Answer to Question 1
b
Answer to Question 2
Rendang is spiced, shredded meat. The preparation involves a long, slow cooking
of meat in coconut milk. The meat is first cut into small pieces and coated with a
spice paste that includes shallots, garlic, coconut milk, red chilies, ginger, and
turmeric. Then lime leaves, lemongrass, and salt are mixed in and this entire mix
is cooked in a pot with more coconut milk added. This is cooked for around 2
hours. When the liquid is reduced this mixture is transferred to a skillet and the
mixture is fried until all liquid is absorbed in the meatabout 30 minutes. Adjust
with salt and lime juice to finish, and serve with rice.
A simple motif, the β-α-β loop
A Simple Neural Model of Classical Conditioning
Two simple reflex arcs
Simple Diffusion