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Entrée (/ ˈɒ̃treɪ /, atau / ɒnˈtreɪ /; bahasa Prancis: [ɑ̃tʁe]) dalam service table Prancis modern dan sebagian besar dunia berbahasa Inggris (selain di Amerika Serikat dan sebagian Kanada) adalah hidangan yang disajikan sebelum hidangan utama.
An entrée (/ ˈ ɒ̃ t r eɪ /, US also / ɒ n ˈ t r eɪ /; French:), in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal.Outside North America and parts of English-speaking Canada, it is generally synonymous with the terms hors d'oeuvre, appetizer, or starter.It may be the first dish served, or it may follow a soup ...
Tumpeng nasi kuning, the cone shaped yellow rice surrounded by assorted Indonesian dishes, usually served for celebrations and ceremonies. This is a list of selected dishes found in Indonesian cuisine.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.
24 sty 2024 · Though sambals originated in Indonesia, they have become ubiquitous across much of Southeast Asia, in particular in Malaysia, Singapore and Sri Lanka. In Indonesia, they can be served raw (sambal mentah) and cooked (sambal masak). Chilli is first thought to have been brought to Indonesia in the sixteenth century by Portuguese and Spanish sailors.
An entrée [prounced IPA:αn-tre or "on-tray" in American English] is food served before the main course in a multi-course meal. Most entrees typically include a meat or protein (chicken, veal, steak, beef, pork or ham), a vegetable (broccoli, carrots) and a starch (potato, yam or so).
30 sie 2024 · Entree: The main course is normally beef, chicken, duck, or lamb, and you eat these foods with a dinner knife and dinner fork. The act of entering somewhere, or permission to enter; admittance . Synonyms: access , admission , admittance , entry
