davidanugraha/M4-RAG huggingface dataset:
Sipa

Sipa (literally, "kick") is the Philippines' traditional native sport which predates the Spanish rule. The game is related to Sepak Takraw. Similar games include Footbag net, Footvolley, Bossaball and Jianzi.
The game is both played by two teams, indoors or outdoors, on a court that is about the size of a basketball court. The teams consist of one, two or four players in each side. The aim of the game is to kick a soft ball made out of rattan fragments, back and forth over a net in the middle of the court. The sport requires speed, agility and ball control. A point is awarded every time a player kicks the ball, the more the player kicks the ball, the more the points accumulate. Rules attached to the game are very minimal and even children can play, but the ratan ball version is preferred more for formal games.
One version of Sipa uses a lead washer covered with cloth, which gets kicked. This version is played by both girls and boys, but girls tend to use the outside of their foot to manipulate the washer, while boys more often use the inside of the foot. Points are scored based on the number of kicks without the ball touching the ground. If the ball touches the ground one point is awarded to the opposing team.
This version uses a larger rattan woven ball with the same foot action. Sipa balls, which look like Hacky Sack balls, can be purchased online.
Originally, the rattan Sipa ball was 10 centimeters in diameter and made of woven rattan strips with symmetrical holes. The most defining feature of the game of Sipa is that the ball should only be touched with the legs anywhere from below the knee to the tip of the toes. The rattan ball can touch the ground.
A set of rules determines penalty points (such as the ball bouncing twice on the ground). The two teams play against each other until a set number of penalty points is reached by one of the teams.
There is also a court version in which a rectangle is marked in grids. Grids denote zones, and dictate where players stand, and how points are allotted based on where the ball lands in the court.
This game requires much coordination.
Malaysia women's national under-18 volleyball team

The Malaysia women's national under-18 volleyball team represents Malaysia in women's under-18 volleyball events. It is controlled and managed by the Malaysia Volleyball Association (MVA) that is a member of Asian volleyball body Asian Volleyball Confederation (AVC) and the international volleyball body government the Fédération Internationale de Volleyball (FIVB).
The following 18 players were called up for the 2018 Asian Girls' U17 Volleyball Championship in Nakhon Pathom, Thailand.
Zus Coffee Thunderbelles

The Zus Coffee Thunderbelles (stylized as ZUS Coffee) are a professional women's volleyball team in the Philippines that made their team debut in the 2024 Premier Volleyball League All-Filipino Conference under the name Strong Group.
Strong Group Athletics of Frank Lao also backs the Farm Fresh Foxies of the PVL. The Thunderbelles are currently named after Malaysian-based coffee chain Zus Coffee, a brand which Lao is also an investor of.
The Strong Group Athletics reportedly helped Premier Volleyball League club Quezon City Gerflor Defenders resolve its player salary issue which was first reported in November 2023, during the 2023 Second All-Filipino Conference. Gerflor would be effectively disbanded after the tournament.
In January 2023, it was announced that the Strong Group would be taking over Gerflor's franchise. It was Strong Group's second PVL team, the first being the Farm Fresh Foxies. They made their PVL debut at the 2024 All-Filipino Conference. Interim coach Rogelio Getigan led the team under the name "Strong Group Athletics" in their first tournament.
In May 2024 in the lead up to the Reinforced Invitational Conference, Strong Group rebranded as Zus Coffee Thunderbelles and will take effect at the upcoming PVL conference after made a partnership with Zus Coffee. The team also announced coach Jerry Yee as the new head coach.
Volleyball at the 2023 SEA Games – Women's tournament

The women's volleyball tournament at the 2023 SEA Games was held at the Olympic Complex Indoor Main Hall in Phnom Penh from 9 to 14 May 2023.
The draw for the women's volleyball tournament was held on 5 April 2023 in Phnom Penh. Cambodia as host chose the group which it wanted to be allocated in.
Sportsman's Warehouse

Sportsman's Warehouse is an American outdoor sporting goods retailer which operates in 29 states across the United States. Sportsman's Warehouse sells apparel, footwear, and gear which caters to sportsmen and sportswomen with interests in hunting, shooting, reloading, camping, fishing, and other outdoor recreational activities.
The Sportsman's Warehouse trademark is "America's Premier Outfitter", which was adopted in 2005.
Sportsman's Warehouse is a retail company specializing in outdoor sporting goods, including hunting, fishing, camping, and other outdoor activities.
Founding and Early Years
1986: Sportsman's Warehouse was founded by Bill Hayes in Midvale, Utah. The company started as a single store with a focus on providing outdoor enthusiasts with high-quality gear and apparel. Expansion and Growth 1996-2000s: Throughout the late 1990s and early 2000s, Sportsman's Warehouse expanded its footprint, opening additional stores across the Western United States. The company continued to grow, building a reputation for its extensive selection of outdoor gear and knowledgeable staff.
2004: Sportsman's Warehouse went public, with its shares listed on the NASDAQ. The move was aimed at raising capital to fund further expansion and development.
Challenges and Ownership Changes
2006: The company faced financial difficulties, and in 2006, it filed for bankruptcy. This led to a restructuring process where the company closed several stores but remained operational.
2009: Sportsman's Warehouse emerged from bankruptcy and was acquired by the private equity firm, The Blackstone Group. The acquisition was intended to help stabilize the company and support its growth.
Further Expansion
2010s: Under new ownership and with a renewed focus, Sportsman's Warehouse continued to expand its store base, opening new locations and improving its retail operations. The company introduced new product lines and enhanced its in-store experience.
2013: The company went public again, with shares listed on the NASDAQ under the ticker symbol "SPWH." This move was part of a broader strategy to raise capital for further expansion.
Recent Developments
2018: Sportsman's Warehouse opened its 100th store, marking a significant milestone in its growth trajectory.
2020s: The company has continued to focus on expanding its market presence and improving its e-commerce capabilities. It has also engaged in various community initiatives and partnerships to support outdoor activities and conservation efforts.
Today, Sportsman's Warehouse is known for its wide range of outdoor sporting goods and its commitment to serving outdoor enthusiasts. The company operates stores across the United States and remains a significant player in the outdoor retail industry.
Geohashing

Geohashing /ˈdʒiːoʊˌhæʃɪŋ/ is an outdoor recreational activity inspired by the webcomic xkcd, in which participants have to reach a random location (chosen by a computer algorithm), prove their achievement by taking a picture of a Global Positioning System (GPS) receiver or another mobile device and then tell the story of their trip online. Proof based on non-electronic navigation is also acceptable.
The geohashing community and culture is extremely tongue-in-cheek, supporting any kind of humorous behavior during the practice of geohashing and resulting in a parody of traditional outdoor activities. Navigating to a random point is sometimes done with a goal in mind. Some geohashers document new mapping features they find on the OpenStreetMap project, clean up litter, or create art to commemorate the trip, among other activities.
A variation on geocaching, known as geodashing, features a closely comparable principle, with participants racing between coordinate points.
On May 21, 2008, the 426th xkcd comic was published. Titled "Geohashing", it described a way for a computer to create an algorithm that could generate random Global Positioning System (GPS) coordinates each day based on the Dow Jones Industrial Average and the current date. The algorithm was quickly seized by the xkcd community, which used it as intended by xkcd creator Randall Munroe.
Originally a stub where people willing to try the algorithm in real life were to issue their reports, the geohashing official wiki expanded in the following weeks and was a working website as early as June 2008. The current expedition protocol was then established during the following years, with the creation of humorous awards, regional meetups and a hall of amazingness for the various geohasher achievements.
Over time, geohashing gained fame across the internet and now counts more than 15,000 expedition reports. Over a thousand users are registered on the geohashing wiki, though not all are currently active. Geohashing has spread mostly in North America, Europe and Australia, especially around cities.
Geohashing divides the earth into a grid made up of graticules which are one degree wide in latitude and longitude. Inside these graticules, a random location is set. Geohashers then have the opportunity to go at the chosen location, either inside their own graticule or in a nearby one. If the location is inaccessible or in a private area, geohashers are advised not to try to reach it, although seemingly-inaccessible locations have been reached several times. In addition to the repeating location in each graticule, each day there is a single global hashpoint, much more challenging to reach.
2025 Sultan Azlan Shah Cup

The 2025 Sultan Azlan Shah Cup is the upcoming 31st edition of the Sultan Azlan Shah Cup, the annual men's invitational international field hockey tournament hosted by Malaysia. It will be held at the Azlan Shah Stadium in Ipoh, Malaysia from 22 to 29 November 2025.
The defending champions, Japan, did not receive an invitation to participate in the tournament.
The following six teams were invited by the Malaysian Hockey Confederation to participate in the tournament.
Ratan Khatri

Ratan Khatri (c. 1932 – 9 May 2020) was an Indian gambling kingpin, widely regarded as the "Matka King" for his central role in transforming matka, a form of betting, into one of the most lucrative underground industries in India. Born in Karachi, British India (now Pakistan), Khatri migrated to Mumbai during the Partition of 1947. Over several decades, he established a nationwide gambling network that became synonymous with his name and legacy.
Ratan Khatri was born into a Sindhi Hindu family in Karachi, British India. Following the Partition in 1947, his family relocated to Mumbai (then Bombay). As a teenager, Khatri began working in Mumbai's bustling markets where he was introduced to gambling.
Khatri initially worked under Kalyanji Bhagat, who had introduced Worli Matka, a form of betting on cotton prices transmitted from the New York Cotton Exchange. In 1962, Khatri branched out on his own and established "Ratan Matka," which soon became a household name. He simplified the game by introducing draws using playing cards or chits from an earthen pot (matka), which added transparency and credibility to the process.
By the 1970s, Ratan Matka had become a nationwide phenomenon with daily turnovers reportedly reaching ₹1 crore. His clientele included people from all walks of life, including Bollywood celebrities and high-profile businessmen. However, his business faced challenges during India's Emergency period (1975–1977), when he was imprisoned for 19 months.
The matka business began to decline in the 1990s due to increased police action and internal disputes within the gambling community. In 1993, Khatri retired from active involvement in matka betting after an incident where he was placed on a no-fly list during a family vacation. Following his retirement, other operators attempted to take over the trade, but none could replicate his success or influence.
Ratan Khatri is remembered as a pioneer who transformed matka into an organized and highly profitable industry. Despite its illegal status, matka became deeply ingrained in Mumbai's social fabric under his leadership. His methods of conducting draws openly in public settings earned him a reputation for fairness among bettors.
Khatri died on 9 May 2020 at his residence in Mumbai following a brain stroke. He was 88 years old.
Khatri's life has inspired numerous portrayals in popular media. A biopic based on his life is reportedly under development, highlighting his rise as the "Matka King" and his impact on Indian society.
蒸

