations, containing 17% and 19-29% palmitoleic acid, respectively.
Fred Berry

Fred Rerun Berry (born Fred Allen Berry; March 19, 1951 – October 21, 2003) was an American actor and street dancer. He was best known for his role as Freddie "Rerun" Stubbs on the 1970s television show What's Happening!! and its sequel series What's Happening Now!!
Berry was born on March 19, 1951, in St. Louis, Missouri, and grew up in the inner-city projects. He had aspirations of becoming a successful dancer and actor as a child. Early in his career, Berry was a member of the Los Angeles–based dance troupe The Lockers, with whom he appeared on the third episode of Saturday Night Live in 1975. He additionally appeared on the dance music show Soul Train, and was featured in the program's signature line dance segment doing the memorable early 1970s dance step "the slo-mo".
Berry achieved more widespread fame playing the character Freddie "Rerun" Stubbs on the ABC sitcom What's Happening!!, which aired from 1976 to 1979 as he was in his mid 20s. The role was originally set for a skinny and white actor. The character was called Rerun as a sobriquet because he continuously repeated all of his classes during summer school. Rerun became one of the show's top characters, wearing a trademark red beret and suspenders while sporting the dance moves that Berry previously used during his time with The Lockers. In 1985, Berry returned to reprise his role in the series What's Happening Now!!. He was fired before the first season ended due to a salary dispute, in which Berry requested more money than the rest of the cast.
Berry struggled with drug and alcohol issues throughout his life. In 1996, he told People magazine, “I was a millionaire by the time I was 29, but then the stress of success got to me. The fat jokes got to me. And I got heavily into drugs and alcohol.” In a 1996 interview, he said that he had been experimenting with drugs and alcohol since he was a teenager, and becoming more successful meant he could afford more drugs. Berry attempted suicide three times, but later recovered and spent his time visiting many churches.
During the 1990s, Berry became a motivational speaker and Baptist minister, and lost 100 lbs after being diagnosed with type 2 diabetes.
In 2001, he appeared as himself on the second Classic TV Stars edition of The Weakest Link where he was the first contestant voted off.
Berry was married six times to four different women, the first two of whom he married twice each. He had three children: DeShannon, Portia and Freddy, who works as Fred Berry Jr.
Berry was born with the name Allen as his middle name, later legally changing his middle name to Rerun due to the widespread public association to his role as the character on What’s Happening!!
On October 21, 2003, Berry was found dead at his Los Angeles home, where he was recovering from a stroke. The cause of death was listed as natural causes. He is interred at Forest Lawn Memorial Park in the Hollywood Hills of Los Angeles.
Es doger

Es doger adalah salah satu susu kelapa dingin yang sering ditemui di Bandung, Jawa Barat. Walaupun es doger berasal dari Cirebon, es doger juga bisa ditemui di kota-kota besar di Indonesia, seperti Jakarta, Malang, dan Surabaya. Es doger berbahan dasar susu dan parutan kelapa, ditambah dengan tape, ketan hitam, alpukat, dan lain-lain.
Asal usul nama Es Doger mengacu kepada jajanan yang biasa disuguhkan pada Pertunjukkan Doger. Doger adalah sebutan untuk penari perempuan Ronggeng di wilayah Dermasuci, Dermayon/Indramayu, Subang, Cirebon.
Es Doger memang berasal dari Cirebon, Jawa Barat, tetapi es manis dan segar ini juga populer di Jakarta. Bahkan es doger telah menjadi bagian penting bagi masyarakat Betawi. Es Doger kerap disajikan dalam acara-acara tertentu oleh masyarakat Betawi.
Terbuat dari pacar cina, tapai, cincau hitam, susu, dan sirup berwarna merah.
Es goyobod

Es Goyobod adalah minuman dingin khas Sunda yang berbasis santan dan mirip dengan es campur
Es goyobod berbahan aci atau tepung tapioka sehingga terasa kenyal, ditambahkan potongan roti tawar, pacar cina, tape singkong, serutan daging kelapa.
Dalam kamus bahasa Sunda RA Danadibrata, goyobod memiliki arti campuran minuman yang terbuat dari tepung kanji yang diiris persegi, dicampur sirup dan gula merah. Sedangkan menurut KBBI, goyobod adalah campuran hunkue dan santan encer yang direbus dan didiamkan hingga mengeras.
Es Goyobod pertama kali diperkenalkan oleh Junaedi, seorang pedagang yang berjualan es di Jakarta pada 1930-an. Cuaca Jakarta yang panas membuat Junaedi berpikir bahwa berdagang es sangat cocok. Namun, setelah berjualan es campur ini bertahun-tahun tidak menunjukkan hasil yang diharapkan. Usaha ini pun diwariskan kepada anaknya yang bernama Usep Suryana yang membawa resep es campur ini ke Bandung. Pada 1940-an, ia mencoba menjalankan kembali es goyobod di Jalan Banceuy dengan resep yang sama.
Tragedi Bandung Lautan Api pada 1946 membuat ia pindah ke luar kota dan mencoba kembali berdagang di Garut. Di kota inilah akhirnya Es Goyobod menjadi minuman kesukaan masyarakat dan dianggap kuliner legenda Garut.
Sumber lain mengatakan bahwa Es Goyobod dierkenalkan oleh seorang laki-laki bernama Aca asal Cibatu yang melarikan diri ke Garut saat peristiwa Bandung Lautan Api. Setiba di Garut, ia mulai berjualan es ini hingga terkenal sampai sekarang.
Pacar cina (makanan)

