Betty Williams created the signature dish that consists of what principal ingredients?
Betty Williams (Coronation Street) Elizabeth "Betty" Williams (also Preston and Turpin) is a fictional character from the ITV soap opera, "Coronation Street", portrayed by former music hall star Betty Driver. Driver was cast as Betty in 1969, after first auditioning for the role of Hilda Ogden, which was given to Jean Alexander. The character arrived in "Coronation Street" to help her sister Maggie Cooke run the corner shop, and has since had a number of storylines which have seen her become twice widowed, and mother to an illegitimate son. Working as a barmaid in the soap's Rovers Return Inn, Betty created a signature dish, known as Betty's hotpot.
Sarawakian cuisine Sarawakian cuisine is a regional cuisine of Malaysia. Like the rest of Malaysian cuisine, Sarawak food is based on staples such as rice but there is a great variety of other ingredients and food preparations due to the influence of the state’s varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular Malaysia. Sarawak is famous for its multi-ethnic population. As the homeland of many unique communities, Sarawak has a variety of cuisines rarely found elsewhere in Malaysia. The uniqueness of Sarawak well depend on it ethnic groups. Every native group in Sarawak has their own lifestyle, traditions, cultures and also foods. Sarawak cuisine is less spicy and has a subtle in taste. It uses fresh seafood and natural herbs like turmeric, lemongrass, ginger, lime and tapioca leaves. These ingredients are not only easily available, but also add a hint of aroma, texture and freshness to the delicacies. Food is one of the most cultural identities for natives group in Sarawak with each ethnic has their own delicacies. The Iban popular with “tubu” (stems), “tuak” (alcoholic beverage made from rice wine) and “pansuh” (dish cooked with bamboo), the Malay with “bubur pedas” (porridge) and “kek lapis Sarawak” (Sarawak layer cake) , the Bidayuh with “asam siok” (chicken rice that cooked in bamboo) and “sup ponas Bidayuh” (soup dish made of tapioca), the Melanau with “tebaloi” (Sago palm crackers), “sagu” (extracted from Sago palm) and “umai” (raw fish mixed with lime juice) and Orang Ulu well known with “garam barrio” (Highlands salt), “kikid” (broth), “tengayen” (local young leaves), and “urum giruq” (pudding).