蒸是一种烹饪方法。指把食材放於蒸籠等器皿，置入注水的蒸具如鑊，利用熱力把水加熱成蒸汽，以蒸汽加熱烹熟食材的过程。
在東亞飲食文化，蒸煮是最常見的烹調方法之一，中國菜以蒸來烹調的食品以肉類、魚類及蛋類為主，蒸豆腐亦很常見，根据食品原料的不同，可分为猛火蒸，中火蒸和慢火蒸三种。相对而言，西方飲食的蒸煮則較多用於蔬菜，較少蒸肉類的菜式。
目前已發現的最早蒸煮廚具來自於中國黃河流域，約公元前5000年前後被使用，在日本則發現了舊石器時代的最早的蒸煮陶具。在義大利及薩丁尼亞島則發現了青銅器時代的蒸具。北美亞歷桑那州有發現約一萬年前用來蒸食物的土坑。
蒸腾作用

蒸腾作用（英語：transpiration，或稱蒸散作用）是穿越植物體的水分運動以及從植物的地上部分（如葉，莖和花）蒸發的整個過程。
水對植物是必需的，但只有少量被根吸收的水用於生長代謝、光合作用及維持膨壓，剩下的97-99.5％由於蒸騰和吐水（英语：Guttation）而損失。葉子表面上點綴著稱為氣孔的毛孔，在大多數植物中，它們在葉子下側更多。氣孔與保衛細胞和它們的氣孔輔助細胞（一起稱為氣孔複合體）鄰接，這些細胞打開和關閉孔隙。蒸騰通過氣孔發生，並且可以被認為是與氣孔打開相關的必要“成本”，以允許空氣中的二氧化碳氣體擴散進行光合作用。蒸騰作用還可以冷卻植物，改變細胞的滲透壓，且為蒸散流的動力來源，使礦物質營養物質和水分從根部向地上部分大量流動。
水分在植物表面由液體變成氣體，這過程需要能量，這能量稱為汽化热，在大自然中能量是由太陽供應的。植物从根部吸收到的水分，大约只有1%留在体内，用于各种生理过程，而其他的99%会通过蒸腾作用散失，而且数量很大，一株玉米到结实为止大约要通过蒸腾作用散失300公斤的水。
蒸騰作用會在三個地方進行：
在不尋常的炎熱天氣下，蒸散作用可使得植物免于被灼伤，但適應了炎熱天氣的植物會有其他更有效的抗熱手段。
在根部中，水分可以沿三個途徑移動：
亨利·赫瑞修·迪克遜（英语：Henry Horatio Dixon）在二十世紀初提出的蒸散—內聚力—拉力機制（transpiration-cohesion-tension mechanism）是植物生理學家公認最具代表性的運輸機制。
植物通过气孔的开合可以有效控制蒸腾作用对自身的影响。蒸腾作用在调节周边环境的温度、湿度方面影响很大。总的说来，树木茂密的地方，降雨量比较大，温差也会相对于树木稀疏的地区少。
蒸鍍

蒸鍍（英語：Deposition）是指將金屬和氧化物等蒸發，使其於素材的表面附著形成薄膜的方法。屬於鍍膜中的一種，可大略分為物理蒸鍍（PVD）與化學蒸鍍（CVD）兩種。
接下來以PVD的真空蒸鍍來說明。
在達真空的容器中、將欲蒸鍍的材料加熱直至汽化昇華、並使此氣體附著於放置在附近的基板表面上、形成一層薄膜。依蒸鍍材料、基板的種類可分為:抵抗加熱、電子束、高周波誘導、雷射等加熱方式。蒸鍍材料有鋁、亞鉛、金、銀、白金、鎳等金屬材料與可產生光學特性薄膜的材料，主要有使用SiO2、TiO2、ZrO2、MgF2等氧化物與氟化物。蒸鍍除金屬外，樹脂與玻璃也可以使用、近年來連紙也變成可蒸鍍。
成膜時依基板與蒸鍍材料可先使用RF等離子與離子槍照射來使蒸鍍有更高的密著度。但是、被蒸鍍物是樹脂的時候這樣做會造成反效果，因此在被蒸鍍物的材質不明確下必須進行調查與事前的實驗以免造成失敗。
RF等離子加工法為真空槽内加入氬與氧氣，使已經離子化的被蒸鍍物表面變質（RF離子化）。而離子槍加工法是在離子槍內部加入氬與氧氣後在離子化的基板表面設置開有φ1mm左右小孔的畫素電極，而後將離子槍往該處照射進行加工（IAD：Ion Assist Deposition）
將容器真空化的作用為，蒸鍍材料的分子在到達基板之前，避免與容器內殘存的氣體分子發生衝突，以及可以降低蒸鍍材料的蒸發溫度。一般需要10-3～10-4 Pa程度的真空度，要達成真空情況需使用真空幫浦。
蒸鍍時的量測膜厚有使用分光學反射與折射率來計算與以水晶震動分子的蒸鍍材料的振動數變化來測量膜厚等方法。
光學薄膜（眼鏡與鏡片的反射防止膜、特殊鏡子等）、磁帶（錄音、錄影帶等）、構成顯示器的電極・半導體膜・絶縁膜等（電漿電視與有機EL、液晶顯示器）、手機、PDA的螢幕表面・裝飾表面用的塗層、電子零件(電容、半導體集積回路等）、食品包装材料（裝餅乾糖果用的袋子有的蒸鍍上一層鋁膜）、以至於新穎材料與建材、各式各樣範圍廣泛接可使用此加工法。電子顯微鏡的標本在製作時也使用此加工法。
1857年Michael Faraday最早提出基本原理，而後、1930年代由於油擴散式真空幫浦實用化、蒸鍍主要用於製作鏡片反射防止膜。第二次世界大戰時、其他的光學機器的需求提高、真空蒸鍍也因此快速發展。
沙河粉

沙河粉，簡稱河粉、河或粉，是一種通過蒸煮米漿而成的粉條食品，是中国南方和港澳、东南亚一带常见的一种食品，常見的煮法為炒或水煮後配湯，例如炒牛河、上湯河粉。正宗山水沙河粉的原产广州沙河镇。
沙河粉原料是大米，将米洗净後磨成粉加水制成米浆，用米浆蒸成薄粉皮、再切成带状而成，所产的粉薄白透明，爽软韧筋兼备，炒、泡、拌食皆宜。
沙河粉可以用蒸、炒（分乾炒和湿炒两种）、煮等多种方法烹调。
手工制成的沙河粉色白，近来也有店家在其中加入各种蔬菜汁或者水果汁，制成五颜六色的沙河粉。沙河粉已实现机械化生产，在广州随之出现了大量自行生产的米粉，部分厂家甚至在陈化米中加入硼砂制作，影响了饮食安全。
2004年，广州市政府考虑将沙河粉以“广州沙河粉”之名申报“原产地域产品”保护，从而加强对沙河粉制造业的管理。 2009年，炒河粉被洛杉矶时报评为“年度十大食谱”冠军。
沙河粉也隨著20世紀初，大量的客家與廣東移民至馬來半島，在當地也發展出許多麵食，其中最有名的是馬來西亞霹靂州的雞絲河粉、芽菜雞等。
印度支那（今稱中南半島）盛產稻米，類似粄條製品當地粵語使用者稱為河粉。出身太平軍，於1884年清法戰爭在越南領導黑旗軍大勝法軍的廣東客家籍領袖、英雄劉永福即嗜吃河粉，一餐可吃數大碗。
河粉和其他地方的同类食品，如客家人的粄条、闽南人的粿条极为相似，甚至无法分辨，以致很多时候，在多种方言交叠的地区，粄条、粿条和河粉都被视为同一种食物，例如在马、新一帶，在闽南人、广东人、潮州人和客家人生活交融的环境，河粉和粿条可说是同义词。
納豆

