Translations:Indonesian cuisine/137/en: Difference between revisions

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Message definition (Indonesian cuisine)
C. [[Count]]ess [[House of Limburg-Stirum|van Limburg Stirum]] writes in her book "The Art of Dutch Cooking" (1962): ''There exist countless Indonesian dishes, some of which take hours to prepare; but a few easy ones have become so popular that they can be regarded as "national dishes"''. She then provides recipes for ''[[nasi goreng]]'' (fried rice), ''[[pisang goreng]]'' (battered, deep fried bananas), ''[[Lumpia|lumpia goreng]]'' (fried spring rolls), ''[[Mie goreng|bami]]'' (fried noodles), ''[[satay]]'' (grilled skewered meat), ''satay'' sauce ([[peanut sauce]]), and ''[[sambal|sambal oelek]]'' (chilli paste).

C. Countess van Limburg Stirum writes in her book "The Art of Dutch Cooking" (1962): There exist countless Indonesian dishes, some of which take hours to prepare; but a few easy ones have become so popular that they can be regarded as "national dishes". She then provides recipes for nasi goreng (fried rice), pisang goreng (battered, deep fried bananas), lumpia goreng (fried spring rolls), bami (fried noodles), satay (grilled skewered meat), satay sauce (peanut sauce), and sambal oelek (chilli paste).

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