Pacar cina, disebut juga sagu mutiara atau mutiara sagu, adalah sejenis penganan yang terbuat dari tapioka. Makanan yang umumnya berbentuk butiran kecil-kecil setengah transparan ini dikenal di banyak negara, terutama di Asia Timur, Tenggara, dan Selatan. Kudapan yang acap dijadikan campuran dalam kue-kue, bubur, ataupun minuman, dalam bahasa Inggris dikenal dengan sebutan tapioca pearls.
Terbuat dari tepung kanji yang diberi, atau tidak diberi, warna-warni pewarna makanan, pacar cina umumnya tidak berbau dan tidak berasa selain rasa tepung. Karena rasanya yang netral ini, dan karena tampilannya yang menarik berwarna-warni, pacar cina ini dipilih untuk dijadikan campuran berbagai macam kudapan; baik yang panas atau yang dingin; baik yang berasa manis, gurih, atau asin.
Untuk menyebut beberapa, contoh kudapan yang menggunakan pacar cina sebagai salah satu bahannya, di antaranya adalah bubur mutiara; bubur sumsum; sekoteng; kolak; es campur; es doger; teh susu mutiara (bubble tea); berbagai macam puding; kue-kue seperti nagasari, mendut, dan putu. Bahkan ada pula yang memasukkannya ke dalam tumis sayuran, atau asinan.
Orang Kaya Baru

Orang Kaya Baru (bahasa Inggris: Newly Rich) adalah film drama komedi Indonesia yang dirilis pada tahun 2019. Film ini dibintangi oleh Raline Shah, Lukman Sardi, Cut Mini, Derby Romero, Fatih Unru, dan Refal Hady. Film ini tayang perdana di bioskop pada 24 Januari 2019.
Film ini mengisahkan sebuah keluarga yang mendadak menjadi kaya raya. Awalnya keluarga tersebut merupakan keluarga sederhana yang hidupnya pas-pasan namun tetap kompak. Lukman Sardi berperan sebagai Bapak, Cut Mini sebagai Ibu.
Mereka memiliki tiga orang anak yang diperankan oleh Derby Romero sebagai Duta, Raline Shah sebagai Tika, dan Fatih Unru sebagai Dodi. Meskipun bukan keluarga kaya, mereka mampu menjalani hari dengan menyenangkan. Bapak selalu bahagia meski tidak punya uang.
Ibu selalu memasak dan antar jemput Dodi menggunakan motor lama. Sementara Tika pulang dan pergi sekolah menggunakan metromini. Bahkan terkadang untuk urusan makan, Duta, Tika dan Dodi sampai masuk ke kondangan orang yang sebetulnya tidak mereka kenal.
Kehidupan keluarga tersebut berubah ketika Bapak meninggal dunia. Bapak menjadi sosok panutan dalam keluarga tersebut. Bapak ternyata meninggalkan warisan harta yang cukup banyak kepada istri dan anaknya. Selama ini Bapak merahasiakan harta yang dimilikinya tersebut.
Kemudian keluarga tersebut berubah menjadi 'Orang Kaya Baru' karena warisan peninggalan Bapak. Kehidupan mereka sangat bergelimang harta. Saat si bungsu ditegur seorang penjaga toko karena menyentuh banyak barang, Ibu lalu sanggup membeli semua barang yang disentuh tersebut. Apa yang mereka inginkan dengan mudah dapat mereka beli. Meski sudah menjadi kaya, masalah justru datang menghampiri keluarga tersebut.
Karedok

Karedok adalah salah satu makanan khas Sunda di Indonesia. Karedok sekilas mirip dengan lotek. Karedok dibuat dengan bahan-bahan sayuran mentah antara lain; mentimun, taoge, kol, kacang panjang, ubi, labu siam daun kemangi, dan terong atau leunca, sedangkan sausnya adalah bumbu kacang yang dibuat dari cabai merah, bawang putih, kencur, kacang tanah, air asam, gula kawung, garam, dan terasi.
Salah satu ciri dari karedok adalah menggunakan oncom bakar. Bila tidak menggunakan oncom bakar disebutnya lotek mentah walau tidak semua begitu.
Karedok biasanya menjadi makanan pelengkap dalam menu sehari-hari orang Sunda.
Nasi kebuli