納豆是日本常見的傳統發酵食品，由黃豆通過Bacillus subtilis natto（枯草桿菌亞種之一）藉由菌種發酵所釋放的酵素轉化蒸煮過黃豆的營養成分所製成的豆製品，气味浓烈，有黏性，不僅保有黃豆的營養價值、富含維生素K2、提高蛋白質的消化吸收率，更重要的是發酵過程產生了多種生理活性物質，具有溶解體內纖維蛋白及其他調節生理機能的保健作用。根據藤原明衡所著的新猿樂紀推算，日本人食用納豆至今已有超過一千年的歷史。
根据日本近代古書《和漢三才圖會》中曾記載：『納豆自日本古代開始製作。』而在其他一些文獻中提到，「納豆」一詞最早出現於平安時代11世紀中期，由藤原明衡所著的『新猿樂紀』當中所記載的；『腐水葱香疾大根舂塩辛納豆』。日本的納豆粗略可分為兩種，一種是日本獨有的拉絲納豆（糸引き納豆），另一種則是納豆一詞起源的醃鹹納豆（塩辛納豆），現在日本一般認知為納豆而食用的，是以拉絲納豆為主的產品，但是納豆原本的意思是指醃鹹納豆，即東亞傳統的豆豉傳入日本後的名稱。
日本獨有的拉絲納豆，其來源無法確定，一個來源說認為是自繩文時代由外傳入大豆與稻子之後，在漫長的過程中，偶然出現的一種發酵食品，另一個來源說則認為是由聖德太子所發現。而醃鹹納豆則始於中國的豆豉，日本文獻也曾稱納豆為「豉」，但該說法是否和中國作為鹹菜的豆豉一樣已不得而知，平城京出土的木簡中也有「豉」宇。由於豆豉在僧家寺院的納所製造後放入甕桶貯藏，後由禪僧從中國傳播到日本寺廟，所以納豆首先在寺廟得到發展，是以亦稱「唐納豆」或「鹹納豆」。隨後依當地環境發展出納豆，如日本不用豆豉而用大醬，或用醬油不用豉汁。在日本更基於各地區特色，傳承出諸如大龍寺納豆、大德寺納豆、一休納豆、大福寺的濱名納豆、悟真寺的八橋納豆等等地方特產。
傳統製法將蒸熟的黃豆用稻草包裹起來，稻草浸泡在100度的沸水中以殺菌消毒，並保持在攝氏40度放置一日，稻草上常見的枯草桿菌（納豆菌）因可产生芽孢而耐熱度高，殺菌過程不受破壞，高溫培養速度快也能抑制其他菌種，並使黃豆發酵後產生黏稠的絲狀物，這種黏稠外觀主要來自成分中的穀氨酸，被認為是納豆美味的來源。有麴的味噌製作時須維持低溫，納豆的發酵則需要較高的溫度。
二十世紀後期高品質稻草取得不易，多已改用保麗龍或紙製容器盛裝販售。因此現代的製作方式，是利用蒸過的黃豆加上人工培養出的納豆菌混合後，直接放在容器中使之發酵，黃豆以外之某些食品亦能製成納豆。
而製作清酒時，原料的米中若不慎受納豆菌沾染，以其快速的繁殖速度，將抑制釀酒所需的酵母菌。釀清酒處所不可出現納豆，其他發酵食品可能也有類似情況，製程需多加留意。例如納豆菌屬於弱酸性，也會阻礙乳酸菌製造的乳酸。
經由生物工程，在技術上已經開發出氣味較弱的納豆，但由於使用了活性較低的納豆菌種，容易造成其他細菌的增殖空間。此外，納豆菌的天敵是會寄生在細菌上的噬菌體病毒，在噬菌體開始作用後會降低納豆菌的活動能力，並可能造成其他細菌開始繁殖，因此應避免食用超過保存期限的納豆。不過如果沒有受到污染，通常是納豆菌的天下，所以一般略微超過保存期限的話還是能吃，只是如果在溫熱環境發酵過頭的話，會出現白色結晶，氨味會比較重。
傳統上先攪拌至絲狀物出現，再將納豆加上醬油或日式芥末（一般在百貨所賣的盒裝納豆，使用的是日式淡醬油還有黃芥末），置於白飯上食用，是為納豆飯。也有人將納豆和生雞蛋、蔥、茗荷、蘿蔔、柴魚等各種食材一起混合。在北海道、東北地方有時也將納豆和砂糖混合。亦有加上美乃滋的創意吃法。若未經攪拌便加入醬料會使水分過多，粘性也會有所消減，蔥和芥末、大蒜等則能抑制「納豆氨」刺鼻的氣味。
纳豆含有黄豆全部营养，再加发酵后增加的特殊养份，含有皂素、异黄酮、不饱和脂肪酸、卵磷脂、叶酸、食用纤维、钙、铁、钾、维生素及多种氨基酸、矿物质及100多种以上的种类，维生素K2，二吡啶酸等重要养分，适合长期食用维护健康。
经日本的医学家、生理学家研究得知，大豆的蛋白质具有不溶解性，而做成纳豆后，变得可溶并产生氨基酸，而且原料中不存在的各种酵素会由于纳豆菌及关联细菌产生，帮助肠胃消化吸收。纳豆的成分是：水分61.8%、粗蛋白19.26%、粗脂肪8.17%、碳水化合物6.09%、粗纤维2.2%、灰分1.86%，作为植物性食品，它的粗蛋白、脂肪最丰富。纳豆系高蛋白滋养食品，纳豆中含有的酵素，食用后可排除体内部分胆固醇、分解体内酸化型脂质，使异常血压恢复正常。
2007年1月7日，日本關西電視台生活資訊節目《發掘！真有其事大百科Ⅱ》（発掘！あるある大事典Ⅱ）宣稱「根據美國專家的飲食研究，進食納豆可以有效減肥」。之後，該段內容被日本《週刊朝日》發現內容不實，《週刊朝日》並揭發該節目製作單位「日本Telework股份有限公司」（日本テレワーク株式会社，Japan Television Workshop Co., Ltd.）揑造研究數據。2007年1月21日，關西電視台社長千草宗一郎為此公開道歉。
椰浆饭

椰浆饭（馬來語：nasi lemak）是在马来西亚、新加坡与汶莱的一道菜肴，是马来西亚的非正式国菜 。在马来半岛东海岸的登嘉楼与吉兰丹，「搭冈饭」非常普遍。在印度尼西亚也有类似美食，称作「乌督饭」。
在马来西亚，椰浆饭不仅为马来人所喜爱，华人，印度人和其他民族都喜欢把它作为正餐食用。
椰浆饭由椰奶蒸饭、香斑斓叶、辣椒酱、炸花生凤尾鱼、黄瓜片和半个煮鸡蛋构成。用双层的香蕉叶和旧报纸（或棕色蜡纸）包裹成金字塔形状。还有其他配菜，如牛肉巴东，五香炸鸡或各种海鲜。
椰浆饭的马来文是“nasi lemak”，nasi意为饭，lemak本意是油脂，这里指的是椰浆。所以椰浆饭的马来语就是把米浸泡在椰浆裡后再煮成饭而得名。煮制可用普遍锅子或电饭锅。有人也会将打了个结的班兰叶放入锅裡一起煮，亦可加入其他香料如黄薑、香茅以增加椰漿飯的香味。
传统上，一盘椰浆饭裡一般会有黄瓜切片、小江鱼仔、烤花生、炒蕹菜、全熟蛋（水煮蛋或煎蛋）、印度式腌菜与參峇醬（一种由虾酱与辣椒制成的辣酱）。椰浆饭也可以有别的佐料，如鸡肉、章魚或乌贼、鸟蚌、印度脆饼、仁当（香料椰浆焖牛肉）或“巴鲁”（牛肺）。传统上，大多数的佐料是热辣性质的以及清凉解热的黄瓜。
传统上椰浆饭多用来当早餐，在清晨开始在马来西亚的路边档口、菜市档口或店家就会看到有人售卖。贩卖时通常以报纸、油纸或香蕉叶包裹。不过，也有些餐館把它当作佳肴而精致地盛在盘上，以午餐或晚餐的形式提供。
紅龜粿

紅龜粿，又稱紅龜糕，客家語稱之為紅粄或紅印粄，為泉漳人、潮州人、台灣人、閩東人、客家人、廣東人等節慶祭祀之糯米製食品，流行於福建、廣東、港澳、臺灣與南洋的印尼、馬來西亞、新加坡等地區，狀貌扁平，約巴掌大小，紅色外壓龜印內包餡，以植物葉為墊。類似相關的食品有「紅片糕」、包捲狀，切為小塊一般只作為甜點用。由於外型與功能相似，紅龜粿常被人與麵粉製的麵龜混淆。
一般常见的內餡为花生、红豆、莲蓉。近几年的新口味内餡则有，起司、黑芝麻等。
紅粄實質上和新丁粄相同，都用圓糯米、蓬萊米和食用大紅作成。講究一點的紅粄，是以暗喻吉祥的動植物為範本，尤其以正面是龜甲，背面是桃子的模子最普遍。
蓬萊米1斤、圓糯米4斤、紅豆半斤、糖半斤、食用大紅色素適量。
紅粄一般是包紅豆內餡，製作時的比例，大多是一斤紅豆一斤糖，米團3兩配1兩紅豆，蒸紅粄和新丁粄相同，蒸籠該偶爾打開，蒸出的成品才會漂亮。
先將浸泡過之糯米研磨成米漿形状，倒入米袋綁緊壓乾去除水份，待半乾後拿出。緊接著加入紅色食用色素攪拌成紅色，再加以揉搗。揉搗完成後、再細分約巴掌大小一塊一塊，包入內餡（甜一般為甜豆沙，鹹則有各種口味）後放入粿印壓平印出龜印。再將紅龜粿背面抹油平放於弓蕉葉上，再置入籠床後置於灶上大鼎，以熱水蒸汽炊熟。一般吃起來口感同如麻糬、甜軟Q。在紅龜粿的表皮除了印有花紋外，還會印有吉祥意味的漢字，如代表福運、官祿和長壽的福祿壽等。
材料主要是糯米粉糰，加入一些色素或班蘭葉汁液，再包入煮好的甜餡料（如：綠豆、紅豆、椰絲、花生），或鹹餡料（眉豆、菜頭），然後放在剪好的香蕉葉上拿去蒸熟。南洋紅龜粿也是屬於娘惹糕的一種，有些人製作時，會使用椰漿代替水，使其帶有清淡的椰香味。目前紅龜糕已被當地的土生華人（Peranakan/Baba Nyonya）社群內化至娘惹糕的一種。
因為紅龜粿代表福氣、榮祿和長壽，所以在馬來西亞和新加坡的華人在祭拜時，必備的供品，尤其在每逢農歷正月初九天公誕與正月十五元宵節。綠豆餡的紅龜粿也會出現當地華人社區的彌月禮盒內，在早期的娘惹社區中，她們不會直接透露嬰兒的性別，而是透過紅龜粿的形狀來表示，烏龜型的則代表是男嬰，桃子型的代表是女性。另外在喪禮上，也會出現黑色的紅龜粿。
客家人祭天、祭祖，以及娶媳婦祭神、為神靈作壽、廟會敬神等時候會作成龜甲和壽桃的紅粄，供桌上常用的供品。閩南人等民系也時常以此作为节庆祭神之供品，比如：祭祀閩南安溪茶葉的守護神法主真君，最好的供品即是紅龜粿。
飛機餐

