culinaryindo blogspot.com

Indonesian Traditional Food

Rabu, 13 Mei 2009. Back to Basic Recipes. Balinese food gets its characteristic flavor from a blend of spices, herbs, roots and other savory ingredients, which are prepared in different ways. The basic seasonings known as base pronounced barseh are sometimes finely chopped or sliced, other times pounded to a fine paste. Some spice pastes are made from raw ingredients, while for others, the ingredients are either steamed or roasted before pounding. Senin, 11 Mei 2009. Characteristics of the EGG.

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Indonesian Traditional Food

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Rabu, 13 Mei 2009. Back to Basic Recipes. Balinese food gets its characteristic flavor from a blend of spices, herbs, roots and other savory ingredients, which are prepared in different ways. The basic seasonings known as base pronounced barseh are sometimes finely chopped or sliced, other times pounded to a fine paste. Some spice pastes are made from raw ingredients, while for others, the ingredients are either steamed or roasted before pounding. Senin, 11 Mei 2009. Characteristics of the EGG.

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This web page culinaryindo.blogspot.com states the following, "Balinese food gets its characteristic flavor from a blend of spices, herbs, roots and other savory ingredients, which are prepared in different ways." We saw that the webpage said " The basic seasonings known as base pronounced barseh are sometimes finely chopped or sliced, other times pounded to a fine paste." It also said " Some spice pastes are made from raw ingredients, while for others, the ingredients are either steamed or roasted before pounding. Senin, 11 Mei 2009."

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