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parut
periuk tanah liat
Last Update: 2020-02-25
Usage Frequency: 1
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keju
cheese
Last Update: 2014-08-20
Usage Frequency: 12
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kelapa parut
concentrated coconut milk
Last Update: 2020-06-04
Usage Frequency: 1
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saiz keju
chest size
Last Update: 2023-08-11
Usage Frequency: 1
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alat parut kelapa
kuali
Last Update: 2019-12-19
Usage Frequency: 1
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hampas kelapa parut
grated coconut,
Last Update: 2023-11-23
Usage Frequency: 3
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memudarkan parut dan pigmentasi
helps to shrink acne
Last Update: 2021-02-02
Usage Frequency: 1
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untuk menghilangkan parut pisau
to get rid of acne scars
Last Update: 2021-05-03
Usage Frequency: 1
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mesin parut kelapa dan pemerah santan
coconut scarring machine
Last Update: 2017-10-06
Usage Frequency: 1
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alat pembakar api keju
fire extinguisher
Last Update: 2020-04-19
Usage Frequency: 1
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roti bakar susu coklat keju
cheese milk toast
Last Update: 2019-10-14
Usage Frequency: 1
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ingat sampai mati.nama dan kesan parut yang ada pada perut.
bahasa malay to bidayuh
Last Update: 2021-02-24
Usage Frequency: 2
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merawat masalah kulit seperti jeragat,parut, gatal-gatal dan sebagainya
it softens, brightens, rejuvenates and beautifies the skin naturally
Last Update: 2020-01-24
Usage Frequency: 1
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letakkan krim keju dan tabur parutan keju dalam bahasa english
place the cream cheese and sprinkle with grated cheese in bahasa inggeris
Last Update: 2017-01-11
Usage Frequency: 1
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selain susu segar, pelbagai produk yang dikeluarkan seperti yogurt, puding, aiskrim, mozzarella dan keju
in addition to fresh milk, various products are released such as yogurt, pudding, ice cream, mozzarella and cheese
Last Update: 2021-01-03
Usage Frequency: 1
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langkah pertama ialah penyediaan susu yang mencukupi . langkah kedua ialah susu tersebut perlu adding starter cultures to acidfy the milk. langkah ketiga ialah curding the milk. hal ini kerana susu itu menjadi pekat dan senang di tapai. langkah keempat ialah draining the whey. hal ini kerana keju tersebut mudah dibentuk. langkah kelima ialah salting the cheese. hal ini untuk keju tersebut berasa. langkah terakhir ialah aging the cheese. hal ini kerana bakteria dalam keju dapat membiak dengan ska
the first step is the provision of adequate milk. the second step is that the milk needs to add starter cultures to the acidfy milk. the third step is curding the milk. this is because the milk becomes concentrated and easy to reach. the fourth step is draining the whey. this is because the cheese is easy to form. step five is salting the cheese. this is to make the cheese flavorful. the last step is aging the cheese. this is because the bacteria in the cheese can multiply with ska
Last Update: 2022-11-21
Usage Frequency: 1
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