飛機餐（英語：Airline meal），即是民航飛機在航程中供應予乘客與機組人員食用的餐飲。飛機餐菜式由航空公司訂定，一般由指定供應航機飲食的廠商供應。這樣的廠商稱為「空廚」（transport catering，原意指餐飲服務）。飛機餐在機場附近製作，並於起飛前直接運送至航機上，在航程中途飛機穩定時由空服員放在手推車上分發予乘客。
不同等級客位的飛機餐，在菜式、份量及成本各方面都有分別。頭等及商務客位的飛機餐，在食物及進餐程序皆盡量模仿高級餐廳，雖然如此，但與真正的餐廳始終有別。而經濟客位的飛機餐，則與快餐較為相似，以分發效率、儲存體積及成本等為主要考慮因素，食物的味道，當然難以令乘客有高期望。
在短程的航線，例如兩小時以內的國內或國際航線，則只供應一些小食、點心或三明治及飲品。一些極短程的航線則更只有飲品提供。在中長途的航線，可能會有超過一頓飛機餐，由於時差關係，通常每餐會每隔5至6小時供應，就算當時的所在地並非用餐時間，亦可能在兩餐之間提供如杯麵等食物。飛機餐的費用一般已包含在機票價格裡。
早期的飛機餐通常以西式為主，但後來一些航空公司開始提供地區性的菜式，如中國大陸航空公司和香港國泰航空供應中式飛機餐以供乘客選擇，部分歐洲航空公司在飛往中國的航班上亦會提供中式飛機餐。
除餐食外，航空公司亦會提供軟性飲料例如汽水、果汁、茶、速溶咖啡等飲品，及酒精類飲品例如餐酒。部份航空公司的酒精類飲品需額外收費。另外基於宗教因素，機上可能沒有提供酒精類飲品，或是在飛越某些國家的領空時不供應酒精類飲品（如嚴格執行沙里亞法的沙烏地阿拉伯及伊朗）。
另外，为了防止一些不法之徒用飞机餐上的金属或玻璃制餐具进行攻击，甚或是劫机，且減輕載重、降低成本，有航空公司改用塑胶制餐具。
為了避免病原體（例如非洲豬瘟）藉由飛機餐擴散而影響農業，大多數國家禁止乘客或機組人員將飛機餐攜帶入境，無論食用與否。在機場的動植物檢疫處會設有棄置箱讓人在檢疫前主動棄置。
1919年到1927年間，只供應飲料。1927年，倫敦飛巴黎的航線開始供應飛機餐。1978年航空公司放寬管制法（英语：Airline Deregulation Act）前，飛機餐食物奢華豐富。
一般經濟客位的飛機餐包括一包如花生之類的餐前小食（但因旅客可能會有對堅果類的過敏現象，現今多提供鹹零食替代花生），正餐以餐盤盛載，由空中服務員一次分發予乘客。一般包括頭盤或沙拉，以肉類例如牛肉,豬肉或雞肉作主菜，伴以飯、麵或馬鈴薯泥，亦有蛋糕等甜品，部份航空公司更會以雪糕作為甜品，餐後會供應咖啡、果汁、茶或者軟飲。
頭等客位及商務客位的飛機餐，在菜式上比經濟客位較為多元化，餐前小食亦是花生之類，頭盤及主菜像餐廳般以盤子盛載，由空中服務員依次端上。頭盤除西式外，亦可能有日式壽司等，部份航空公司有供應湯，主菜亦與餐廳類似，例如牛柳，亦有較精緻的甜品，餐後亦供應咖啡或茶，或鮮搾的果汁。
國泰航空曾經在頭等及商務客位供應過中式老火湯、煲仔飯、薑汁撞奶等中式食品。甚至提供飛機上利用電飯煲煮飯的服務。中華航空則從2013年起與「台灣四大名廚」施建發、陳兆麟、張和錦、郭宏徹合作，提供台式高級料理。新加坡航空更聘請數位國際知名主廚為頭等及商務艙旅客設計飛機餐。
如果乘客有體質或宗教需要，一般可於出發前24小時以前通知航空公司準備，或是在訂機票時預先告知。特殊餐包括兒童餐、供糖尿病等慢性病乘客享用的低鹽或低糖餐、素食餐、符合特別宗教要求的猶太教餐或穆斯林餐等。
部分伊斯蘭國家的民航業者，全機全程提供符合回教教義規範的清真餐（不含酒精及豬肉）且毋須額外指定，如沙烏地阿拉伯航空、伊朗航空；然而海灣航空、土耳其航空、阿聯酋航空、阿提哈德航空與卡達航空等業者，雖全程提供穆斯林餐，甚至酒類給非穆斯林旅客，但通常在遵守回教教義的前提下不向乘客主動提供酒類。
至於猶太餐，由於製作條件嚴苛，除了廚房須經由拉比（猶太教士）認證，且要雙層密封以防其他食物的味道汙染猶太餐，猶太餐盒通常由專門的業者製作；而以色列航空全機全程提供符合猶太教義的猶太餐。
飛機餐通常另外附帶小包裝的調味料，通常是鹽、胡椒和糖。為了衛生，飛機餐也附帶餐巾和濕紙巾供旅客擦拭。
飛機餐的味道較差，經常受到乘客的批評，但實際上，不同航空公司的飛機餐品質，可能有很大的分別。飛機上供應的餐飲，價錢可能從免費（大多數的航空公司，尤其是亞洲地區的航空公司，以及所有的長途航班，均提供免費的餐飲服務）到大約十美元不等。隨著航空工業的經濟情況不斷轉變，飛機餐的素質也可能有落差。在長途航班的頭等與商務客位，大多數亞洲與歐洲的航空公司，會提供多道菜的佳餚；至於美國地區的航空公司，飛機餐通常份量較大，品質也較高，可能包括沙拉、牛排或雞、馬鈴薯與冰淇淋。一些地方，例如美國，飛機餐的供應與成本也在近年大幅變化，財政壓力使部分航空公司開始對飛機餐收費，甚至將之完全廢棄，以小食加以取代。
一般人認為飛機餐味道較淡，這很大程度與飛機有限的空間，與及航空公司受到減低成本的壓力有關。飛機餐要先在地面冷藏，然後再在飛機上加熱，而非新鮮製造；不過，一般飛機餐較淡的口味，其實是飛機餐菜式本來的設計使然。這牽涉到兩個主要的因素：食物安全與乘客的舒適。
在航空餐飲業中，食物安全是極度重要的。如果飛機上出現乘客集體食物中毒，後果可大可小。例如一個從紐約飛往香港的16小時航班，中途通常包括兩餐飛機餐與一份小食。通常，第一份飛機餐會在起飛後一小時供應，如果該餐受到污染，大部分乘客可能會在6-8小時內出現腸胃不適的症狀。這表示擠在狹小飛機艙內的300-400名乘客，會開始出現諸如肚痛、嘔吐與腹瀉的症狀。在沒有即時救援，而只有10多個洗手間的情況下，飛機上的情況就會變得很壞。另外，飛機當時可能還是在航程中途，而離開最近的機場，可能還需要再飛一兩個小時（若長途航線是飛越諸如南太平洋地區，情況會更糟糕，因為該處可供轉飛的備降機場更少）。在這段時間內，長者與幼童的健康情況，可能會明顯變壞。就算乘客情況獲得解決，該航空公司的聲譽都會大受打擊，這是航空公司管理層所不希望遇見的。1992年在利馬至洛杉磯的班機上就曾發生食物中毒事件。
另外，為避免進食時不便、意外梗塞、受傷或衛生問題等，飛機餐並不會包含連殼、連骨、連外皮等飲食。
還有，乘客舒適也是設計飛機餐的一個重要問題。在設計飛機餐菜式時，有一點必須留意，就是除了航空公司供應的飛機餐外，乘客就再沒有任何的選擇——在飛機上，乘客不可能在其他地方購買食品。所以，飛機餐就需要能切合大部分乘客的口味。任何氣味濃烈的香料，始終都會有部分乘客不喜歡，在沒有其他選擇的情況下，這些乘客也不會喜歡用這些材料製造的飛機餐。蔥、蒜、辣椒、芥辣等物，就是因為這個原因而不會被用在飛機餐之中。此外，部分此類的香料與食材，食用後會令人有口氣，在擁擠的經濟艙，人與人靠近的環境中，當然不是好事。高纖維的蔬菜可能會引起胃氣脹，同樣不利於飛機艙中的擁擠環境。因此，一般西式的飛機餐，通常包括高蛋白食物（如雞、牛或魚），小份量的雜菜沙拉（通常不含洋蔥，而多用番茄與青瓜，與少量生菜），一些馬鈴薯（碳水化合物）與甜品（蛋糕或布丁）。這些食品並不會導致口氣與胃氣脹，或者使人極度討厭。這樣的飛機餐，味道雖淡，但就很安全。
對於飛航組員（機長、副駕駛與飛航工程師等人）來說，餐飲安全比起乘客的飛機餐更為嚴格。這些餐飲會被事先標籤，以表示誰會食用，並確保每個組員都在不同的時間食用完全不同的飛機餐。這樣可以減少機上所有組員同時得病的機會。
由於燃油價格上升等因素，航空公司需要在其他方面減輕成本。飛機餐，甚至小吃都要額外收費。這不但見於廉價航空公司，更逐漸擴大到傳統航空公司。
曼煎粿

