davidanugraha/M4-RAG huggingface dataset:
Anthony Bourdain

Ba chef mór le rá, údar agus pearsa theilifíse Meiriceánach é Anthony Michael Bourdain (a rugadh ar 25 Meitheamh 1956 agus a fuair bás ar 8 Meitheamh 2018). bhain cáil mhór amach mar thoradh ar an gcur chuige ar leith a bhí aige, cur chuige a mhúscail dáimh leis i measc lucht féachana na gcláracha teilifíse a bhí aige agus i measc lucht léite a chuid leabhar.
Rugadh Bourdain i gCathair Nua-Eabhrac, agus d'fhás sé aníos in Leonia, New Jersey. Eagarthóir de chuid an New York Times ab ea a mháthair, agus d'oibrigh a athair d'fhoilsitheoir cheoil. Ba de chúlra Francach Caitliceach é a athair agus de chúlra Giúdach í a mháthair. Rinne Anthony staidéar tríú leibhéil i gColáiste Vassar agus in Culinary Institute of America, an dá áit seo suite i ngleann an Hudson i stát Nua-Eabhrac.
I measc na ngnéithe sin a bhain cáil amach dó i rith a shaoil, d'fhoilsigh sé an saothar Kitchen Confidential agus trí bliana agus dhá scór d’aois aige, an obair iomráiteach a rinne sé mar láithreoir le CNN, an andúil a bhí aige agus an caidreamh a bhí aige le hAsia Argento ó 2016 ar aghaidh.
Bhí de bhua aige a bheith ábalta léargas a bhí éagsúil lena raibh ar fáil go dtí sin a thabhairt ar an mbia. Ceannródaí ab ea é ó thaobh an tionchair a d’imir sé ar an tuiscint agus an meas atá againn ar an mbia sa lá atá inniu ann.
Ba andúileach é Bourdain agus chuir sé lámh ina bhás féin sa Fhrainc ar an 8 Meitheamh 2018.
Tháinig Bourdain go hÉirinn faoi dhó. Bhí sé in Éirinn mar chuid den chlár No Reservations, agus arís ina dhiaidh sin mar chuid den chlár The Layover. Tharraing sé aird ar chadal Bhaile Átha Cliath agus cuairt aige ar The Gravediggers i mBaile Átha Cliath, áit ar ith sé babhla de. Shínigh sé leabhar na gcuairteoirí in The Gravediggers mar seo a leanas: “Your pig’s feet are sublime, your coddle is amazing! Heaven looks just like this!”.
Irish stew

Irish stew (Irish: Stobhach Gaelach) or Stobhach is a stew from Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. As in all traditional folk dishes, the exact recipe is not consistent from time to time or place to place. Basic ingredients include lamb, or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavour; mutton was cheaper and more common in less-affluent times), as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with kid. Irish stew is considered a national dish of Ireland.
Stewing is an ancient method of cooking meats that is common throughout the world. After the idea of the cauldron was imported from continental Europe and Britain, the cauldron (along with the already established spit) became the dominant cooking tool in ancient Ireland, with ovens being practically unknown to the ancient Gaels. The cauldron, along with flesh-hooks for suspending the meat, eventually became preferred over the spit for feasting purposes, as evidenced by archaeological findings that indicate a predominance of flesh hooks over roasting spits in Ireland and Britain. Many food historians believe that goat was originally the meat of choice, eventually being supplanted by beef and mutton.
The root vegetables and meat (originally goat) for the stew were then all in place, save for the potato, which was introduced to Ireland around the 16th century during the Columbian exchange.
Old Irish recipes are scarce, due to poor documentation, but the first such recipe for Irish stew dates to the 1600s, from southern Ireland, by the O'Brien family. First compiled by the Countess of Thomond, 1684–1734. It says, "To make an Irish stew of mutton Season the bones of a neck of mutton with pepper and salt, put it down with a layer of onions, put them in covered stewpan, to keep in the steam & as much water as will cover it. The chops must be very tender, but as they are all put down together, the potatoes must be taken out first, as they burst". There is an earlier recipe for "Irish stew" from 1613 by Lancelot de Casteau, but this doesn't really resemble the traditional Irish stew. The recipe calls for a leg of mutton, garnish a duck, and prepare a peeled head of veal, all ‘à la mode d’Irlande’.
A 19th-century American recipe was recorded by Helen Stuart Campbell, a professor of domestic science at Kansas State Agricultural College. According to Campbell the stew was made with boneless beef or mutton, trimmed of fat and cut into small cubes, less than one inch square. To its broth were added onions and potatoes, and carrots (if beef was used), with a simple seasoning of salt and pepper. This stew was gently simmered for several hours and thickened with flour before serving.
According to Canadian regulations, for commercially produced Irish stew to be labeled as such, it must contain at least 20% mutton, lamb and/or beef, and 30% vegetables. It may also include gravy, salt, various seasonings, and spices.
Coddle

Coddle (sometimes Dublin coddle; Irish: cadal) is an Irish dish which is often made to use up leftovers. It most commonly consists of layers of roughly sliced pork sausages and rashers (thinly sliced, somewhat-fatty back bacon) with chunky potatoes, sliced onion, salt, pepper, and herbs. Traditionally, it can also include barley.
Coddle is particularly associated with Dublin, the capital of Ireland. It was reputedly a favourite dish of the writers Seán O'Casey and Jonathan Swift, and it appears in several references to Dublin, including the works of James Joyce.
The dish is braised in the stock produced by boiling the pieces of bacon and sausages. The dish is cooked in a pot with a well-fitting lid in order to steam the ingredients left uncovered by the broth. Sometimes raw sliced potato is added, but traditionally is eaten with bread. The only seasonings are usually salt, pepper, and occasionally parsley.
The name comes from the verb coddle, meaning to cook food in water below boiling (see coddled egg), which in turn derives from caudle, which comes from the French term meaning ‘to boil gently, parboil or stew’.
Because coddle is seen as particular to Dublin, and because of its unappetising appearance to those who have not seen it before, many Dubliners are defensive of the dish. As with other controversial national dishes such as casu martzu, escargot or hákarl, enthusiasts take the revulsion of the uninitiated as a point of pride—in particular, many coddle enthusiasts see browning the sausages as an unacceptable cop-out.
Coddling