Nasi kebuli (bahasa Inggris: kabuli rice; bahasa Arab: الرز الكابلى; pelafalan dalam bahasa Arab: [ka:buli:]) merupakan variasi Indonesia dari plov. Ini terdiri dari nasi yang dimasak dengan kaldu daging kambing, susu kambing, dan mentega murni (paling sering minyak samin). Ini populer di kalangan masyarakat Arab di Indonesia dan orang Betawi di Jakarta. Nasi kebuli dipengaruhi oleh budaya Arab dan asal muasalnya dapat ditelusuri dari masakan Timur Tengah, terutama pengaruh Arab Yaman (nasi mandi dan nasi kabsah), pengaruh masakan India (nasi biryani), dan pengaruh masakan Afganistan (nasi Afghan).
Dalam budaya Betawi, nasi kebuli biasanya disajikan pada hari-hari besar agama Islam, seperti Idulfitri, Iduladha atau Maulid Nabi Muhammad. Di luar Jakarta, nasi kebuli terutama populer di daerah dengan populasi Arab–Indonesia yang signifikan, seperti Jawa Barat, Banten, Surakarta, Surabaya, Gresik, dan Banyuwangi.
Nasi kebuli mendapatkan namanya dan berasal dari nasi Afghan (Kabuli palaw), yang merupakan varietas pilaf Afganistan dari Kabul, mirip dengan biryani yang disajikan di anak benua India, tetapi dengan pengaruh besar masakan Hadhrami dan India seperti Mandi dan Biryani dalam metode memasak dan bumbu.
Nasi kebuli versi Timur Tengah lebih mirip dengan kabuli palaw daripada nasi kebuli versi Indonesia. Kata pilaf, palau atau palaw secara sederhana berarti hidangan nasi yang dimasak dengan kaldu berbumbu. Menurut sejarah, hidangan tersebut dibawa ke Timur Tengah dari anak benua India dan Asia Tengah. Salah satu perbedaannya adalah adanya parutan wortel dan mungkin Kismis di Nasi kebuli versi Timur Tengah atau Afganistan.
Nasi kebuli dibuat dengan memasak nasi yang direndam dalam kaldu daging kambing dengan susu atau santan sebagai pengganti air. Daging kambing kemudian dimasak dan dicampur dengan campuran bumbu tumis dalam mentega yang telah diklarifikasi (sering dengan ghee, di Indonesia dikenal dengan minyak samin). Campuran bumbu terbuat dari bawang putih, bawang merah, jahe, lada hitam, cengkih, ketumbar, jintan, kapulaga, kayu manis, pala, garam, dan minyak samin. Kemudian daging kambing, bumbu, dan irisan tomat direbus bersama nasi setengah matang di dalam susu hingga matang sempurna.
Nasi kebuli biasanya disajikan dengan asinan nanas (nanas dengan saus asam pedas) atau terkadang juga diberi topping sambal goreng hati (hati sapi dicampur sambal pedas) dan ditaburi kismis dan terkadang pula kacang. Dalam masyarakat Hadhrami di Indonesia, terkadang disajikan bersama dengan sup maraq (sup domba atau kambing bumbu).
Tauto Pekalongan

Tauto Pekalongan atau Soto Pekalongan (Hanacaraka: ꦠꦻꦴꦠꦺꦴꦥꦼꦏꦭꦺꦴꦔꦤ꧀) adalah makanan khas Kabupaten Pekalongan yang berasal dari perpaduan kuliner Tiongkok dan India. Tauto berasal dari Caudo (soto kuliner Tiongkok) dan Tauco bumbu India. Orang luar kota Pekalongan sering menyebutnya dengan Soto Pekalongan.
Tauto berasal dari nama makanan Tiongkok yang bernama Caudo yakni sebuah makanan yang berkuah, yang pertama kali dipopulerkan di wilayah Semarang. Lambat laun orang pribumi khususnya Jawa memberikan sebutan Soto yang berasal dari homofon Caudo. Kalau di Makasar makanan ini disebut Coto, sedangkan di Pekalongan disebut Tauto.
Awalnya makanan ini dikonsumsi oleh peranakan Tionghoa-Indonesia, tetapi seiring dengan berjalannya waktu, orang pribumi pun menjadikan makanan ini menjadi bagian dari kuliner mereka. Tak terkecuali masyarakat Pekalongan yang menikmati dan menyesuaikan olahan Caudo ini dengan bumbu-bumbu khusus agar pas dengan lidah mereka.
Awalnya orang-orang Jawa pada saat itu yang menjadi para pembantu bagi penjual Caudo/Soto ikut keliling memikul dagangan. Seiring berkembangnya zaman karena tidak ada generasi keturunan Tionghoa yang mau meneruskan usaha ini, akhirnya warga pribumi berinisiatif untuk meneruskan usaha kuliner yang khas ini.
Kekhasan Tauto yang diracik pribumi Pekalongan adalah dengan menggunakan mie putih atau soun, kemudian ditambah bumbu sambal goreng (tauco) yang berbahan dasar kedelai serta menggunakan bahan daging kerbau bukan daging sapi.
Es campur