曼煎粿（闽南语：bàn-tsian-kué/ké/kér；馬來語：Apam Balik；Martabak Manis，香港和澳門又叫冷糕、臺灣稱麥仔煎） ，可能源自於福建泉州一帶，是煎餅的一種，使用以發酵的麵糊倒入圓形煎盤上，讓麵糊受熱發脹而成，其餡料多以炒香的花生碎、蔗糖及罐頭玉米粒為主。是一道盛行於馬來西亞、新加坡、汶萊、印尼、香港、臺灣、福建泉州等地的街邊小吃。
相傳曼煎粿的來源與左宗棠有關。在咸豐五年（1855年），太平天國入侵福建一帶，左宗棠受命率領清兵前往福建平定太平軍。為了讓遠行的軍隊可吃飽卻不干擾當地人的生活，左宗棠決定將原本捲著大蔥、沾辣椒醬吃的麵餅，改用福建一帶盛產的蔗糖和花生，在碾碎後，灑在烘烤後鬆軟的煎餅上，再經過對折、切塊，稱為甜食煎餅，使士兵攜帶方便，也容易入口，對平定太平軍起了相當關鍵的作用。後來這煎餅就在福建一帶流傳開來，尤其是泉州一帶，是相當經濟實惠且方便食用的小吃，後來也流傳到中國南方各地，也隨著早期福建移民而傳入南洋。
隨著曼煎粿的流傳，在不同地方對這道煎餅都有不同的稱呼，在其發源地福建泉州及金門稱之為“滿煎糕”，台灣有“麵煎餅”、“板煎嗲”、“免煎嗲”、“麥仔煎”和“麵粉煎”等不同的名字；在香港、澳門則稱為“冷糕”。在福建一帶，對“滿”字擁有兩種解釋，一為“滿清”之意；另外因此煎餅是用圓形煎盤烙製，需將麵糊倒“滿”整個煎盤而得名。
該煎餅流傳至南洋後，在馬來西亞華人社區，因不同地方都聚集著不同的方言社區，使得對這道煎餅產生了不同的稱呼，在檳城是隨著其福建名——bān-tsian-kué的音譯而成“曼煎粿”或“慢煎粿”，在霹靂州的怡保一帶，則隨著其形狀，而以廣東話稱之為“大塊麵”，吉隆坡的廣東人則稱它為“煎燶包”，到了南馬和新加坡一帶，則寫成“麵煎糕”或“米煎糕”，在馬來社區則大多稱為“Apam Balik”。
在印尼一帶，也有部分人士將其稱為“Martabak Manis”，因為印尼的“曼煎糕”是從蘇門答臘東南部的邦加島（Pulau Bangka）開始流傳，也有人將其稱為“Martabak Bangka”。此外，又因其形狀像滿月，也有人給它取名為“Kueh Terang Bulan（滿月餅）”。在邦加島上，這道食物卻稱為“福佬粄（Hoklopan）”，意味福建閩南人所製的糕點，因島上擁有許多的客家移民，因此將“粿”稱之為“粄”，從名稱的來源，也可得知此糕點是源自福建沿海一帶。
在馬來西亞街頭所販售的曼煎粿，可分為厚版與薄版兩種，兩者的做法差不多，差別在於麵糊倒在煎盤上的量，煎盤以慢火低溫烘烤，在一呎半寬的圓煎盤上刷上一層薄馬芝琳，然後以勺子倒入適量的麵糊，蓋上鍋蓋烘烤一會，在麵糊開始氣泡時加入馬芝琳、砂糖、花生碎和罐頭玉米粒，再蓋上鍋蓋繼續烘烤，直到餅皮變脆便可鏟起，對折後再切成三角狀。若是薄版的曼煎粿則是使用較小型的煎盤（約6吋），烘烤後直接對折，不需切片。一般馬來西亞華人多販售厚版的曼煎粿，而馬來人多是販售薄版的，在當地也有來自印度的類似糕點，稱為阿榜糕（Apong），兩者的不同則是阿榜糕的麵糊因加上了椰漿，且烘烤的時間較短，所以口感較為軟嫩且充滿椰香和發酵的酸味。
馬來西亞和新加坡街頭所販售的口味多以花生加砂糖為主，其變化主要是在其麵皮上，如加入七葉蘭（班蘭葉、香蘭葉、香林投）或火龍果的汁液在麵糊上，讓曼煎粿擁有不同的色澤或香味。在印尼和台灣一帶則出現了許多不同的口味，台灣所販售的口味主要以紅豆餡、奶油餡和花生餡為主，印尼則有撒上乳酪絲、巧克力碎等多種鹹甜口味。
由於夏天天氣氣溫高加上潮濕，使灑上的砂糖容易融化，導致「冷糕」外層失去香脆口感，所以部分地區 (如香港和澳門) 售賣該食品的商店只在秋天和冬天這兩個季節作出販售。
年糕

年糕，客家話稱為甜粄，泉漳話、潮汕話稱甜粿（台羅：tinn-kué），是流行於東亞新年的一種傳統美食和賀年食品，流行於東亞各地，例如：中國大陸、香港、澳門和臺灣、日本、朝鮮半島，以及一些海外閩粵籍華裔人聚居國，如印尼、馬來西亞、新加坡等，中文裡年糕與“年高”諧音，有年年昇高的意思。年糕早期是在年夜用來祭祀神灵及供奉祖先，其後漸漸成為一種新春食品。
據說年糕是從春秋戰國時期吳國都城（現江蘇省蘇州市）傳遞到四面八方。寧波一帶民間有「年糕年糕年高，今年比去年好」的民諺。人們也用年糕印板壓成「五福」、「六寶」、「金錢」、「如意」等等形狀外觀，象徵「吉祥如意」、「大吉大利」；有的則做成「玉兔」、「白鵝」等小動物，構成真正意義上的內容與形式的結合。
在江浙一帶流傳著一則與年糕有關的傳說。據傳於春秋時代時，吳國大夫伍子胥，被吳王夫差賜劍自刎而死。傳說伍子胥死前囑咐親信：「我死後，如果國家有難，民眾缺糧，你們到象門城牆挖地三尺，就可以得到食糧。」越王勾踐聞知伍子胥遭賜死的消息後，就攻打吳國雪恥。夫差連吃敗仗，都城被越兵圍困，城中糧盡援絕，軍民紛紛餓死。此時，伍子胥的親信按他生前囑咐，去象門挖地三尺，挖到伍子胥以江米粉蒸制後壓製成的“城磚”。從此以後，每逢過年，當地家家戶戶都要蒸製像城磚樣的江米年糕，以奉祀伍子胥的功績。因為是在過年時製作的食品，就把它叫作年糕，沿襲至今。
年糕通常用糯米磨粉製成，在中國不同地區製作的年糕各有分別；年糕傳至週邊國家後，也依其飲食習慣而延伸出不同的製作方法及風味。
中國北方的年糕可蒸或炸，以甜味為主。北京年糕包括江米或黄米製成的红棗年糕、百果年糕及白年糕。山西則習慣以黄米粉（晋语称之为糕麵）製作年糕，以油炸，並可以豆沙或棗泥作餡。河北習慣在年糕中加入小枣、小红豆及綠豆等一起蒸食，山東年糕以红棗及黄米蒸成。東北年糕則主要由粘高粱米加上豆類蒸製而成。
长江下游一帶的年糕呈白色，本身屬淡味，由粳米跟糯米混合製成，糯米較多成品較軟，粳米較多成品較硬。可蒸、炸、切片炒或煮湯。常见做法有雪菜肉丝汤年糕、荠菜炒年糕等。上海的排骨年糕也别具特色。江南部份農村用腳踏的方法製年糕，並名為「腳踏糕」。
又称糍粑。将糯米用水浸泡一天以上，将水濾乾之後蒸熟。将蒸好的糍粑放在石臼裡面，用大木槌等工具舂烂至胶状。然后将这团胶状物放入洒上糯米粉的器皿中揉搓，有些地區由两人进行，一个拿着木槌站着敲打，另外一个蹲着用手将糍粑揉成团状。每打一下揉一次。用模具制成各种形状或直接制成饼状或团状，其大小会依据具体的用途而定。放在通风干燥的地方晾干。待要食用时，可以油炸，水煮或直接用火烤熟。
蜑家艇戶也有喫年糕的習俗，名為「九層糕」，以粘米糊，拌入葱花、芝麻、花生碎、豬肉粒、鷄肉糕，以五香粉調味，每蒸一層加一層味料，至第九層為止，故稱。
福莆宁地区的白粿类似于台灣常见的年糕，此外还有芋粿、九重粿、粳米、白八粿、糖粿等等，福州人只把味甜的糖粿称为年糕，并有红糖粿、白糖粿等分类。
福建年糕是将糯米粉和米粉加白糖或红糖，有加入花生、红枣、红豆等，而后和成面团，再放在年糕叶上蒸熟。
泉漳地區的福建年糕即「粘糕」，為天然琥珀色，主要為年節祭祀及送禮用，由糯米、芋頭製成，通常切片煎熟食用，亦可裹蛋汁、或太白粉或番薯粉煎食。
香港、澳門、廣東、很多地方海外華人的年糕同樣是橙紅色、啡紅、珀色的黏糕，屬甜味，表面有油光，主要由糯米粉、片糖和花生油混合後蒸煮而成，通常食用前先切片再用慢火煎軟，傳統做法也會將年糕沾上蛋漿、太白粉煎至金黃色食用。在拜神時也常會用到年糕來供奉神明。
香港除了黏糕外，有一種「椰汁年糕」，加入椰汁和椰子水，及使用白糖取代片糖，呈現乳白色的外觀，也由此發展出錦鯉造型及比喻「鯉躍龍門」的「錦鯉年糕」。
而蘿蔔糕和芋頭糕、馬蹄糕等也會被作為賀年的年糕。
臺灣漢人有七成以上祖籍來自閩南，故臺灣的傳統年糕與中國大陸的閩南、廣東類似，台灣話稱甜粿（台羅：tinn-kué / tinn-ké），客家語稱甜粄，臺式年糕多為赤色、棕色或琥珀色的，主要為除夕祭祖與過年祭天、接神用。
臺灣北部的傳統年糕是將糯米先磨成米漿放入米袋壓乾，再切片放入大鼎和花生、紅糖或是紅豆等材料蒸熟，待熟後再以長竹片拉起放入容器，口感柔軟細緻。
臺北流行各種年糕，受臺灣戰後時期來臺的外省人影響，年糕的款式較為多樣，甚至有商家主打「眷村年糕」，或者加料的各種傳統年糕，如花生年糕、黑糖年糕及紅豆年糕等。亦常見閩東福州移民所製造的福州年糕加入豬肉及芋頭還有花生製成，為天然琥珀色，通常切片煎熟、蒸熟食用，亦可裹蛋汁、或太白粉或番薯粉煎食。
中臺灣、南臺灣則流行早期閩南風格的年糕，以小火將糯米煮至糊狀加砂糖，放冷即可，煎後食用，較有嚼勁。
慰喪的年糕通常要不圓或缺一角，代表不圓滿。臺灣部分海邊地區，有送粿的忌諱。受禮的人，只要回贈一個一元或回禮，就能避開這惱人的送禮禁忌。
製作甜年糕有很多禁忌，蒸年糕之人當年度不能服喪，且蒸年糕過程中旁人不能詢問蒸多久或是甜粿蒸好了沒等不當言語或言語衝突。若蒸年糕過程中發生這些狀況就要鹽米撒落去晦氣，才能順利完成。
日本年糕又稱鏡餅。日本亦流行在慶祝新年（明治維新起日本新年改為陽曆元旦）時吃年糕，新年早上會煮成年糕湯食用。日式年糕是白色淡而無味，傳統的的方式是把飯團放在大木桶中，用鎚子不斷擊打而製成。
琉球人新年會吃一種叫「年頭（日语：ナントゥ）（ナントゥ）的糕點。琉球群島以黑糖著名，因此琉球人新年時會在年糕中加入黑糖，它和閩南式黏糕有些相似。加入味噌的年頭稱為「年頭味噌」（ナントゥンスー）。
韓國的年糕是朝鮮打糕的一種，與中國大陸寧波年糕相仿，但烹調方式不同，通常是煮年糕湯和炒泡菜時吃。韓國年糕也常與韓國辣椒醬一起煮成辣炒年糕作為小吃。
食戟之靈角色列表