In cooking, to coddle food is to heat it in water kept just below the boiling point. In the past, recipes called for coddling fruit, but in recent times the term is usually only applied to coddled eggs. Coddling differs from poaching in that the coddled ingredient is not placed directly in hot water, but instead in a small dish placed in a hot water bath. The process is either done in a regular pan or pot filled with water, either on the stovetop or placed in the oven, or through the use of a special device such as an "egg coddler" (originally known as a pipkin). The oven technique is similar to the preparation of baked eggs, the difference being that the preparation of baked eggs does not have to employ a water bath.
The word coddle evolved from the name of a warm drink, "caudle", and ultimately deriving from the Latin word for warm drink, calidium.
Comparing the coddling cooking technique to boiling when it comes to whole eggs, the process of coddling takes a longer time due to the use of a lower cooking temperature, but it produces a more tender egg.
List of Irish dishes

This is a list of dishes found in Ireland. Irish cuisine is a style of cooking originating from Ireland, developed or adapted by Irish people. It evolved from centuries of social and political change, and in the 20th and 21st century has more international influences. The cuisine takes its influence from the crops grown and animals farmed in its temperate climate. The introduction of the potato in the second half of the 16th century heavily influenced Ireland's cuisine thereafter and, as a result, is often closely associated with Ireland. Representative Irish dishes include Irish stew, bacon and cabbage, boxty, coddle, and colcannon.
Mulligan stew

Mulligan stew, also known as hobo stew, is a type of stew said to have been prepared by American hobos in camps in the early 1900s.
Another variation of mulligan stew is "community stew", a stew put together by several homeless people by combining whatever food they have or can collect. Community stews are often made at "hobo jungles", or at events designed to help homeless people.
Mulligan stew is broadly defined as a stew made of odds and ends or any available ingredients. A description of mulligan stew appeared in a 1900 newspaper:
"Mulligan" is a stand-in term for any Irishman, and Mulligan stew is simply an Irish stew that includes meat, potatoes, vegetables, and whatever else can be begged, scavenged, found or stolen. A local Appalachian variant is a burgoo, which may comprise such available ingredients as possum or squirrel. Only a pot and a fire are required. The hobo who put it together was known as the "mulligan mixer."
During the Great Depression, homeless men (hobos) would sleep in a "hobo jungle" (a campsite used by the homeless near a railway). Traditionally, the jungle would have a large campfire and a pot into which each person would put in a portion of their food, to create a shared dish that was, hopefully, more tasteful and varied than his original portion. Usually, they would afterward enjoy themselves with story-telling and, sometimes, the drinking of alcohol.
Lobscouse

Lobscouse is a thick stew made of meat and potatoes common to multiple Northern European maritime countries.
It is particularly well known in a nautical context in the age of sail, when a long voyage might require the sailors to eat and drink whatever limited rations were available. Thus almost anything might be thrown into the stew, including any available meat such as the ship's cats or rats. Numerous maritime memoirs and naval logbooks refer to the dish, and such fiction as Patrick O'Brian's Aubrey and Maturin adventure series.
There are many variations of lobscouse. The dish may be made of fresh or leftover meat (usually beef or lamb, but sometimes also chicken, pork, or ham) and potatoes. Other typical ingredients are vegetables (such as carrots, onions, leeks, celery root, and rutabaga), spices (such as pepper or ginger), salt, and herbs.
Lobscouse is likely to be linked (historically and etymologically) to the Welsh word lobsgows, a variety of Cawl, which is inherently connected to scouse, a European sailors' stew or hash strongly associated with major ports such as Liverpool and Hamburg. Similar dishes include the Norwegian Lapskaus, Danish Labskovs, Swedish Lapskojs, Finnish Lapskoussi, or the German Labskaus.
The dish also figures in other North European cuisine. In 1970, lapskaus was part of "the official menu for the seamen's mess" of the Norwegian America Line. Until the 1980s, Brooklyn's Eighth Avenue (particularly between 50th and 60th streets) was known as "Lapskaus Boulevard" in reference to the high Norwegian-American population in the area.
Brown stew chicken

Brown stew chicken, is a meat dish eaten throughout the English-speaking Caribbean islands. Some countries in the Caribbean use this name interchangeable with another popular dish referred to as stew chicken that has a different recipe. Brown stew chicken is usually paired with rice and peas and eaten as dinner, preferable on Sundays. The eponymous chicken color is achieved by frying chicken to a deep brown color, after which its cooked in a slow simmer with spices, carrots, and ketchup.
Cooking apple

A cooking apple or culinary apple is an apple that is used primarily for cooking, as opposed to a dessert apple, which is eaten raw. Cooking apples are generally larger, and can be tarter than dessert varieties. Some varieties have a firm flesh that does not break down much when cooked. Culinary varieties with a high acid content produce froth when cooked, which is desirable for some recipes. Britain grows a large range of apples specifically for cooking. Worldwide, dual-purpose varieties (for both cooking and eating raw) are more widely grown.
There are many apples that have been cultivated to have the firmness and tartness desired for cooking. Yet each variety of apple has unique qualities and categories such as "cooking" or "eating" are suggestive, rather than exact.
How an apple will perform once cooked is tested by simmering a half inch wedge in water until tender, then prodding to see if its shape is intact. The apple can then be tasted to see how its flavour has been maintained and if sugar should be added.
Apples can be cooked down into sauce, apple butter, or fruit preserves. They can be baked in an oven and served with custard, and made into pies or apple crumble. In the UK roast pork is commonly served with cold apple sauce made from boiled and mashed apples.
A baked apple is baked in an oven until it has become soft. The core is usually removed before baking and the resulting cavity stuffed with fruits, brown sugar, raisins, or cinnamon, and sometimes a liquor such as brandy. An apple dumpling adds a pastry crust.
John Claudius Loudon wrote in 1842:
Popular cooking apples in US, in the late 19th century:
Tart varieties:
Sweet varieties:
Popular cooking apples in early 20th century England:
D = Dual purpose (table + cooking); Cooking result: P = puree, K = keeps shape
Colcannon