Es campur adalah salah satu minuman khas Indonesia, dibuat dengan mencampurkan berbagai jenis bahan dalam sirop manis. Bahan yang digunakan biasanya berasa manis atau masam. Es campur dapat dijumpai di berbagai daerah di Indonesia dengan rasa dan bahan yang berbeda. Oleh karena itu, daerah asal dari es campur sulit ditentukan.
Adapun bahan atau isi dari minuman tersebut bervariasi berdasarkan daerah pembuatannya. Bahan-bahan yang umum dijumpai adalah:
Beberapa daerah mungkin mempunyai bahan yang tidak dijumpai di daerah lain. Sebagai contoh, es campur Medan menggunakan kacang merah, sagu, biji delima sebagai bahan pembuatannya. Contoh lain adalah es campur Jakarta yang memakai daging kelapa dan tape singkong sebagai bahan pembuatannya.
Selain mudah dibuat, es campur banyak diminati. Oleh karena itu, banyak yang menjual minuman ini. Mulai dari warung hingga restoran. Sampai hari ini pun, es campur masih banyak peminatnya. Dari kaum muda hingga lansia.
Soto mi

Soto mi atau Soto mie (disebut Mee soto di Malaysia dan Singapura) adalah hidangan mi berkuah kaldu berbumbu yang lazim ditemukan di Indonesia. Hidangan ini kini juga dikenal di Malaysia dan Singapura. Mie berarti mi telur dari tepung terigu, garam, dan telur, sementara soto merujuk kepada hidangan sup berkuah khas Indonesia. Di Indonesia, soto mie dianggap sebagai salah satu jenis hidangan soto atau mi berkuah, sedangkan di Malaysia dan Singapura hidangan ini disebut mee soto.
Ada berbagai jenis dan variasi resep soto mie, yang dapat dibuat dari bahan ayam, daging sapi, atau jeroan sapi seperti babat, urat, atau kaki sapi. Kadang mi kuning terigu diganti dengan bihun atau campuran keduanya, ditambahi irisan kentang rebus, tomat, telur ayam rebus, kacang, dan tauge. Kuah kaldu disiramkan ke campuran bahan ini. Kuah dibuat dari kaldu sapi atau ayam dengan tambahan bumbu-bumbu. Bahan pelengkap soto mie misalnya jeruk nipis, sambal, bawang goreng, cuka, kecap manis, dan emping.
Jenis soto mie paling terkenal di Indonesia berasal dari kota Bogor, Jawa Barat. Bahan utama soto mie Bogor adalah urat kaki sapi, babat, dan mi, ditambahi irisan risoles sederhana berisi sayur dan bihun, tomat, kol, kentang, dan seledri.
Hidangan penutup

Hidangan penutup atau pencuci mulut (bahasa Inggris: dessert) adalah hidangan yang dihidangkan di akhir makan. Hidangan ini terdiri dari minuman dan makanan manis. Di beberapa belahan dunia, seperti di Afrika Tengah dan Afrika Barat, dan sebagian besar Tiongkok, tidak memiliki tradisi hidangan penutup untuk mengakhiri makan mereka.
Istilah "hidangan penutup" dapat diterapkan pada banyak makanan manis, seperti biskuit, kue, kukis, kustar, gelatin, es krim, kue kering, pastei, puding, makaron, tong sui, tart, dan salad buah. Buah-buahan juga biasa ditemukan dalam hidangan penutup karena rasa manisnya yang alami. Beberapa budaya mempermanis makanan yang biasanya lebih gurih untuk membuat makanan penutup.
Hidangan penutup, yang merupakan bagian standar dari makanan Barat, merupakan perkembangan yang relatif baru. Sebelum kebangkitan orang kelas biasa pada abad 19 dan penggunaan mesin pada industri permen, permen lebih merupakan prioritas dari kaum aristokrat atau makanan musim liburan yang sangat jarang. Ketika gula menjadi lebih murah dan lebih dapat diperoleh, perkembangan dan popularitas dari hidangan penutup menjadi lebih berkembang.
Kadang kala, hidangan penutup ini terlihat sebagai makanan terpisah atau makanan ringan daripada hidangan, dan dapat dimakan beberapa saat setelah makanan utama (biasanya dengan setting informal). Beberapa restoran menspesialisasikan diri pada hidangan penutup.
Beberapa adat atau kultur tidak memiliki hidangan terakhir manis yang terpisah. Namun, mereka mencampurkan makanan manis dan unik selama seluruh hidangan seperti pada makanan Tionghoa. Namun kadang, mereka menyisakan hidangan penutup pada acara tertentu.
Ras malai