食戟之靈角色列表為日本漫画《食戟之靈》及其衍生作品登場的角色。
日本首屈一指的料理學校，簡稱「遠月學園」。有分國中部和高中部。制服男女統一是西裝。以總帥為長、遠月十傑為首，其下設有『遠月學園』的教育部門、負責食材的管理和流通的生產部門、觀光部門的『遠月渡假村』、研究部的『薙切國際科研組』，除此之外有外國部門、宣傳部門與總務部門。
執行嚴格的少數精銳教育，貫徹競爭主義。導致近千人的高一新生升上二年級時不滿百人，順利畢業者一隻手就能數完，畢業率一向不到百分之十。因為『遠月學園』的品牌名氣，即便中途退學、曾就學過一事仍能為了廚師生涯鍍金，畢業者更能成為一生橫行料理界的巨星。
學園佔地廣大，擁有各種設施，包含薙切家、十傑辦公大樓、農場、牧場、宿舍、各大研究樓、教學樓等。上課內容不限於料理的基本技巧和食材的知識，也包含營養學、公共衛生學、栽培概論、企業管理學。
遠月學園的學生宿舍，外觀為雅致的西洋式二層建築。現任管理員是『大御堂文緒』，要入住極星寮需通過她的本領考驗。過去住宿客滿期間出了好幾個「十傑」成員、甚至有一年「十傑」成員全是住宿生的黃金時代。但現在多數學生採租屋通勤或開車接送、導致住宿生變少，現在已淪為怪人的巢穴。
根據管理員所言，歷屆以來曾有不少遠月十傑和優秀的畢業生都住過。曾以堂島銀、才波城一郎為中心用食戟來奪取土地、廚房設備和資金，後來極星寮改為獨立核算制。
遠月十傑評議會，簡稱為「遠月十傑」。是由遠月內評價最高的十名學生所組成的委員會。地位直屬於學園總帥，連教師都不能無視十傑的意見，是凌駕在其他學生之上的存在，甚至擁有學園總帥同等或者更高的權利，過半數成員持有相同意見時即可代表學園全體的意見。十傑的選拔是依據相當多元的項目來決定的。課業成績、合宿和學園祭等活動的實績、對學園的貢獻，食戟的戰績等。從各方面的表現給予評價決定席次。其中食戟的戰績是最關鍵的依據。
所謂的「十傑」是能擁有學園的一切權限和財力支配的存在。只要是為了料理，遠月龐大的預算可隨意調度。全日本的專業人士渴望得得到的珍貴食材，不管多新多昂貴的料理器具、設備，只要想要就能得手。就連僅僅只出版100冊的幾世紀以前的食譜，或是價值超過200萬以上的料理書都能取得。只要是為了鑽研料理，什麼事都能允許。並且席次越是上位，可行使的權限也越大。
幸平創真勝過第九席叡山枝津也的一戰中，評審透露：『除非是賭上席次的比賽，否則僅憑一戰的勝負是不會改變十傑的順位。十傑的地位就是這麼重大。』堂島銀在二、三年級時，十傑順位皆高於才波城一郎，但本人卻承認單論料理的實力遠遠不如城一郎，估計人品操守和課業出席也會影響十傑順位。
此外身為學園總帥的薙切繪里奈則是超越遠月十傑的「第零席」。
薙切愛麗絲的父親以丹麥為根據地所成立的美食綜合研究機構。進行著基於分子食物理論的料理技術研究，善用各種最先進技術儀器，如同化學實驗般的進行料理。負責人是薙切愛麗絲的母親。薙切愛麗絲就讀遠月學園前，5歲到14歲期間一直待在此處學習。
由新總帥薙切薊另闢的直屬總帥和十傑的組織「中樞美食機關(CENTRAL)」。
遠月學園的觀光部門在能眺望富士山、蘆之湖的名勝經營十數家飯店和旅館的合稱。負責人是學園畢業生堂島銀。
「世界美食家協會（World Gourmet Organization，簡稱「WGO」）」，是針對全世界餐館給予評價的機構，同時也是舉辦「Blue」大會以選出世界上最優秀廚師活動的主辦單位，每年都會出版發行一次書籍，該書籍被稱為「教典」。與米其林指南一樣，只要獲得WGO評鑑取得星級，該料理人名譽與日俱增，相對的，也有料理人因為失手而失去星級，最後失去自信，黯然停業，最高決策人為繪里奈的母親。
深夜料理人又稱「Noir」，被稱為是「裏」世界的廚師，專門參與一些政要暗中會面舉辦的聚餐、或地下舉辦的非法活動等不能請正經廚師的場合，並獲得了大量的利益。據說他們的成員都是遭到社會驅逐的不法之徒、或是不惜觸犯法律也要追求美味的無良廚師。
Dirt cake

Dirt cake, also called dirt and worms, is an American cake made from cookies and pudding in combination with other ingredients to create a dessert that has a resemblance to soil or earth. It is made by combining crushed Oreo cookies on top of vanilla or chocolate pudding, and adding gummy candy worms on top. Variations include vanilla wafers, vanilla pudding, whipped cream or Cool Whip, and cream cheese pudding in the recipe.
Several bakeries in Singapore sold dirt cakes served in flowerpots after the dessert appeared on the Taiwanese show A Hint of You. In 2016, chefs in Bangalore created a dirt cake weighing 1,078 kg, setting a Guinness world record. In 2024, Oreo released a limited edition Dirt Cake flavor cookie.
Double steaming

Double steaming, sometimes called double boiling, is a Chinese cooking technique to prepare delicate food such as bird's nest soup and shark fin soup. The food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours. This technique ensures there is no loss of liquid or moisture (its essences) from the food being cooked, hence it is often used with expensive ingredients like Chinese herbal medicines.
In Cantonese, double steaming is called dun (simplified Chinese: 炖; traditional Chinese: 燉; pinyin: dùn). The meaning of the Chinese character for dun in Cantonese is different from that in Mandarin, because dun means to simmer or stew in Mandarin. This technique is also common in Fujian, a neighbouring province of Guangdong (Canton).
Tong sui, or dessert soups, which contain medicinal herbs can be cooked using double steaming.
Cantonese cuisine is famous for its slow-cooked soup. One famous dish of this kind is called the winter melon urn (冬瓜盅). It is prepared by emptying the inside of a winter melon to make an urn. The outside of the winter melon is often carved with artistic patterns. The inside is then filled with soup ingredients, such as Chinese cured ham, and Chinese herbs. The whole urn, complete with its original melon lid, is double-steamed for at least four hours. The flavour of the soup is soaked into the flesh of the melon. The whole melon and its contents are brought to the dinner table. The soup is served by scooping out the liquid and the inside wall of the melon. In this case, the edible melon takes the place of the double steaming jar. This application is possible because winter melon has a waxy, and thus waterproof, rind. Winter melon is believed to be nourishing and it is seldom cooked with ingredients that are believed to be too yin or too yang.
A dessert dish called double-steamed frog ovaries in a coconut (椰青燉雪蛤膏) is traditionally prepared for women. Chinese medicinal ingredients (including hasma), spices, and rock sugar, are placed inside a young coconut to soak in the original coconut juice. The filled coconut is then double-steamed for several hours. The whole coconut is served whole at the table after dinner. The contents and the inside wall of the coconut are scooped out to be consumed.
Phillip Ko