Colcannon (Irish: cál ceannann, meaning 'white-headed cabbage' [ˌkaːlˠ ˈcan̪ˠən̪ˠ]) is a traditional Irish dish of mashed potatoes with cabbage. It is a popular dish on Saint Patrick's Day and on the feast day of St. Brigid.
Colcannon is most commonly made with only four ingredients: potatoes, butter, milk and cabbage. Irish historian Patrick Weston Joyce defined it as "potatoes mashed with butter and milk, with chopped up cabbage and pot herbs". It can contain other ingredients such as scallions (spring onions), leeks, laverbread, onions and chives. Some recipes substitute cabbage with kale. There are many regional variations of this staple dish. It was a cheap, year-round food. It is often eaten with boiled ham, salt pork or Irish bacon. As a side dish it can be paired with corned beef and cabbage.
Colcannon is similar to champ, a dish made with scallions, butter and milk that is traditionally offered to fairies in a spoon placed at the foot of a hawthorn tree.
The origin of the word is unclear. The first syllable "col" likely comes from the Irish "cál", meaning cabbage. The second syllable may derive from "ceann-fhionn", meaning a white head (i.e. "a white head of cabbage"). This usage is also found in the Irish name for a coot, a white-headed bird known as "cearc cheannan" or "white-head hen".
In Welsh, the name for leek soup is cawl cennin, a phrase combining cawl meaning "soup", "broth" or "gruel", when it is not a reference to the typical Welsh meat and vegetable stew named in full "cawl Cymreig", with "cennin", the plural of "cenhinen", meaning "leeks".
The song "Colcannon", also called "The Skillet Pot", is a traditional Irish song that has been recorded by numerous artists, including Mary Black. It begins:
The chorus:
Media related to Category:Colcannon at Wikimedia Commons
Champ (food)

Champ (Irish: brúitín [ˈbˠɾˠuːtʲiːnʲ]) is an Irish dish of mashed potatoes with scallions, butter and milk.
Champ is made by combining mashed potatoes with chopped spring onions, butter, milk, and, optionally, salt and pepper. It was sometimes made with stinging nettle rather than scallions. In some areas the dish is also called "poundies".
Champ is similar to another Irish dish, colcannon, which uses kale or cabbage in place of scallions. Champ is popular in Ulster, whilst colcannon is more so in the other three provinces of Ireland. It was customary to make champ with the first new potatoes harvested.
The word champ has also been adopted into the popular Hiberno-English phrases, to be "as thick as champ", meaning to be stupid, ill-tempered or sullen.
The dish is associated with Samhain, and would be served on that night. In many parts of Ireland, it was tradition to offer a portion of champ to the fairies by placing a dish of champ with a spoon at the foot of a hawthorn.
Halogen oven

A halogen oven, halogen convection oven, or halogen cooking pot is a type of oven that utilizes a halogen lamp as its heating element. Halogen ovens are often noted for being more energy-efficient than a conventional electric oven due to their more effective heating of food and faster cooking times.
A basic halogen oven features a heating chamber consisting of a clear glass bowl with a removable glass lid to which the heating assembly is secured. Inside the heating chamber, multi-level metal racks are used to elevate the contents during the cooking process. Within the heating assembly are the circular halogen lamp, a fan, and the controls for the oven which frequently include an automatic shut-off timer and a temperature control interface. On a basic model, the heating assembly has a handle to allow users to safely lift the lid off the unit. More elaborate models have a hinged lid mounted on an adjustable rear support which can be raised to accommodate an extension ring. This raises the heating assembly to reduce the grilling effect as well as increasing the volume of the oven. Hinged models are safer and easier to use. A safety shut-off switch turns off the lamp when the lid is raised during operation. The glass bowl is positioned in a stand which raises the bowl off the table-top and decreases the transfer of heat to the surrounding surfaces. Handles are often incorporated into the stand to allow for users to move the unit, providing safety especially during or after operation.
The halogen lamp is turned on and off by a simple thermostat or electronic control and generates waves of infrared light to heat the air within the heating chamber. The fan then circulates this heated air throughout the chamber to evenly cook the contents of the bowl through convective heat transfer, or convection. It can be self-cleaned by adding some hot water and detergent to the empty bowl. The fan swirls the hot water and usually takes about ten minutes to remove any grease and some food deposits.
Reports often claim halogen ovens have shorter cooking times than conventional ovens, with one report stating a figure of up to 40% faster, but 20% faster on average. Another report claims a halogen oven cooks food up to 60% faster than a conventional oven. In terms of energy use, one source claims that a halogen oven uses about "half the electricity of a conventional oven and about the same as a microwave oven".
Hiyamugi

Hiyamugi (Japanese: 冷麦, lit. 'chilled wheat') are very thin dried Japanese noodles made of wheat. They are similar to but slightly thicker than the thinnest Japanese noodle type called sōmen. The Western style noodle that most closely resembles hiyamugi is probably vermicelli. They are the second thinnest type of Japanese noodle after sōmen, while the well-known udon is a thicker style of wheat noodle.
Hiyamugi, like sōmen, is traditionally enjoyed cold during the summer months. While sōmen are sometimes served hot in a dish called nyumen, hiyamugi is typically served cold, sometimes over ice or floating in water in a clear glass bowl. The chilled noodles are served with a dipping sauce on the side called tsukejiru that is made with dashi, soy sauce and mirin.
Hiyamugi are mentioned in Zenrin Kouta, a 14th-century text by Ryoyo Shogei, critical of Zen Buddhism. This text was written shortly after the end of the Kamakura era and is one of the only known literary mentions of noodles from this period. According to Shogei, the Shōkoku-ji Temple complex had facilities for the production of udon and hiyamugi noodles and steamed buns called manjū. Within the Shōkoku-ji complex, the Uncho-in Temple was responsible for hiyamugi production. Due to the popularity of this style of noodle in the summer months, production of hiyamugi began on April 14 each year at the Uncho-in Temple.
The Onryo-ken Nichiroku records kept by Kikei Shinzui between 1435 and 1466 at the Rokuon-ji Temple (also part of the Shōkoku-ji Temple complex) do not mention the "daily noodles" served to monks each day. It does, however, mention hiyamugi among the noodles served to visitors and guests as part of the toki (時) lunch meal.
Hiyamugi are mentioned in the 15th century diaries of Japanese nobleman Yamashina Noritoki which states that on 19 June 1405 he was visited by one Genseido, who was offered a summer meal of hiyamugi.
Parfait

