Within the fifteenth century Previous Sundanese manuscript Sanghyang Siksa Kandang Karesian it was talked about the widespread flavours of food at that times had been, lawana (salty), kaduka (scorching and spicy), tritka (bitter), amba (bitter), kasaya (succulent), and madura (sweet). Initially, it was made from any obtainable edible younger leaves and raw vegetables recognized by […]

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