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SOALAN 51 [rate by kak mas]
(a) ape dia? [1perkataan je]
b) tepek info tentangnye
(c) tepek 1 lagi picnye d) tepek bendera negara yg terkenal dgn makanan ini e) tepek resepinya
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SOALAN 51 [rate by kak mas]
(a) ape dia? [1perkataan je]
b) tepek info tentangnye
(c) tepek 1 lagi picnyed) tepek bendera ...
adabintang Post at 10-11-2009 12:00 
soalan 51
a. paella
b. Paella is currently an internationally-known rice dish from Spain. It originated in the fields of a region called Valencia in eastern Spain. Today paella is made in every region of Spain, using just about any kind of ingredient that goes well with rice. There are as many versions of paella as there are cooks. It may contain chicken, pork, shellfish, fish, eel, squid, beans, peas, artichokes or peppers. Saffron, the spice that also turns the rice a wonderful golden color is an essential part of the dish.
There is an old story of how the Moorish kings’ servants created rice dishes by mixing the left-overs from royal banquets in large pots to take home. It is said by some that that word paella originates from the Arab word “baqiyah” meaning left-overs. However, linguists believe that the word paella comes from the name of the pan it is made in - the Latin term patella, a flat plate on which offerings were made to the Gods.
The stories of servants creating dishes from the King’s left-overs are romantic, but we know for certain that it was not until the mid-nineteenth century that modern paella was created in an area around Albufera (a bay south of Valencia). At lunch time, workers in the fields would make the rice dish in a flat pan over a fire. They mixed in whatever they could find - such as snails and vegetables. For special occasions, rabbit and later chicken were added.
c.
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limauuuu...
jawapan kurang lengkap |
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soalan 51
a. paella
b. Paella is currently an internationally-known rice dish from Spain. It originated in the fields of a region called Valencia in eastern Spain. Today paella is made in every region of Spain, using just about any kind of ingredient that goes well with rice. There are as many versions of paella as there are cooks. It may contain chicken, pork, shellfish, fish, eel, squid, beans, peas, artichokes or peppers. Saffron, the spice that also turns the rice a wonderful golden color is an essential part of the dish.
There is an old story of how the Moorish kings’ servants created rice dishes by mixing the left-overs from royal banquets in large pots to take home. It is said by some that that word paella originates from the Arab word “baqiyah” meaning left-overs. However, linguists believe that the word paella comes from the name of the pan it is made in - the Latin term patella, a flat plate on which offerings were made to the Gods.
The stories of servants creating dishes from the King’s left-overs are romantic, but we know for certain that it was not until the mid-nineteenth century that modern paella was created in an area around Albufera (a bay south of Valencia). At lunch time, workers in the fields would make the rice dish in a flat pan over a fire. They mixed in whatever they could find - such as snails and vegetables. For special occasions, rabbit and later chicken were added.
c.
d.
e. paella recipe
Ingredients- 5 (4 ounce) links hot Italian sausage, cut into 1 inch pieces
- 5 (4 ounce) links mild Italian sausage, cut into 1 inch pieces
- 15 raw chicken tenders or strips
- 2 pounds large shrimp - peeled and deveined
- 1 onion, chopped
- 1 green bell pepper, seeded and cut into strips
- 1 large stalk celery, with leaves, finely chopped
- 2 cloves garlic, minced (optional)
- 2 cups uncooked long grain rice
- 2 (14.5 ounce) cans peeled and diced tomatoes, juice reserved
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 3/4 teaspoon ground turmeric
- 3 1/2 cups chicken broth
Directions- Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.
- Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.
- Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.
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soalan 51
a. paella
b. Paella is currently an internationally-known rice dish from Spain. It originated in the fields of a region called Valencia in eastern Spain. Today paella is made in every regi ...
mslimaumandarin Post at 10-11-2009 12:39 
:pompom:tahniah limau:pompom:
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soalan seterusnyaaaa.........sebentar lagi
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Post Last Edit by adabintang at 10-11-2009 12:56
SOALAN 52 [rate by kak mas]
(a) ape yg mamat ni tgh sapu?
(b) tepek 1 pic nye yg penuh c) tepek pic hasil dari jawapan itu
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52.
a. sedang susun/sapu sotong kering
b.
c.
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52.
a. biji jagung
b. 
c.  |
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52.
a. Red lentils
b. 
c.  |
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52.
a. ikan masin
b.
c.
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52.
a. keropok
b..
c.
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Post Last Edit by adabintang at 10-11-2009 14:34
semua jawapan masih salah tetapi ade yg hampir2
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Post Last Edit by adabintang at 10-11-2009 14:36
SOALAN 52 [rate by kak mas]
(a) ape yg mamat ni tgh sapu?
(b) tepek 1 pic nye yg penuh c) tepek pic hasil dari jawapan itu
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Post time 10-11-2009 12:00 PM
![[Edisi Tahniah] Selamat Pengantin Baru Fikhry Ibrahim](https://uf.cari.com.my/forumx/mforum/block/84/841c56053d70be4814b8e8b5697437aa.jpg)