Parfait (/pɑːrˈfeɪ/ par-FAY, UK also /ˈpɑːrfeɪ/ PAR-fay, French: [paʁfɛ] ; meaning "perfect") is either of two types of dessert. In France, where the dish originated, parfait is made by boiling cream, egg, sugar and syrup to create a custard-like or meringue-like puree which is then frozen. The American version consists of layers differentiated by the inclusion of such ingredients as granola, nuts, yogurt and liqueurs, topped off with fruits or whipped cream.
French parfait is usually served in thick, decorated slices on a plate. American parfait is typically served in tall glassware together with a long spoon known as a parfait spoon. The classical parfait glass is stemware, with a short stem and a tall slender bowl, often tapered towards the bottom, also used for serving milkshakes. In South Asia (particularly Bangladesh), parfaits are made in bowl containers, rather than tall glasses.
A recipe for "parfait au café", a coffee-flavoured ice cream dessert made using a "parfait-mould" (un moule à parfait), was included in Le livre de cuisine by Jules Gouffé, first published in 1867, and translated into English as The Royal Cookery Book by his brother Alphonse Gouffé in 1869.
In France, parfait refers to a frozen dessert made from a base of sugar syrup, egg, and cream. A parfait contains enough fat, sugar, alcohol, and to a lesser extent, air, to allow it to be made by stirring infrequently while freezing, making it possible to create in a home kitchen without specialist equipment. The fat, sugar, alcohol or air interferes with the formation of water crystals, which would otherwise give the ice cream an uncomfortable texture in the mouth. The formation of ice crystals is managed in the making of regular ice cream by agitating the ice cream constantly while it freezes or chemically by adding glycerol. Neither should be necessary when making a high-quality parfait.
In the United Kingdom, parfait can refer either to the French dessert or to a very smooth meat paste (or pâté), usually made from liver (chicken, duck or goose) and sometimes sweetened with liqueurs.
In the United States, parfait refers to either the traditional French-style dessert or to a popular variant, the American parfait, made by layering whipped cream, ice cream, sometimes fruit and occasionally liqueurs. It is usually served in a tall clear glass, but can also be served in a short, stubby glass. The clear glass allows the layers of the dessert to be seen.
Parfaits can also be made by layering yogurt with granola, nuts, and/or fresh fruits (such as peaches, strawberries, or blueberries). This version is sometimes called a yogurt parfait or fruit parfait.
Casserole

A casserole (French: diminutive of casse, from Provençal cassa, meaning 'saucepan') is a kind of large, deep pan or bowl used for cooking a variety of dishes in the oven; it is also a category of foods cooked in such a vessel. To distinguish the two uses, the pan can be called a "casserole dish" or "casserole pan", whereas the food is simply "a casserole". The same pan is often used both for cooking and for serving.
Baked dishes have existed for thousands of years. Early casserole recipes consisted of rice that was pounded, pressed, and filled with a savoury mixture of meats such as chicken or sweetbread. Sometime around the 1870s the casserole seems to have taken on its current definition. Cooking in earthenware containers has always been common in most cultures, but the idea of casserole cooking as a one-dish meal became popular in the United States in the twentieth century, especially in the 1950s when new forms of lightweight metal and glass cookware appeared on the market. By the 1970s casseroles took on a less-than-sophisticated image. Culinary experts, such as John F. Mariani, attribute this to the beginning of the dark ages of American culinary culture.
In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, potato, rice or pasta); sometimes, there is also a crunchy or cheesy topping. Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer, gin, cider, vegetable juice, or even water may be added when the dish is assembled. Casseroles are usually cooked slowly in the oven, often uncovered. They may be served as a main course or side dish, and, conveniently, may be served in the vessel in which they were cooked.
Many baked dishes served in the baking dish can be classed as casseroles. Examples include Lancashire hotpot (English), cassoulet (French), moussaka (Greek), and timballo (Italian).
In English-speaking Commonwealth countries like the United Kingdom, Australia, and New Zealand, the term casserole is most commonly used to refer to a dish of meat with vegetables (especially root vegetables) and a gravy-style sauce; dishes containing a large proportion of starchy ingredients, e.g., pasta or those cooked in creamy sauces are not generally referred to as casseroles, and might be called ‘bakes’ or ‘gratins.’ In the UK, the terms casserole and stew tend to be used interchangeably, although some distinguish them by saying stews are cooked on a stovetop while casseroles are cooked in an oven.
Coddled egg

In cooking, coddled eggs are eggs that have been cracked into a ramekin or another small container, placed in a water bath or bain-marie and gently or lightly cooked just below boiling temperature. They can be partially cooked, mostly cooked, or hardly cooked at all (as in the eggs used to make Caesar salad dressing, which is only slightly poached for a thicker end-product). Poached eggs are similar to coddled eggs but cooked by submersion in water, rather than being placed in a water bath.
The egg is broken into an egg coddler, porcelain cup or ramekin with a lid, and cooked using a bain-marie. The inside of the egg coddler is first buttered to flavor the egg and allow it to be removed more easily. A raw egg (sometimes with additional flavorings) is broken into the coddler, which is then placed in a pan of near-boiling water for 7 to 8 minutes to achieve a solid white and runny yolk.
Coddlers may have been manufactured by Royal Worcester since at least the 1890s. Many companies now make egg coddlers, some of which are collectors' items.
In the United States, eggs have around a 1 in 30,000 risk of exposure to salmonella and other bacteria. Using fresh eggs that have been washed and kept refrigerated, or pasteurized eggs is recommended to minimize the risk. According to the United States Department of Health and Human Services, eggs should be cooked until both the white and the yolk are firm, and the water temperature should be 74–82 °C (165–180 °F). Children, the elderly, and persons with compromised immune systems are advised against eating lightly cooked eggs because of the risk of exposure to salmonella infection.
In the UK, according to the NHS, raw or lightly cooked eggs bearing the lion mark can be safely eaten by pregnant women, infants and children, and the elderly.
Bandar Udara Internasional Bali Utara