Ras malai, juga dikenal sebagai rasamalei atau roshomalai, adalah hidangan penutup yang ditemukan di Kolkata, British India, pada abad ke-20 oleh Krishna Chandra Das. Bisa dibilang juga ditemukan di Comilla, Bangladesh oleh Sen bersaudara. Makanan penutup ini disebut "roshomalai" dalam Bahasa Bengali, "ras malai" dalam Bahasa Hindi, dan "rasa malei" dalam Bahasa Odia. Makanan ini populer di India, Bangladesh, dan Pakistan.
Istilah asli untuk ras malai adalah rosho malai (Bahasa Bengali: রসমালাই) yang berasal dari kata Bengali Klasik rosho malai dengan arti yang sama.
Istilah ini dibuat dari kata Bengali Rosh (রস), yang berarti "getah" dan kata Hindustan Malai (Bahasa Hindi: मलाई, Bahasa Urdu: ملائی) yang berarti "krim bergumpal".
Ras malai terdiri dari bola-bola chhena pipih yang direndam dalam malai (sejenis krim bergumpal) yang dibumbui kapulaga. Susu direbus dan sedikit cuka atau air jeruk nipis ditambahkan untuk memecahnya. Air dadih dibuang dan padatan susu ditiriskan, didinginkan dan diuleni menjadi adonan. Adonan dibagi menjadi bola-bola kecil, dan bola-bola tersebut dimasak dengan air panas yang ditambahkan sedikit air mawar. Bola-bola tersebut kemudian dimasak dalam susu dengan safron, pistachio, dan kheer sebagai isiannya.
Berbagai jenis ras malai juga dapat ditemukan di berbagai daerah seperti Rasmanjuri divisi Rangpur. Di Divisi Dhaka dan Rangpur, ras malai bentuknya mirip dengan rasgulla, dan berbentuk cakram bulat.
Nasi kabsah

Nasi kabsah (Arab: كبسة, kabsah) adalah rumpun hidangan nasi yang berasal dari Timur Tengah—tepatnya Arab Saudi di mana dianggap sebagai hidangan nasional mereka.
Hidangan ini memiliki bahan dasar nasi dan daging kuda dan juga dikenal dengan makbus (مكبوس, makbūs). Hidangan ini sering dijumpai di beberapa negara seperti Yaman, Oman, Qatar, Bahrain, Uni Emirat Arab, Libya, Kuwait, Lebanon, Iran.
Nama hidangan ini berasal dari kata dalam bahasa Arab, yakni "kabsa" (bahasa Arab: "كبس") yang secara harfiah berarti "tekan", mengacu pada teknik yang digunakan dalam memasak, di mana semua bahan dimasak (atau ditekan) dalam satu panci.
Daging yang digunakan untuk kabsa dapat dimasak dengan berbagai cara. Cara yang populer yakni menyiapkan daging yang disebut mandi. Ini adalah teknik kuno yang berasal dari Lebanon, di mana daging dipanggang di lubang yang dalam di tanah yang tertutup saat daging dimasak—namanya tandoor. Cara lain untuk menyiapkan dan menyajikan daging untuk kabsa adalah mathbi, di mana daging berbumbu dipanggang di atas batu pipih yang diletakkan di atas bara api. Teknik ketiga adalah madghūt yang mana memasak daging dalam panci bertekanan tinggi.
Es doger

Es doger is an Indonesian coconut milk-based shaved ice beverage with pinkish color often served as a dessert. It is a specialty of Bandung, West Java. The main, or base, part is sugared sweet coconut milk-based ice in pink syrup, served with pacar cina merah delima (red tapioca pearls), avocado, cassava tapai, ketan hitam (black glutinous rice) tapai, jackfruit, diced bread and condensed milk. The condensed milk can be plain (white), or chocolate flavoured. Es doger gains its pinkish color from rozen (rose) syrup, cocopandan syrup, or pink food coloring. Es doger is commonly sold by travelling vendor carts in major Indonesian cities, mainly in Bandung, Jakarta, Malang and Surabaya.
The Malaysian ais Bandung (Bandung ice) of coconut milk ice with pink rose syrup is actually quite similar to es doger, albeit with lesser content. Both drinks has pinkish hue, and es doger is often associated with the city of Bandung. Yet the relations between the two drinks are uncertain.
Es campur

Es campur (Indonesian for "mixed ice") is an Indonesian cold and sweet dessert concoction of fruit cocktails, coconut, tapioca pearls, grass jellies, etc. served in shaved ice, syrup and condensed milk.
In Indonesia, es campur is sold from humble travelling trolleys to restaurants. For Indonesian Muslims, es campur and kolak are popular treats during Ramadan for iftar, often sold prior to breaking the fast. It is quite similar to es teler and es doger but the ingredients are different.
The ingredients might vary, since the term campur means "mix". It may consist of coconut, sea weed, milk, syrup, jackfruit, and many others.
Shaved ice § Regions, for similar shaved ice variations around the world.
Bingsu

