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The sambal is a drum of the Gondhali people. It is a folk drum found among the Kokna people of Dadra, Nagar Haveli, Maharashtra, Goa and North Karnataka in Western India.
Sambal is a traditional instrument used by the peoples who are Devotees of Devi and used in the gondhal (a ritual).
Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. It is also a native dish in neighbouring areas with significant ethnic Malay populations such as Singapore and Southern Thailand. In Indonesia, it can be found in several parts of Sumatra, especially the Malay regions of Riau, Riau Islands and Medan. It is considered an essential dish for a typical Malay-style breakfast. Nasi lemak is featured as a national dish in Malaysian tourism brochures and promotional materials.
Parkia speciosa, the bitter bean, twisted cluster bean, sator bean, stink bean, or petai is a plant of the genus Parkia in the family Fabaceae. It bears long, flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell, similar to, but stronger than that of the shiitake mushroom, due to sulfur-containing compounds also found in shiitake, truffles and cabbage.
The Sambal people are a Filipino ethnolinguistic group living primarily in the province of Zambales and the Pangasinense municipalities of Bolinao, Anda, and Infanta. The term may also refer to the general inhabitants of Zambales. They were also referred to as the Zambales during the Spanish colonial era.
The Sambalic languages are a part of the Central Luzon language family spoken by the Sambals, an ethnolinguistic group on the western coastal areas of Central Luzon and the Zambales mountain ranges.
Botolan is a Sambalic language spoken by 32,867 Sambal, primarily in the Zambal municipalities of Botolan and Cabangan in the Philippines. Language status is 5 (developing).
Sambal or Sambali is a Sambalic language spoken primarily in the Zambal municipalities of Santa Cruz, Candelaria, Masinloc, Palauig, and Iba, in the Pangasinense municipality of Infanta, and areas of Pampanga in the boundary with Zambales in the Philippines; speakers can also be found in Panitian, Quezon, Palawan and Barangay Mandaragat or Buncag of Puerto Princesa. The speakers of the language are decreasing due to the fact that many of the speakers are shifting to Tagalog and Ilocano.
Abellen, Abenlen, Aburlin, or Ayta Abellen, is a Sambalic language. It has about 3,500 speakers and is spoken in a few Aeta communities in Tarlac province, Philippines. Ayta Abellen itself is part of the Sambalic language family in the Philippines and is closely related to not only the five other Ayta dialects but also the Botolan dialect of Sambal. Ethnologue reports 45 monolinguists.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Nasi bogana or nasi begana, pronounced as nah-see boh-gâna, is an Indonesian-style rice dish, originally from Tegal, Central Java. It is usually wrapped in banana leaves and served with side dishes.
Lalab or lalap/lalapan (Indonesian) is a Sundanese raw vegetable salad served with sambal terasi. It is a popular Sundanese vegetable dish that originated in West Java and Banten, Indonesia.
Sambal is an Indonesian hot sauce. This may also refer to:
Ayam penyet ; Javanese for squeezed fried chicken) is Indonesian — more precisely East Javanese cuisine — fried chicken dish consisting of fried chicken that is squeezed with the pestle against the mortar to make it softer, and is served with sambal, slices of cucumbers, fried tofu, and tempeh. In Indonesia, penyet dishes such as fried chicken and ribs are commonly associated with Surabaya, the capital city of East Java. The most popular ayam penyet variant is ayam penyet Suroboyo.
Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali. Using a variety of spices, blended with the fresh vegetables, meat and fish. Part of Indonesian cuisine, it demonstrates indigenous traditions, as well as influences from other Indonesian regional cuisine, Chinese and Indian. The island's inhabitants are predominantly Hindu and culinary traditions are somewhat distinct with the rest of Indonesia, with festivals and religious celebrations including many special foods prepared as the offerings for the deities, as well as other dishes consumed communally during the celebrations.
Nasi ambeng or nasi ambang is an Indonesian fragrant rice dish that consists of—but is not limited to—steamed white rice, chicken curry or chicken stewed in soy sauce, beef or chicken rendang, sambal gorengurap, bergedel, and serunding.
Pecellele or pecak lele is an Indonesian deep-fried Clarias catfish dish originating from Lamongan, East Java, Indonesia.
Sambal is an Indonesian chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loanword of Javanese origin. It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.
Balado is a type of hot and spicy bumbu found in Minang cuisine of West Sumatra, Indonesia. It has since spread through the rest of Indonesia and also Malaysia especially in Negeri Sembilan. Balado sauce is made by stir frying ground red hot chili pepper with other spices including garlic, shallot, tomato and kaffir lime in coconut or palm oil.
Gondhali is a community in Maharashtra, India. Their occupation is to sing songs of the Goddesses and Gods of Maharashtra preaching them for mythogical reasons like mannat or kasam after accomplishment. Their songs are usually the mythological stories of their Gods. They use sambal, a set of drums tied to their neck and rested on their thighs to bring rhythm to their songs.
Udang balado or sambal goreng udang is a hot and spicy shrimp dish commonly found in Indonesian cuisine. It is made of shrimp, either peeled or unpeeled, stir-fried in hot and spicy sambal paste in a small amount of cooking oil.
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