Bandar Udara Internasional Bali Utara (bahasa Inggris: North Bali International Airport; biasanya disingkat menjadi "NBIA"), adalah sebuah bandar udara di pulau Bali, Indonesia, yang terletak di Kecamatan Kubutambahan, Kabupaten Buleleng. Bandar udara tersebut adalah proyek yang diinisiasikan oleh Gubernur Bali, I Made Mangku Pastika, pada 9 Juli 2015. Namun, projek ini dihapus dari Daftar Prioritas Pemerintah oleh presiden Joko Widodo, yang diumumkan pada bulan Juli 2022, dan juga telah menghapus 9 mega proyek lainnya di seluruh Indonesia pada hari yang sama.
Dengan kapasitas 32 juta penumpang, NBIA akan menjadi bandar udara terbesar ke-2 se-Indonesia. Dibangun seluruhnya di atas laut, lahannya akan dibagi menjadi 2 bagian: bandar udara dan aerotropolis. Terdiri dari 1 terminal penumpang utama dengan 3 terminal penumpang satelit, 2 landas pacu sejajar, heliport, dan seaport. Juga termasuk terminal kargo dan maintenance area.
Kementerian Perencanaan Pembangunan Nasional Republik Indonesia telah memasukkan dalam PPP Book 2013 (Public - Private Partnership), sebuah program pengembangan bandara baru di Bali Utara dengan kode proyek D-001-10-004. Proyek ini terdiri dari pengurangan kemacetan di Bandar Udara Internasional Ngurah Rai. Provinsi Bali merupakan salah satu tempat wisata terbesar di Indonesia. Satu-satunya bandara, yang terletak di Selatan, menyambut hampir 20 juta penumpang pada tahun 2017 dan diperkirakan akan tumbuh sebesar 8% pada tahun berikutnya. Pemda menganggap bandara baru akan mengurangi kemacetan lalu lintas di Kota Denpasar dan Kabupaten Nusa Dua.
Setelah mempelajari beberapa konsep, Gubernur Bali memilih proyek bandara di laut dalam surat rekomendasinya No. 553/11583/DPIK tanggal 9 Juli 2015. Proyek ini mengusulkan untuk mengembangkan THKON Aerotropolis di Kubutambahan di Kabupaten Buleleng. THKON berasal dari istilah Tri Hita Karana. Ini adalah strategi pembangunan kota baru sesuai dengan tradisi Bali kuno berdasarkan kualitas hidup.
Proyek pembangunan di laut merupakan puncak dari banyak perdebatan politik yang berujung pada perpanjangan studi kelayakan. Subyek perdebatan adalah pemerataan antara Bali Utara dan Bali Selatan. Gubernur meminta adanya keseimbangan dalam rencana pengembangan kedua kawasan tersebut.
Pada Maret 2018, Menteri Koordinator Bidang Kemaritiman, Luhut Binsar Panjaitan, memberikan lampu hijau untuk studi kelayakan di lokasi yang dipilih.
Pada saat yang sama, perluasan bandara yang ada serta jaringan transportasi antara utara dan selatan pulau diprioritaskan oleh Menteri Perhubungan Budi Karya Sumadi.
Jalan Tol Bali Mandara

Jalan Tol Bali Mandara adalah jalan tol yang membentang sepanjang 12,7 kilometer yang menghubungkan antara Kota Denpasar/Pelabuhan Benoa, Bandara Internasional Ngurah Rai, dan Nusa Dua di Provinsi Bali, Indonesia. Jalan tol ini melintasi Kota Denpasar dan Kabupaten Badung. Jalan tol Bali Mandara merupakan jalan tol pertama di Bali dan jalan tol kedua di Indonesia yang dibangun di atas laut setelah Jembatan Suramadu. Jalan tol ini diresmikan penggunaannya oleh Presiden Susilo Bambang Yudhoyono pada tanggal 23 September 2013.
Jalan tol ini mulai dibangun sejak bulan Maret 2012 dan diselesaikan pada bulan Oktober 2013. Nama Bali Mandara diberikan oleh Presiden Susilo Bambang Yudhoyono pada saat peresmian tol tanggal 23 September 2013. Pada KTT APEC di Bali, jalan tol ini juga dilalui oleh beberapa pemimpin negara. Rencananya dalam beberapa tahun kedepan, di sekitar jalan tol akan ditumbuhi banyak pohon mangrove yang akan membuat jalan tol ini semakin indah.
Ruas Nusa Dua-Ngurah Rai-Benoa (Dikelola PT Jasa Marga Bali Tol)
Daftar Gubernur Bali

Gubernur Bali adalah kepala daerah tingkat I yang memegang pemerintahan di Bali bersama dengan Wakil Gubernur Bali dan 55 anggota Dewan Perwakilan Rakyat Daerah Provinsi Bali. Gubernur Bali dapat dipilih melalui pemilihan umum yang dilaksanakan 5 tahun sekali atau bisa juga menjadi pelaksana tugas jabatan sebagai gubernur Bali tanpa dipilih.
Berikut adalah daftar Gubernur Bali dari masa ke masa.
Berikut daftar Pelaksana Tugas Gubernur yang menggantikan Gubernur petahana yang sedang cuti kampanye atau dalam masa transisi
Bali United F.C. musim 2016

Bali United F.C. musim 2016 adalah musim ke-2 dalam sejarah klub dan 1 musim di Torabika Soccer Championship, kompetisi sepak bola yang menggantikan untuk sementara dari Liga Super Indonesia.
Nomor pemain dan pasukan diperbarui terakhir pada 23 Agustus 2016. Catatan: Bendera menunjukkan tim nasional sebagaimana telah didefinisikan dalam Aturan Kelayakan FIFA. Pemain dapat memiliki lebih dari satu kebangsaan non-FIFA.
Sumber:
Sumber: Bali United Win Draw Loss
Sumber: Jadwal dan Hasil Bali United
Stadion Kapten I Wayan Dipta