Bingsu (Korean: 빙수; lit. frozen water), sometimes written as bingsoo, is a milk-based Korean shaved ice dessert with sweet toppings that may include chopped fruit, condensed milk, fruit syrup, and red beans.
The most common variety is pat-bingsu (Korean: 팥빙수, lit. 'red bean frozen water'), topped with sweet red beans. The main ingredient of bingsu was natural ice in the past, but later, artificial ice was produced, and high-quality sweeteners were developed. Many modern bingsu varieties use frozen milk rather than water-based ice. Historically, the ice-cutting machine was a simple tool in the shape of a plane, but now, most shaved ice is created by electric ice shavers.
Bingsu has similar origins to sorbet, with fruit- and milk-flavored ice-based confectionary documented as far back as 400 BCE in Ancient Persia and China. The earliest known documentation of ice-based desserts within Korea existed during the Joseon dynasty (1392–1897) which employed the use of crushed ice with various fruits, and were distributed from the ancient Korean ice storage called seokbinggo (Korean: 석빙고).
After the Korean War, with the introduction of condensed milk, syrup, and chocolate from the United States, Korean bingsu began to be more diverse. Western influences after the Korean War have brought further variation to the ingredients used in the dish, with foods such as cereal, ice cream, and whipped cream, being added to bingsu.
Patbingsu (팥빙수; 팥氷水; sometimes anglicized as patbingsoo, literally "red bean shaved ice") is a popular Korean shaved ice dessert with sweet toppings that may include chopped fruit, condensed milk, fruit syrup, and red beans.
The food began as ice shavings with red beans (known as pat, 팥). Many varieties of patbingsu exist in contemporary culture.
There are a variety of bingsu types and flavors. Some popular flavors are green tea, coffee, and yogurt.
In addition to the existing patbingsu, several Korean franchises have made shaved ice from various ingredients such as Injeolmi, melon, coffee, and green tea. Now, bingsu can be found at almost every dessert shop in Korea.
Shaved ice § Regions, for similar shaved ice variations around the world.
Snow cone

A snow cone (or snow kone, sno kone, sno-kone, sno cone, or sno-cone) is a variation of shaved ice or ground-up ice desserts commonly served in paper cones or foam cups. The dessert consists of ice shavings that are topped with flavored sugar syrup.
Depending on the region of North America, the terms "snowball", “ice cone” and "snow cone" may refer to different things. Where the distinction is made, the former refers to a dessert made of finely shaved ice ("like soft fresh snow"), while the latter contains ground-up ice that is coarser and more granular ("crunchy").
In the 1850s, the American Industrial Revolution made ice commercially available in the United States. Ice houses in New York would commonly sell ice to states like Florida. To transport the ice to Florida, the ice houses would send a wagon with a huge block of ice south. The route to Florida would pass right through Baltimore where children would run up to the wagon and ask for a small scraping of ice. Before long, mothers started to make flavoring in anticipation of their children receiving some ice. The first flavor the women made is still a Baltimore favorite: egg custard. Egg custard was an easy flavor to make as the only ingredients were eggs, vanilla, and sugar.
By the 1870s, the snow cone's popularity had risen to the degree that in the warm summer months, theaters would sell snow cones to keep their patrons cool. Because of this association with the theater, snow cones were thought of as an upper-class commodity. Signs in theaters instructing patrons to finish their snow cones before coming in to the second act are the earliest tangible evidence of snow cones. In the Baltimore theaters at the time, hand shavers were used to shave the ice. In the 1890s, many people started to invent easier ways to make snow cones. In that decade, patents for electric ice shavers were filed.
Snow cones became available outside of Baltimore during the Great Depression and the Second World War because they were exceptionally affordable. Their low cost earned them several nicknames including the Hard Times Sundae and the Penny Sunday. The low cost of producing and selling snow cones created many straightforward opportunities for work. After ice cream became unavailable at the home front, snow cones arose as a nationally popular alternative in America.
Pink gin

