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Zhareebi: Traditional Hammerstarian pancake that is made from rice flour with coconut milk or just plain shredded coconut as an emulsifier. It's quite sweet, and if topped with coconut shavings and caramelized brown sugar, it became one of the most favorite meals in Hammerstar.

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Poucis: A baked half-moon cake usually filled with caramel/chocolate/dried fruits/cheese/pandan. It's sweetness makes it a favorite treat amongst the children.

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Na-Pō Tariq: The noodle is made by twisting, stretching and folding the dough into strands, using the weight of the dough. Tariq means pulled, so Na-Pō Tariq means pulled noodles. It's broth is usually chicken stock, beef stock, vegetable stock, or pork stock. The Na-Pō Tariq is one of the most famous meals in Hammerstar, eaten in every weather every time.

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Na-Pō Paidas: Similar to the Tariq, and made the same way. However, what differs it from the Tariq is that the Paidas infuses many spices and seafood to the broth. The mixture of chicken stock and seafood along with dates, chili, peppermint, garlic, onions and various homemade spices. It's also eaten many times, but most Hammerstarians prefer to eat it in the winter.

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Na-Pō Yamenne: Na-Pō, but without stock. Instead, once cooked in stock, it is then put in the wok and cooked with meat or vegetables.

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Monda Têrœ: This particular meal is grilled mountain meat. Mountain animals like bisons, horses, goats, llamas, camels and Deer are caught and grilled in fire or hot stone. Mountain folk had eaten this many times, but the Monda Têrœ is mostly a ceremonial dish. If it isn't ceremonial, according to local children under the age of six could not eat this dish.

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Rikakakakananoita: Rice has been one of the staple meals of Hammerstarians other than Noodles. In several cultures of Hammerstar it is considered extremely offensive to eat rice with a spoon. Cooked rice is considered to be the most popular and favorite dish in Hammerstar. The rice festival in April celebrates this dish, for rice shall always be the symbol of virtue and simplicity.

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Tesa-M'pa: Cooked barley with tea and butter. At the old ages, Na-Pō was the food for royalty, Rikakakakananoita was for the middle class, and the Tesa-M'pa was the food for the poor. Because of its simplicity and its ability to merge with almost everything, from chocolates to salted fish oil, it has been quite a versatile dish. Test-M'pa is one of the basic meals in Hammerstar, though not the favorite. Mostly mountain folk have this as a diet, and explorers packed this meal for its simplicity.

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Lannatte: Powdered Cinnamon cooked with milk and fragranced fruits. This drink is for people in the night, when they want to sleep, they usually drink this. If one can afford it, the Lannatte could be infused with Saffron. It's a favorite drink and could only be enjoyed in the night.

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Mayl Thi: The oldest drink in Hammerstar to date, and perhaps one of the most traditional. It is one of the most common beverages in Hammerstarian culture, and it's sweetness is favored amongst children and teenagers. Sometimes the Mayl Thi is infused with red ginger to give it a bit of spicy flavor.

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Büble-Mayl: Someone decided to extract the bubblegum flavor and infused it into milk, the result was colorful and flavorful milk. It's gaining hype with the young generation, as they like to experiment with different flavors of milk. The Büble-Mayl is to be thanked for increasing the average height of the population by 10 centimeters.

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Pipermínahe: this drink has been the substitute for cold drinks, it's minty and icy flavor has been cooling off throats for a very long time. It's one of the oldest and simplest drinks in Hammerstar, but it's not that popular though. It still loses to Mayl Thi and Lannatte, nevertheless Piperminahe is mostly enjoyed by the young adult population and the elder population. Children usually avoid this drink.

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Randang: A spicy meat dish. The cooking technique flourished because of its role in preserving meat in a tropical climate. Rendang is both the tourist's and the local's favorite cuisine. This dish needs no introducing, as not only it preserves meat for a very long time, it is also favored by many people

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Batagéor: Fried fish dumplings served in peanut sauce, usually the dumplings are made from wahoo, salmon, tuna, trout, mackerel, prawn and sardine. Other complements to batagor are steamed cabbage, potatoes, bitter gourd and tofu. It's one of the most favorite foods for locals. Though some foreigners believe that this food is quite spicy.

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Satay: It's a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

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Pindang: Spicy soup with ginger, chill, garlic and other tropical ingredients. The main course could either be beef, freshwater fish, saltwater fish, prawn, frog and even vegetarian. Usually the dish is served with Temerloh fish. It is known that if one finds the egg inside a Temerloh pindang, everyone in the table gets good luck

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Bika: A famous dessert. Made from ingredients such as tapioca flour, eggs, sugar, yeast and coconut milk, Bika is generally sold in pandan flavour, although now available also other flavors like banana, durian, cheese, chocolate. They are mostly ceremonial, but tourists often buy these as a culinary souvenir.

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Pempek: Pempek, mpek-mpek or empek-empek is a savoury fishcake delicacy from Palembang, made of fish and tapioca. Pempek is served with yellow noodles and a dark, rich sweet and sour sauce called kuah cuka or kuah cuko (lit. vinegar sauce), or "cuko".