Stadion Kapten I Wayan Dipta adalah sebuah stadion multifungsi di Gianyar, Bali, Indonesia dengan kapasitas 15.860 kursi penonton. Fungsi utama stadion ini adalah untuk menyelenggarakan pertandingan sepak bola. Dahulu stadion ini merupakan markas kesebelasan asal Gianyar, yakni Persegi Gianyar. Setelah klub tersebut sudah tidak aktif, maka stadion ini hampir tidak difungsikan lagi untuk waktu yang lama. Sejak bergulirnya Liga Primer Indonesia, Stadion Dipta kembali difungsikan dan untuk sementara menjadi homebase satu-satunya kesebelasan asal Pulau Dewata yakni Bali Devata FC. Sejak tahun 2015, stadion ini dipakai oleh Bali United F.C.
Pada tahun 2014 Stadion Dipta merupakan markas Bali United Pusam yang bermain di kompetisi Indonesia Super League yang sebelumnya tim ini bernama Persisam Putra Samarinda yang bermarkas di Stadion Segiri, Kota Samarinda, Kalimantan Timur.
Stadion Kapten I Wayan Dipta pernah menjadi tuan rumah Piala Presiden 2015, 2017, dan 2018, dan pernah menggelar turnamen pramusim bernama Bali Island Cup 2015, 2016, dan 2017.
Pada awal tahun 2020, stadion ini terpilih menjadi salah satu stadion yang digunakan untuk ajang Piala Dunia Sepak Bola U-20 pada tahun 2021. Karena perhelatan ini, Pemerintah Kabupaten Gianyar mengucurkan dana senilai Rp. 152,9 miliar untuk merenovasi stadion ini. Biaya ini kemudian ditanggung Kementerian PUPR yang merenovasi Stadion Kapten I Wayan Dipta dan sejumlah lapangan pendukungnya, yaitu Stadion I Gusti Ngurah Rai (Denpasar), Lapangan Gelora Samudera Kuta, Lapangan Kompyang Sudjana (Denpasar), dan Lapangan Gelora Trisakti (Badung).
Kontrak renovasi dimulai tanggal 6 November 2020 - 18 Mei 2021 yang dikerjakan oleh PT PP Persero dengan nilai kontrak Rp. 152,9 miliar atau berdasarkan Surat Perintah Mulai Kerja (SPMK) tanggal 20 November 2020 - 18 Mei 2021 (180 Hari Kalender) serta kontrak ADD (Addendum) 20 Nov 2020- 2 Juli 2021 (225 hari Kalender).
Pemprov Bali memberikan anggaran kepada Kabupaten Gianyar berupa Bantuan Keuangan Khusus (BKK) untuk penataan lahan parkir sebesar Rp 10 miliar. Begitu juga dengan kursi tunggal di tribun penonton. Kementerian Pekerjaan Umum dan Perumahan Rakyat (PUPR) menyediakan 5.000 kursi tunggal, sementara kapasitas stadion akan turun menjadi 18.000 penonton.
Kapasitas lampu "field of play" (FOP) dinaikkan menjadi 2.400 lux sesuai standar FIFA dari yang sebelumnya kapasitas lampu FOP sebesar 1.300 lux. Kursi "single seat" yang terpasang adalah jenis sentul series di tribun VIP dengan perincian 3.332 kursi regular 30 unit kursi pendamping difabel, 160 kursi untuk media, 1.310 kursi VIP, 160 kursi di "corporate box" dan delapan kursi di royal box.
Taman Burung Bali

Taman Burung Bali (bahasa Inggris: Bali Bird Park) adalah atraksi wisata sekaligus tempat penangkaran berbagai jenis spesies burung di Indonesia maupun mancanegara. Taman Burung Bali berlokasi di Jalan Serma Cok Ngurah Gambir, Singapadu, Batubulan, Gianyar, Bali. Selain menampilkan kehidupan alami berbagai jenis burung, bermacam-macam fasilitas dan program spesial diselenggarakan dengan fungsi mendidik dan penangkaran.
Sejak berdiri sejak Oktober 1995, kebun binatang ini memiliki luas sekitar 2 hektare dengan koleksi sekitar 1300 satwa jenis unggas yang berasal dari 250 spesies dan sejumlah besar adalah langka dan dilindungi, salah satunya adalah ikon Bali, Jalak Bali. Burung khas Papua yaitu Burung Cendrawasih, Burung Elang and Burung Rajawali, burung koleksi dari Amerika Selatan seperti Makaw dan Toucan, dan juga Burung Beo dan lainnya yang berasal dari Afrika.
Pemandangan dalamnya ditata menyerupai provinsi di Indonesia lengkap dengan hewan khas, tumbuhan, dan rumah adat seperi rumah Toraja, ada juga ruang untuk daerah lain seperti Sumatra, Borneo, Jawa, dan Amerika selatan. Terlihat pula dari dalamnya lapangan hijau di mana burung-burung berlarian dan beterbangan seperti Kakatua, dan beberapa lagi seperti burung pelican dan bangau berenang-renang atau berjalan mengitari kolam yang terletak di tengah-tengah taman.Tidak hanya itu, 2000 jenis tanaman tropis termasuk 50 jenis tanaman palem dengan keramaian kupu-kupu juga melengkapi taman burung ini.
Pengunjung taman burung berasal dari domestik dan non domestik; dengan Rusia sebanyak 30% dan Eropa, Asia, Australia, ditambah Indonesia sejumlah 40%.
Memiliki program tersendiri di setiap harinya antara lain Bali Rainforest yang berisi petualangan menyaksikan aneka burung dari Indonesia beterbangan, Basic instinct yang menampilkan aksi burung pemangsa berburu mulai dari elang, falkon, dan burung hantu. Ditambah lagi wahana Guyu-guyu Corner di mana para pengunjung dengan bebas bersentuhan dengan para burung Kakaktua untuk berfoto-foto, Feed the Lory, Papua Rain Forest Feeding, Meet the Birdstar di mana akan ditampilkan burung langka sejenis beo hitam bernama Kakatua Raja dan burung Julang Emas, Feed the Pelican, The Komodo Experience yaitu kumpulan reptil dari Asia Tenggara seperti Komodo dan bioskop empat dimensi.
Tidak hanya menikmati keindahan dan bercengkrama dengan burung-burung, para pengunjung juga dapat melihat pengembangbiakkan burung-burung, saat para burung itu diberi makan, dan berfoto bersama dengan burung-burung yang dilepas bebas. Fasilitas lainnya yang terdapat di Taman Burung Bali adalah restoran, kafe, dan toko cenderamata yang berkaitan dengan burung.
Di samping itu, lokasi taman burung tersebut juga berdekatan dengan objek wisata bali lainnya seperti pertunjukan tari barong di Batubulan, Pasar Seni Sukawati dan Guwang, Kintamani, Ubud, dan Pantai Sanur.
Daftar pemain sepak bola keturunan Indonesia