Pink gin was historically used to refer to a cocktail made fashionable in England in the mid-19th century, consisting of Plymouth gin and a dash of Angostura bitters, a dark red bitters that makes the whole drink pinkish. In recent years, the term Pink gin has also been used to define a specific category of gin where a range of fruits and flavourings are infused into the gin to give it a pink color.
Lemon rind is also commonly used as a garnish, with the citrus essential oils subtly complementing the flavour.
Pink gin is widely thought to have been created by members of the Royal Navy. Plymouth gin is a 'sweet' gin, as opposed to London gin which is 'dry', and was added to Angostura bitters to make the consumption of Angostura bitters more enjoyable as they were used as a treatment for sea sickness in 1824 by Dr. Johann Gottlieb Benjamin Siegert.
The Royal Navy then brought the idea for the drink to bars in England, where this method of serving was first noted on the mainland. By the 1870s, gin was becoming increasingly popular and many of the finer establishments in England were serving pink gins.
A typical pink gin is one part gin and one dash of angostura bitters.
Though there are no major variations of pink gin, many bartenders vary the amount of angostura bitters used. Typically the drink is topped up with iced water, rarely without water.
A bartender may ask customers whether they want it "in or out", upon which the bartender swirls the angostura bitters around the glass before either leaving it in, or pouring it out (leaving only a residue), and then adding the gin.
It is also common for pink gin to be served as 'pink gin and tonic', typically consisting of 4 dashes of angostura bitters and 2 shots of gin, which is then topped up with tonic water. This is served in a highball glass over ice, and then can be garnished with lemon.
Cedric Charles Dickens (great-grandson of Charles Dickens) records in Drinking With Dickens that a 'Burnt Pink Gin' consists of 1 tsp Angostura set afire by heating over a flame and then poured into a large tot of dry gin, adding cold water to taste.
Nom yen

Nom yen (Thai: นมเย็น, pronounced [nōm jēn]) (also known as นมชมพู) is a sweet, iced beverage from Thailand. Known for its distinctive pink color, this drink is a fusion of milk and sala syrup made from salak fruit. It is widely enjoyed across Thailand and can be commonly found from street vendors and café, especially as a refreshing drink during the hot and humid months.
The name Nom Yen translates to "cold milk" in Thai, with Nom meaning "milk" and Yen meaning "cold" or "iced." The name highlights the chilled nature of the drink. It is also known as Nom Chompoo, with “Chompoo” meaning pink from its color.
The drink is typically prepared by mixing sweetened condensed milk with evaporated milk or using fresh hot milk, then combining it with salak syrup. This mixture is then poured over ice.
Nom Yen and its key components, particularly sala syrup, are also utilized in various Thai desserts to add flavor, color, and sweetness. Some common uses include:
Jelly and Agar Desserts (Khanom chan): Sala syrup is often incorporated into agar-agar or jelly-based desserts, giving them a bright pink hue and a fruity, floral flavor. These desserts may include layers of coconut milk or fruit.
Shaved Ice Desserts (Namkhaeng sai): In traditional Thai shaved ice desserts, Nom Yen is used as a topping or mixed with other syrups and condensed milk. It adds a creamy texture and sweet flavor to the shaved ice, which is often topped with a variety of toppings like red beans, sweet corn, and jellies.
Ice Cream Toppings: Sala syrup and condensed milk are occasionally drizzled over vanilla or coconut ice cream to create a colorful and sweet topping.
Popsicles and Frozen Treats: The Nom Yen mixture is sometimes frozen into popsicles or ice lollies, making it a refreshing frozen snack, especially popular during Thailand’s hot weather.
Cakes and Pastries: In some modern variations, Nom Yen flavors are used to infuse cakes, cupcakes, and other baked goods. The vibrant color of the sala syrup can be incorporated into frosting or fillings, providing both a visual and flavor element to the desserts.
Deep fried pizza

Deep fried pizza (Italian: pizza fritta) is an Italian dish consisting of a pizza that, instead of being baked in an oven, is deep fried, resulting in a different flavour and nutritional profile. This technique is known in both Italy and Scotland, but there are numerous differences between the Italian and Scottish variants, which probably developed independently.
Pizza fritta originated in Naples, Italy, and is usually made by frying a disc of pizza dough before applying toppings and serving. Alternatively, the fillings may be enclosed in a pocket of dough like a calzone, which is then fried. Frying allows one to prepare a pizza without a pizza oven, for example from a street food cart, where an oven is impractical.
Deep fried pizza is common in chip shops in Scotland. The basis is an inexpensive fresh or frozen oven-ready pizza, consisting of a thick parbaked base with toppings already applied. This is then fried until crisp. The dish can be served as a "pizza supper" (with chips) or single (without chips), in whole and half pizza portions. The dish may be served with salt and vinegar, or with "salt and sauce" (a mixture of brown sauce and vinegar) in Edinburgh and the surrounding area, according to the custom of local chip shops.
This pizza is deep fried without batter, although another variation known as a "pizza crunch" consists of a battered half-pizza or slice of pizza deep fried, which can be served with chips as a "pizza crunch supper".
Media related to Deep-fried pizza at Wikimedia Commons
Quickly

Quickly (Chinese: 快可立; pinyin: Kuàikělì) is a tapioca milk tea franchise, with over 2000 locations in Africa, Asia, Europe, and North America. Quickly is the brand name of Kuai Ke Li Enterprise Co. Ltd., which was founded by Nancy Yang in Taiwan and started franchising.
Quickly was founded in California in 1996 and started its trademark licensing program at the same time. Quickly began marketing themselves as a New Generation Asian Fusion-style cafe in the United States, as opposed to just a tapioca drink shop. Most locations offer free Wi-Fi internet access.
On 17 May 2008, Quickly officially launched their new age non-fat tart frozen yogurt at the SingTao Asian Expo. The frozen yogurt became available at their key locations the following week. In March 2010, Quickly officially launched their Hong Kong style egg puff (Chinese: 雞蛋仔; pinyin: JiDanZai) which became available at all their locations in Northern California.
Quickly stores in San Francisco became the center of former Supervisor Ed Jew's extortion controversy, where he solicited bribes estimated at $84,000.
The corporate motto of Quickly Group USA is "Just Use It! "
Screwball (ice cream)