Phillip Ko-fei (June 18, 1949 – March 31, 2017) was a Hong Kong–based actor, screenwriter and film director.
Ko laid the foundation of his immersion into the Hong Kong film industry by studying Choy Lee Fut Kung Fu in his youth. He first appeared on screen at the age of 19.
Ko made his on-screen debut as a stuntman in the Shaw Brothers production of The Heroic Ones.
As an actor, he was predominately known as playing the role of the antagonist. He moved forward from acting onto directing his first feature film, "Dirty Angel," in 1981.
Ko died from complications due to prostate cancer on March 31, 2017.
List of foreign politicians of Chinese descent

This article contains a list of Wikipedia articles about politicians in countries outside of the Greater China who are of Chinese descent.
This is a list of monarchs other than the monarchies of Greater China who were/are of either full or partial of Chinese descent or claim so through mythological roots. Despite the presence of historical records, the alleged Chinese descent of some of the following monarchs are contested by modern scholars.
This is a list current monarchs other than the monarchies of Greater China who are of full or partial Chinese descent.
This is a list of politicians who were/are not heads of state and heads of government outside of Greater China of partial or full Chinese heritage. Entries are sorted according to alphabetical order.
Sundaresh Menon

Sundaresh Menon SC (born 26 February 1962) is a Singaporean lawyer who has been serving as Chief Justice of Singapore since 2012.
Prior to his appointment as Chief Justice, Menon was a Judicial Commissioner between 2006 and 2007, Attorney-General between 2010 and 2012, and a Justice of the Court of Appeal.
Menon studied law at the National University of Singapore and Harvard Law School. He was a founding partner of law firm WongPartnership, and was also a partner at Shook Lin & Bok, Rajah & Tann, and Jones Day.
He was appointed as Chief Justice of Singapore by former president Tony Tan.
Menon graduated from the National University of Singapore in 1986 with a Bachelor of Laws degree with first-class honours. He subsequently completed a Master of Laws degree at Harvard Law School in 1991.
Menon started his career at Shook Lin & Bok as a legal assistant in 1987, and became a partner in 1990. In 1992, together with Wong Meng Meng and Alvin Yeo, Menon co-founded WongPartnership, one of the largest law firms in Singapore, and remained a partner in the law firm until 1995. He then joined Rajah & Tann as a partner and served as its Head of Projects & Infrastructure Group until 2003, and thereafter joined Jones Day as a partner until 2006.
Menon served a one-year term as a Judicial Commissioner of the Supreme Court between 2006 and 2007. Returning to legal practice with Rajah & Tann after, he was appointed Senior Counsel on 5 January 2008, and became its managing partner in August 2009. Menon was appointed Attorney-General on 1 October 2010, where he served until 25 June 2012. He was subsequently appointed a Justice of the Court of Appeal on 1 August 2012. On 6 November 2012, he was appointed as the fourth Chief Justice of Singapore by then-president Tony Tan. He is the first Chief Justice to be born in Singapore.
He has served as Deputy Chairman of the Singapore International Arbitration Centre, a member of the Senate of the Singapore Academy of Law, and Chairman of the Advisory Board for the Singapore Management University School of Law.
As a Judicial Commissioner, Judge of Appeal, and Chief Justice, Menon has delivered the following notable judgments:
Sant Pau del Camp

Sant Pau del Camp (Catalan for 'Saint Paul of the countryside' / 'in the fields'; IPA: [ˈsam ˈpaw ðəl ˈkam]) is a church and former monastery in Barcelona, Catalonia, Spain. While the monastery now stands within the El Raval district in central Barcelona, it once stood outside the city (before 14th century); its rural location gave the church its name.
There are no sources about the monastery's origins, it is generally thought that it was founded by count Wilfred II of Barcelona, whose funerary inscription was found within the monastery in 1596. The monastery is documented from 977; in 985 it was sacked and destroyed by the Muslim troops of al-Mansur Ibn Abi Aamir.
Restorations were begun in 1096, through donations from Geribert Guitard and Rotlendis, and a new monastic community arrived. In 1117, Sant Pau became a priory of the monastery of Sant Cugat. By the 13th, a new cloister, church and monastic quarters were built. In 1377, the monastery consisted of a prior and eight monks, which declined in the 15th century to consist of three monks. An initial monastic meeting for the Terragona province occurred in 1577 and such meetings would continue from 1594 to 1835.
The monks were removed upon the secularization of monasteries by the Spanish government in 1835.
It was declared a National Monument in 1879.
The Romanesque monastery has a small cloister, built in the 13th century. It features lobular arcades supported by double columns, whose capitals are decorated by biblical and daily life scenes, animals, monsters and vegetable motifs. The abbots' house was built in the 13th-14th and early 18th century.
The church is on the Greek cross plan, with a single aisle. It has a transept with three apses, and the interior is covered by barrel vaults. The entrance doorway has two columns with ancient marble Visigothic capitals, while in the tympanum is depicted Christ in Majesty with Saints Paul and Peter.
The chapter house (14th century) houses the tomb of the supposed founder of the monastery, Wilfred II.
Media related to Monestir de Sant Pau del Camp at Wikimedia Commons
41°22′35″N 2°10′10″E﻿ / ﻿41.37639°N 2.16944°E﻿ / 41.37639; 2.16944
Francesinha

Francesinha (Portuguese pronunciation: [fɾɐ̃sɨˈziɲɐ] meaning little French woman) is a Portuguese sandwich, originally from Porto, made with layers of toasted bread and assorted hot meats such as roast, steak, wet-cured ham, linguiça, or chipolata over which sliced cheese is melted by the ladling of a near-boiling tomato-and-beer sauce called molho de francesinha [pt]. It is typically served with french fries.
The francesinha is a twentieth-century creation attributed to Daniel David de Silva who, upon returning to Portugal from time spent in France and Belgium, tried to adapt the croque-monsieur to Portuguese tastes. In 1953, he introduced a sandwich with local meats and a custom beer-and-tomato sauce at A Regaleira, a restaurant in Rua do Bonjardim in Porto. The francesinha quickly became a popular dish, and while it remains associated with the city, it can now be found throughout Portugal.
There is no standard recipe for the francesinha. Different restaurants in Portugal have special variations, such as:
The francesinha especial (special francesinha) is a francesinha with egg and/or potato chips. Other variations of the original include fillings such as pork, chicken, pastrami, tuna, cod and vegetarian options.
Francesinha sauce varies, with each establishment having its variation. The only common ingredient is beer. Most, though not all, sauces are tomato based and vary in their degree of spiciness. The colour is usually red or orange.
Francesinha poveira is a form of francesinha distinctive to Póvoa de Varzim, north of Porto, created in the early 1960s. The poveira form uses different bread and sauce to form a sandwich that can be eaten by hand.
Pica-pau is a breadless variant in which a steak is cut into bite-sized pieces and covered with sauce. The name pica-pau (woodpecker) references the traditional means of consumption with small skewers or toothpicks—making the diner "peck" at the dish.
The Daily Meal included the francesinha in their article "12 Life-Changing Sandwiches You've Never Heard Of".
Chicken wing rice roll

Chicken wing rice roll (Chinese: 雞翅包飯; pinyin: jīchì bāo fàn; Pe̍h-ōe-jī: kue-si̍t-pau-pn̄g) is a Taiwanese dish consisting of marinated, deboned chicken wings with fried rice stuffing, often enhanced with mushrooms, carrots, and other ingredients, often found in night markets across Taiwan. After stuffing, the chicken wings are lightly coated with oil and baked in an oven until the skin turns golden and crispy. Alternatively, they can be pan-fried until the surface is golden brown.
The chicken wing rice roll has inspired numerous variations, especially in night markets such as Kaohsiung's Ruifeng Night Market. Popular variations include kimchi fried rice and curry rice fillings, which offer different flavor profiles and cater to diverse tastes.
Multicooker

A multicooker (also written "multi cooker") is an electric kitchen appliance for automated cooking using a timer. A typical multicooker is able to boil, simmer, bake, fry, deep fry, grill roast, stew, steam and brown food.
The device is operated by placing ingredients inside, selecting the corresponding program, and leaving the multicooker to cook according to the program, typically without any need for further user intervention. Some multicookers have an adjustable thermostat.
In addition to cooking programs, a multicooker may have functions to keep food warm, reheat it or to cook it at a later time. Some multicookers can also function as slow cookers.
In the 1920s in the United Kingdom, basic "multicookers" were marketed to consumers as an appliance that would save on gas consumption, to save money on gas bills.
Simple electric rice cookers were developed in Japan in the 1950s. Over time more functions were added to cook other types of grains and soups, and the appliances became known as multicookers.
Modern cookers include electronic time, temperature and pressure controllers and are marketed as "automated multipurpose cooking appliances". The most modern ones include Bluetooth and WiFi capabilities and cooking procedures in recipe scripts, mainly by choosing the temperature, time and pressure in multiple steps, to execute and share.
At the same time, the European market had been producing kitchen appliances with individual functions, such as electric kettles, pressure cookers, bread makers, toasters, steamers, microwave ovens, and yogurt makers. The multicooker combines the functions of some of these devices.
Multicookers can make hundreds of dishes characteristic of any cuisine, except those which require specific types of cooking unsupported by the appliances, such as flame grilling.
Typical programs include:
A multicooker may also support the following functions:
A multicooker consists of the following parts:
Imyumati