Berdasarkan UU Nomor 12 Tahun 2006 tentang Kewarganegaraan Republik Indonesia, Indonesia memiliki beberapa asas perihal kewarganegaraan. Asas-asas yang dimaksud meliputi asas sanguinis (berdasarkan kewarganegaraan orang tua), asas ius soli (berdasarkan tempat kelahiran), asas kewarganegaraan tunggal (berdasarkan nilai sumpah pemuda), dan asas kewarganegaraan ganda terbatas (berlaku hingga maksimal usia 21 tahun lalu diwajibkan memilih salah satu kewarganegaraan orang tuanya).
Terdapat beberapa istilah yang perlu diketahui, antara lain:
Pemain-pemain yang dimasukkan ke dalam daftar pemain sepak bola keturunan Indonesia setidaknya memiliki salah satu kriteria sebagai berikut:
Sumber 1
Ular cecak

Ular cecak (Lycodon capucinus) atau yang juga disebut ular genteng, adalah spesies ular serigala. Ular ini disebut "ular cecak" karena ular ini sering ditemukan sedang memangsa cecak yang berkeliaran di sekitar rumah. Nama umumnya dalam bahasa Inggris adalah Oriental wolfsnake, sedangkan nama spesifiknya, capucinus yang artinya "kapucino" atau "cokelat kemerahan", mengacu pada warna tubuhnya yang dominan cokelat kemerahan.
Panjang tubuh ular cecak mencapai 76 cm dan kepalanya berbentuk agak gepeng. Tubuh bagian atas berwarna cokelat kemerahan atau kehitaman, dengan bercak-bercak berwarna putih. Bagian atas kepala berwarna kecokelatan dengan motif berwarna keputihan pada leher belakang (tengkuk). Bagian bawah tubuhnya berwarna keputihan.
Ular cecak tersebar luas di Asia tenggara, mulai dari Myanmar, Laos, Tiongkok tenggara (Yunan, Fujian, Guangdong, Hong Kong), Vietnam, Kamboja, Thailand, Malaysia (Semenanjung, Serawak dan Sabah), Indonesia (Sumatera, Bangka-Belitung, Jawa, Bali, Nusa Tenggara, Kalimantan, Sulawesi, dan Buton), Timor Leste, dan Filipina (Bantayan, Cebu, Cuyo, Leyte, Luzon, Masbate, Mindanao, Mindoro, Negros, Palawan, Panay, Samar).
Ular cecak dapat dijumpai di daerah hutan hingga pemukiman penduduk. Ular ini juga sering ditemukan berkeliaran di atas genteng atau atap rumah, di mana ular ini memburu cecak sebagai makanan utamanya. Selain cecak, ular ini juga memangsa kadal lain dan juga katak/kodok.
Ular cecak berkembangbiak dengan bertelur (ovipar). Jumlah telur yang dihasilkan antara 3 sampai 11 butir.
Uang koin rupiah

Koin Rupiah Indonesia pertama kali diedarkan pada tahun 1951 dan 1952, yang dicetak oleh Royal Dutch Mint di Utrecht dengan nominal 5 Sen, 10 Sen, dan 25 Sen berbahan Aluminium. Meskipun mata uang rupiah sudah dicetak oleh pemerintah Republik Indonesia namun bentuknya adalah kertas, uang logam yang beredar masih menggunakan satuan Sen hingga tahun 1962 dan mata uang rupiah baru muncul di uang logam pada tahun 1963 dengan nominal 2½ Rupiah.
Pada tahun 1965 negara Indonesia dilanda inflasi besar-besaran dan indeks harga 363 kali lebih tinggi dari tahun 1958, berakibat nominal baru rupiah lebih tinggi ditambahkan dalam bentuk uang kertas. Setelah inflasi terkendali, tahun 1970 Bank Indonesia mulai memperkenalkan lagi koin rupiah, mulai dari nominal Rp. 1 berbahan kuningan dan aluminium, Rp. 2 dan Rp. 5 berbahan aluminium.
Saat ini terdapat dua seri koin rupiah yang beredar di pasar: koin aluminium yang beredar sejak 1999 hingga kini, serta koin baja berlapis nikel untuk nominal Rp1.000,00 yang beredar sejak 2010 hingga kini.
Selain uang koin rupiah yang umum digunakan untuk transaksi keuangan, Bank Indonesia juga mencetak beberapa koleksi uang koin rupiah khusus berbahan Perak dan Emas.
Biul slentek

Biul slentek (nama ilmiah: Melogale orientalis) adalah spesies mamalia kecil dalam keluarga Mustelidae. Hewan ini adalah endemik di Jawa dan Bali. Di Jawa Tengah, hewan ini disebut nyentek; sementara dalam bahasa Inggris dikenal sebagai Javan ferret-badger.
Hewan ini berukuran kecil dengan panjang kepala hingga badan sekitar 300–400 mm, dan ekornya antara 45–50% panjang kepala dan tubuhnya tadi. Warna tubuhnya kecokelatan, dengan pola-pola putih di kepalanya. Hewan yang mirip biul kalimantan (M. everetti), tetapi dengan ekor yang lebih panjang dan tengkorak yang lebih besar.
Biul slentek menyebar terbatas di pulau Jawa dan Bali (lihat peta agihan). Lokasi penyebarannya adalah:
Spesies ini dibagi ke dalam subspesies berikut:
Daftar nama burung endemik Indonesia