A screwball is a type of frozen confection that first appeared in the 1970s. It consists of ice cream inside a conical, plastic cup with a gumball at the bottom. The name was originally a commercial product name but is now used to describe all such ice cream treats.
A screwball is a type of frozen confection. It consists of ice cream inside a conical, plastic cup with a gumball at the bottom. The product does not qualify as ice cream under USDA guidelines.
The dessert originated in the 1970s. In the US, it was served from ice cream trucks.
The name was originally a commercial product name but is now used to describe all such ice cream treats, whoever makes them. Several prominent brands produce screwballs, including Asda, Popsicle, and Eskimo Pie. "Two Ball Screwball" is a Good Humor brand name (and a registered trademark in the US) for a screwball containing two gumballs.
In the UK, a common flavor of the ice cream is raspberry ripple. The original flavor of Two Ball Screwball was cherry, but other flavors have been introduced, including blue raspberry.
Frozie cup

A Frozie cup (also frozie ~, frozy ~, or frozen cup, "cold cup", "ice cup" or "icy cup") is a simple Australian frozen dessert, often sold for school or community group fundraising.
A frozie cup consists simply of frozen cordial in paper, plastic or styrofoam cup. The block of ice is sometimes inverted in the cup when sold.
Frozie cups are sold at Australian canteens/tuck shops for approximately $1 AUD.
Some frozie cups are milk-based or ice cream based.
Frozie cups are also used around the world as a substitute for an ice pop. Often using sugar-based drinks such as Kool-Aid for flavor.
Frozen cups are well known in New Orleans.
Water-only ice cups may also be used as a simple means of icing sports injuries.
Caruso (company)

Caruso, formerly Caruso Affiliated Holdings, LLC, is one of the largest privately held real estate companies in the United States. It was founded by Rick Caruso in 1987, with Corinne Verdery as its CEO since 2022. Caruso has a portfolio of retail and mixed-use properties in Southern California, including ones in Los Angeles, Glendale, Calabasas, Pacific Palisades, Marina Del Rey, Encino and Thousand Oaks.
The company provides real estate development services in Southern California. It also develops parks, promenades, fountains, and plazas integrated with a retail environment; mixed-use developments that feature a blend of shopping, dining, and entertainment with residential living; shopping centers; outdoor retail and dining destinations that feature shops and restaurants; and lifestyle centers that offer casual living, dining, and shopping features.
Caruso develops, owns, and manages properties such as:
Caruso properties have won awards for design and development, including the 1997 Golden Nugget Grand Award for the Promenade at Westlake, in the Best Commercial Project for Retail category; the Urban Land Institute’s Award for Excellence for The Commons at Calabasas in 1999 and The Grove at Farmers Market in 2003; and ICSC's Gold Award in the 2009 United States Design and Development Award Competition for the Americana at Brand.
Bam Aquino

Si Paolo Benigno "Bam" Aguirre Aquino IV (ipinanganak 7 Mayo 1977) o mas kilala bilang Bam Aquino ay isang politiko at negosyante mula sa Pilipinas at kasalukuyang Senador sa Mataas na Kapulungan. Siya ay pinsan ni Noynoy Aquino.
Ang lathalaing ito ay isang usbong. Makatutulong ka sa Wikipedia sa pagpapalawig nito.
President Roxas, Cotabato

Ang Bayan ng President Roxas ay isang ika-3 klaseng bayan sa lalawigan ng Cotabato, Pilipinas. Ayon sa senso ng 2020, ito ay may populasyon na 52,512 sa may 12,306 na kabahayan.
Ang bayan ng President Roxas ay nahahati sa 25 na mga barangay.
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President Roxas, Capiz

Ang Bayan ng President Roxas ay isang ika-4 na klaseng bayan sa lalawigan ng Capiz, Pilipinas. AAyon sa senso ng 2020, ito ay may populasyon na 31,269 sa may 7,871 na kabahayan. Dating kilala ang bayan na ito bilang "Lutod-Lutod", natamo nito ang kasalukuyang pangalan nang ito ay humiwalay sa katabing bayan ng Pilar noong panahon ng paglago ng industriya ng asukal noong 1960.
Ang bayan ng President Roxas ay nahahati sa 22 na mga barangay.
Ang lathalaing ito ay isang usbong. Makatutulong ka sa Wikipedia sa pagpapalawig nito.