IMYUMBATI; NI IGIHINGA GITERAYE NKIKIJUMBA CYIKABA GIHEREREYE MUBITERA IMBARA
AKAMARO KIMYUMBATI
.imyumbati itera imbaraga
.imbati igabanya inzara mubaturage
.imyumbati irwanya isuri
UKO IMYUMBATI ITEYE
.umwumbati iyo ukera uri mubutaka hejuru habahari igiti kimeze nkisombe naho hasi hari umwumbati
AKAMARO KUMWUMBATI KUMWANA MUTO
.umwana muto aba akeneye imbaraga ngo akure imyumati imutera imwaraga noneho agakura
AHANTU HERA IMYUMBATI MURWANDA
.NYAGATARE /mutara/
.KARONGI
.NYAMASHEKE
AKANDI KAMARO KIMYUMBATI
.imyumbati iduha amafaranga
ITERWA RY'IMIGANO MU RWANDA

Mu Rwanda hatangijwe uburyo bwo kubungabunga ibidukikije haterwa ibiti by 'imigano, imigano miliyoni 3 imaze guterwa ku nkengero z’imigezi n’ibiyaga, ku buso bwa Hegitari 2,129 , muduce dutandukanye tw'igihugu harimo umwihariko mu nkengero z'imigezi , ibiyaga, ibyuzi harimo umugezi wa Nyabarongo, n’Akanyaru,mu biyaga nki icya bugesera , ruhondo ,muhazi na handi , no munkengero ya pariki y'ibirunga .
Imigano ni biti byiza mu kubungabunga ibidukikije no mu buzima bwa burimunsi bwa muntu kuko havamo ibikoresho bitandukanye .
Imwe mu mimaro y'imigano :
Mu Rwanda nyuma yo kubyaza inyungu igiti cy'umugano noneho hagiye guterwa imigano iribwa nk'ibiryo ,nki ibintu bitari bimenyerewe ku bazi umugano banawubyaza inyungu .Abaryi bimigano mu bindi bihugu bavugako havamo ibiribwa bitandukanye biryoha .
Igishanga cya Cyohoha-Rukeri

Igishanga cya Cyohoha - Rukeri giherereye mu karere ka Rulindo, aha abaturage bavuga nta nyungu bagikuramo kuko bishyurwa amafaranga make ku kilo bakanakatwa amafaranga menshi y’ifumbire. Abo bahinzi kandi bavuga ko banakatwa amafaranga y’abatunganya bityo ngo bakaba basanga ubuhinzi bwabo nta kamaro bubafitiye uretse kubakamuramo imbaraga.
Uhinga icyayi muri iki gishanga, avuga ko ubu buhinzi bugirira akamaro abatari abahinzi ngo kuko ababagurira icyayi bakanabaterera imiti babaca amafaranga menshi. abasoromyi bo bahabwa amafaranga 21 ku kilo basoromye, twe twagiteye tukagikorera tukakitaho bakaduha 45 ku kilo, bagahindukira bagakuramo amafaranga y’amafumbire hakaba ubwo usanga mu kwezi umuntu asigarana ubusa agataha uko yaje.
Gufata neza Ibishanga

Ifatwa neza Ry'ubutaka Bukikije Ibishanga leta y'urwanda Yafashe iyambere mukurinda isuri nitwarwa Ry'ubutaka bafata ingamba zo gutera imigano kunkengero zibishanga bitandukanye mu gihugu [1]
Akamaro kimigano
Leta y'urwanda Yafashe ingamba zo gutera imigano [2] kunkengero z'ibishanga bitandukanye Mumujyii cyangwa Munkengero zu Mujyi Murwego rwo gufata ubutaka no gushaka umusoruro uva mu biti byi imigano.[3]
https://www.environment.gov.rw/news-detail/minisiteri-yibidukikije-yiyemeje-kongera-ubuso-buteyeho-imigano-mu-rwego-rwo-kurwanya-isuri-no-guteza-imbere-ibikorerwa-mu-rwanda
https://mobile.igihe.com/ibidukikije/article/hatangijwe-umushinga-wo-gutera-imigano-izajya-itunganywa-ikabyazwamo-ibindi
https://www.kigalitoday.com/ibidukikije/ibungabunga/article/menya-byinshi-ku-kamaro-k-imigano-inaribwa
Ikigo cy'igihugu gishinzwe ubutaka mu Rwanda

Ikigo cy'igihugu gishinzwe ubutaka mu Rwanda (Icyongereza:National Land Authority) n'ikigo cy'igihugu gitanga serivise kumikoreshereze y'ubutaka, hagendewe kukuba mumyaka ishize ubutaka butakoreshwaga neza mu buryo bukwiye urwego rw'igihugu rufatanyije nizindi nzego zibishinzwe hakozwe igishushanyo mbonera kizafasha abaturage mugukoresha neza ubutaka.
Iyi serivisi irebana n’iyandikwa ry’icyo ubutaka bwagenewe gukoreshwa. Iyi serivisi yifashishwa mu iyandikisha ry’ubutaka n’itangwa ry’ibyangombwa byabwo.
Iyi serivisi ijyanye n’itegurwa ry’ibishushanyo n’amabwiriza agenga imikoreshereze y’ubutaka mu bice bitandukanye, no kugenera ubutaka ibikorwa bitandukanye. Uregero, imiturire, ubucuruzi, ibikorwa rusange, ubuhinzi, n’ibindi nk’uko biteganywa n’itegeko N° 008/03 of 03/07/2022, rigena Iteka rya Minisitiri w’Intebe rigena uburyo bwo gutanga no kubona ubutaka, ubwo gukodesha ubutaka mu buryo burambye, n’ubwo gutiza no gukodesha ubutaka bwa Leta (ingingo ya 18) n’amabwiriza n’ibishushanyo mbonera bicukumbuye. Iyi serivisi ikorwa gusa n’inzego z’igihugu n’izegerejwe abaturage.
Iri ni igenamigambi rusange rigaragaza icyerekezo cy’igihe kirekire cy’imikoreshereze y‘ubutaka. Igishushanyombonera cy’imikoreshereze y’ubutaka ku rwego rw’igihugu (NLUDMP 2020 – 2050) cyemejwe n’inama y’abaminisitiri yo ku wa 29/07/2020, gitangazwa mu igazeti ya Leta yo ku wa 20/05/2022. Iki gishushanyo cyubakiye ku cyerekezo cya 2050, kigamije ikoreshwa neza ry’ubutaka mu guteza imbere ubukungu bw’igihugu hitawe ku nzego zose z’ubukungu (Abaturage, imijyi n’imiturire, imyubakire, ubukungu, itangwa ry’imirimo, inganda, ubucukuzi, ubuhinzi, ibidukikije, umutungo kamere, ubukerarugendo, no kurengera urusobe rw’ibinyabuzima, ubwikorezi, ibikorwa remezo, n’ibikorwa rusange).
Guhindura icyo ubutaka bwagenewe gukoreshwa bigengwa n’iteka rya minisitiri No 005/MoE/22 ryo ku wa 15/02/2022.
Iyi serivisi irebana n’ikusanywa ry’ amakuru ndangahantu n’ikorwa ry’amakarita, bitanga amakuru ku mikoreshereze y’ubutaka, ibikorwa remezo, n’umutungo kamere. Ibijyanye n’amakuru ndangahantu mu Rwanda byose bitegurwa binyuze ku rubuga rwabigenewe (NSDI Hub).
Ubutaka n'ubwikorezi

Imihanda mi nini nayo Iyo uwakodesheje ubutaka bwa Leta cyangwa uwabutijwe adasabye kongererwa igihe nyakuri cyo gukodesha ubutaka bwa Leta mu rwego rw’ishoramari cyangwa icyo gutiza ubutaka bwa Leta, cyangwa iyo abisabye ntabyemererwe, atakaza uburenganzira yari afite kuri ubwo butaka.
Gutiza ubutaka

Ipiganwa ryo gutiza cyangwa gukodesha ubutaka bwa Leta ku mpamvu z’ishoramari rirambye ritegurwa na Minisiteri ifite ubutaka mu nshingano ifatanyije n’urwego rufite guteza imbere ishoramari mu nshingano. Inzego zitegura ipiganwa zitegura n’inyandiko y’ipiganwa. Ipiganwa ryo gutiza cyangwa gukodesha ubutaka bwa Leta ku mpamvu z’ishoramari rirambye rikorwa hakurikijwe amategeko abigenga.
Ubutaka bucururizwaho

Igihe nyakuri cyo gukodesha ubutaka bwa Leta mu rwego rw’ishoramari gishobora kurenga imyaka mirongo ine n’icyenda (49) ariko ntikirenge imyaka mirongo icyenda n’icyenda (99), byemejwe na Minisitiri ufite ubutaka mu nshingano ashingiye ku nama yagiriwe n’urwego rufite ibikorwa bikubiye muri uwo mushinga mu nshingano. Igihe nyakuri cyo gukodesha ubutaka bwa Leta mu rwego rw’ishoramari gishobora kurenga imyaka mirongo ine n’icyenda ariko ntikirenge imyaka mirongo icyenda n’icyenda , byemejwe na Minisitiri ufite ubutaka mu nshingano ashingiye ku nama yagiriwe n’urwego rufite ibikorwa bikubiye muri uwo mushinga mu nshingano.