Indonesia mempunyai sekitar 380 burung endemik, yang tidak ditemukan di tempat manapun. Dan jumlah ini membuat Indonesia sebagai negara yang memiliki burung endemik terbanyak di dunia.
Sebagian besar burung endemik Indonesia terdapat di Wallacea. Di pulau Sulawesi saja terdapat duabelas genera burung endemik. Dari semua burung-burung endemik ini sekitar 61 spesies terancam punah.
Halaman sebelum: Daftar nama burung di Indonesia: Passeriformes
Pulau Kakaban

Pulau Kakaban mempunyai luas 774,2 hektar dan terletak di Kepulauan Derawan, Kecamatan Derawan, Kabupaten Berau, Kalimantan Timur. Pulau ini merupakan atol atau batu karang melingkar dan memiliki laguna, dan terdapat danau air payau di tengah pulau dengan species ubur-ubur (jelly fish) yang tidak menyengat dan biota unik lainnya. Danau ini telah ditetapkan sebagai kawasan warisan dunia pada tahun 2004 oleh UNESCO. Obyek ini dapat tempuh sekitar 45 menit dari pulau Derawan.
Pulau Kakaban menarik perhatian turis-turis mancanegara dengan beberapa keunikannya, salah satunya adanya danau di pulau tersebut yaitu Danau Kakaban. Yang mana pada danau tersebut diisi oleh campuran dari air hujan dan rembesan air laut dari pori-pori tanah dan membuat suatu habitat endemik yang berbeda pada kebanyakan kawasan danau lain di dunia, selain Danau Kakaban ada satu lagi danau dengan air payau yaitu di Kepulauan Palau, Mikronesia. Di danau Kakaban dapat di temukan jenis ubur - ubur yang tidak menyengat, diperkirakan ribuan tahun yang lalu ubur - ubur tersebut terperangkap dan berevolusi untuk dapat berfotosintesis di mana hampir tidak ada hewan lain mampu melakukannya, ada empat jenis ubur ubur di danau Kakaban antara lain golden Jellyfish dan Moon Jellyfish. Disamping danau Kakaban juga terdapat Kehe Daeng yang artinya Lubang Ikan, disaat air laut surut goa sempit yang semula terendam akan muncul di permukaan sehingga terumbu yang berwarna warni serta serta bintang laut dapat dengan mudah disentuh.
Pulau Komodo

Pulau Komodo adalah sebuah pulau yang terletak di Kepulauan Nusa Tenggara, berada di sebelah timur Pulau Sumbawa, yang dipisahkan oleh Selat Sape. Pulau Komodo dikenal sebagai habitat asli hewan komodo.
Pulau ini termasuk salah satu kawasan Taman Nasional Komodo yang dikelola oleh Pemerintah Pusat.
Secara administratif, pulau ini termasuk wilayah Kabupaten Manggarai Barat, Kecamatan Komodo, Provinsi Nusa Tenggara Timur, Indonesia. Pulau Komodo merupakan ujung paling barat Provinsi Nusa Tenggara Timur, berbatasan dengan Provinsi Nusa Tenggara Barat.
Di Pulau Komodo, hewan komodo hidup dan berkembang biak dengan baik. Hingga Agustus 2009, di pulau ini terdapat sekitar 1300 ekor komodo. Ditambah dengan pulau lain, seperti Pulau Rinca dan dan Gili Motang, jumlah mereka keseluruhan mencapai sekitar 2500 ekor. Ada pula sekitar 100 ekor komodo di Cagar Alam Wae Wuul di daratan Pulau Flores tapi tidak termasuk wilayah Taman Nasional Komodo.
Selain komodo, pulau ini juga menyimpan eksotisme flora yang beragam kayu sepang yang oleh warga sekitar digunakan sebagi obat dan bahan pewarna pakaian, pohon nitak ini atau sterculia oblongata di yakini berguna sebagai obat dan bijinya gurih dan enak seperti kacang polong.
Pulau Komodo juga diterima sebagai Situs Warisan Dunia UNESCO, karena dalam wilayah Taman Nasional Komodo, bersama dengan Pulau Rinca, Pulau Padar dan Gili Motang
Pada tahun 1910 orang Belanda menamai pulau di sisi selatan Provinsi Nusa Tenggara Timur ini dengan julukan Pulau Komodo. Cerita ini berawal dari Letnan Steyn van Hens Broek yang mencoba membuktikan laporan pasukan Belanda tentang adanya hewan besar menyerupai naga di pulau tersebut. Steyn lantas membunuh seekor komodo tersebut dan membawa dokumentasinya ke Museum and Botanical Garden di Bogor untuk diteliti.
Tahun 2009, Taman Nasional Komodo dinobatkan menjadi finalis "New Seven Wonders of Nature" yang baru diumumkan pada tahun 2010 melalui voting secara online di www.N7W.com.Pada tanggal 11 November 2011, New 7 Wonders telah mengumumkan pemenang sementara, dan Taman Nasional Komodo masuk kedalam jajaran pemenang tersebut bersama dengan, Hutan Amazon, Teluk Halong, Air Terjun Iguazu, Pulau Jeju, Sungai Bawah Tanah Puerto Princesa, dan Table Mountain. Taman Nasional Komodo mendapatkan suara terbanyak.
Etnis yang berdiam di daerah ini adalah Suku Komodo. Mereka menamakan diri Ata Modo, dan pulau yang mereka diami, mereka sebut Tana Modo. Di tahun 1930an, dikatakan jumlah mereka adalah 143 orang. Namun dalam kurun 47 tahun, pada tahun 1977 jumlah mereka menjadi 505 jiwa.